The Basic Steps of the Grease Trap Process

1. The Basic Steps of the Grease Trap Process 1.The flow controller slows the incoming wastewater before it enters the trap. 2.Cool water previously contained within the trap causes FOG particles to harden and float. 3.Because the water cools, the trap’s baffles also slow the flow of the wastewater. Baffles that protrude upwards trap the solid particles at rock bottom, while downward baffles trap the floating FOG particles at the water’s surface. 4.The remaining wastewater, now with only trace amounts of FOG particles left, flows through the outlet pipe into the sewer.

2. While a properly functioning grease trap will prevent sewer system stoppages, FOG and food particles will still remain within the trap. It’s important to schedule regular grease trap cleaning to stop bad odors within the kitchen, also as spillovers and blockages. Commercial grease traps typically have a holding capacity of 1,000–2,000 gallons. They’re buried underground during a broad trench that sits upon a solid cement footing. This trench is found between the building’s plumbing and therefore the sewer.

3. Regular cleaning and maintenance are critical to the continued usefulness of a billboard grease trap. Albeit business owners may have tons on their plate, they shouldn’t neglect grease trap maintenance. Large establishments like universities, hospitals, and restaurants generate significant amounts of waste. Restaurant owners especially got to closely monitor their current procedures for grease trap cleaning and maintenance. Waste from grilled, fried, and baked foods leads to high amounts of FOG particles accumulating within the trap on a day to day.