COMMERCIAL GREASE TRAP PUMPNG
What Grease Trap?
Passive grease traps are plumbing fixtures that contain pools of rotting food waste. Fats, Oils and Grease (FOG) are lighter than water and float to the top of the tanks.
Passive Grease Traps (above ground) are metal or plastic tanks required in foodservice facilities to prevent fats, oil, and grease from entering the sanitary sewer or septic system. Grease interceptors are outdoor tanks that prevent FOG and food solids from entering the sanitary sewer or septic system at restaurant facilities.
Conventional Grease Traps are referred to passive grease traps and gravity-based grease traps. Grease traps were originally designed over 100 years ago. Grease traps technology has remained virtually unchanged since the 1880’s.
GREASE TRAPS & INTERCEPTORS
Restaurant wastewater enters Grease Traps from 3-compartment sinks and automatic dishwashers. The grease trap tank acts as a reservoir holding the wastewater and food solids that enter the trap. As the wastewater cools, the fat, oil, and grease (FOG) harden and the food solids settle. The FOG, being lighter than water, floats to the top of the grease trap. The wastewater is forced through the grease trap and out to the sanitary sewer. The FOG and food solids remain in the tank, increasing in volume daily. Food solids and grease sludge (brown grease) settle to the bottom of the grease trap.
GREASE TRAP PUMPING
Grease trap pumping is having a large liquid holding truck come to your food service facility. The truck, equipped with a large tank, brings the hoses inside the facility to the grease trap. The complete contents of the grease trap are pumped back into the truck’s tank. In-ground grease interceptors are pumped outside of the building. Grease trap pumping is typically performed when rank odors or grease blockages are discovered.
FOG fills a grease trap from the top of the tank to the bottom. The FOG fills the grease trap from top down, displacing the wastewater from the middle of the grease trap and into the sanitary sewer or septic system. Inground grease interceptors work in the same method but at a larger scale.
Grease waste (brown grease) in a conventional grease trap is difficult to measure. Grease traps must be disassembled to view the level of waste inside the trap. Grease traps are required by law to be emptied or pumped out when the grease sludge occupies 25% of the tank. By-law enforcement have tools that measure the content levels of grease traps.
GREASE TRAP PUMPING
Grease trap pumping is having a large liquid holding truck come to your food service facility. The truck, equipped with a large tank, brings the hoses inside the facility to the grease trap. The complete contents of the grease trap are pumped back into the truck’s tank. In-ground grease interceptors are pumped outside of the building. Grease trap pumping is typically performed when rank odors or grease blockages are discovered.
PASSIVE GREASE TRAP
Stainless steel counters, sinks, dishwashers, and exhaust are a few of the restaurant standards in commercial kitchens. Grease traps are generally made of steel, fiberglass, PVC and plastic.
IN-GROUND GREASE INTERCEPTORS
Grease Interceptors are frequently sized at 1000 gallon to 2000 gallons for restaurant use. Grease interceptors are tanks made of cement, PVC or fiberglass that hold the fats, oil, grease, and food solids. The interceptor tanks are usually buried to the exterior of the restaurant.
