Grease traps are definitely one of those “love-it-or-hate-it” things. You love it when your grease trap keeps you from having huge drain issues, but you hate it when you have problems with it. Grease traps are a necessary component for many companies, particularly restaurants, so learning how to prevent problems is the key to changing it from a love/hate relationship to simply love.
First of all, you should keep abreast of local regulations regarding grease traps and follow them to a “T.” This is more to keep you from having problems with authorities, but is still an important consideration so that you won’t fall out of love with your grease traps. Generally speaking, all this entails is keeping a written record of pump-outs, cleanings, and when bacteria were added.
Speaking of adding bacteria, this is an important way to keep grease traps working properly, which is why there are regulations regarding their use. The bacteria reduce fats, oils, and greases (commonly referred to as FOG), which will reduce pump-outs and keep odors to a minimum.
Another point is to try to reduce the amount of FOG in the first place by properly training your employees to throw solids in the trash instead of putting them down the drain. Teach them also not to use a hot rinse, which can cause FOG to solidify in the traps when it cools. While good habits will reduce pump-outs, they won’t eliminate them, so be sure to take care of it on a regular basis to prevent problems.
Here at Marion Pumper, we have the expertise to help you avoid problems with grease traps by helping you estimate how frequently cleaning should be done and keep detailed records to submit when needed to governing authorities. If you should notice foul odors or slow drains, don’t hesitate to contact us for help. While some morning fog can be beautiful, we know that the other type of “FOG” plugging up your grease traps isn’t something you’ll ever love.