WHAT IS A GREASE TRAP?
A. Grease Trap is a chambered box attached to the outlet side of a sink & equipment drains. The chambers (usually screens) slow the flow of wastewater allowing the Fats, Oils and Grease {called FOG} to cool and rise to the surface. The solids settle to the bottom and the remaining water flows out through the sewer system.
DO I NEED A GREASE TRAP?
A. If you have a commercial kitchen you are required to have a grease trap! 99% of food production creates grease, fats or oils, and all food processing requires water and generates waste of food particles and solids, which must be removed periodically from your site to maintain a safe, healthy, efficient environment.
HOW DO I CLEAN MY GREASE TRAP?
A. The trap must be emptied of all FOG's, water and food solids. The screens must be scraped and rinsed, as well as the trap interior. The outlet box must be clear
of waste. The trap should be refilled with water and tested for proper flow.
The removed waste must be properly disposed of and exterior cleaned and
deodorized.
HOW OFTEN SHOULD I HAVE THE GREASE TRAP CLEANED?
A. Most municipalities require monthly grease trap maintenance or cleaning. Depending on the trap size and your business volume, scheduled service may be less frequent, and in some cases additional maintenance may be necessary. Local Health Boards, MWRA, and Environmental Regulations have specific requirements for compliance.
WHAT IF I DON'T CLEAN THE TRAP
REGULARLY?
A. Improper cleaning and maintenance can cause FOG's and food solids to flow into the sewer pipes and harden beyond the trap causing sewer backups or major plumbing issues that require expensive repair bills and business down time. Also, most municipalities "such as the Boston Water and Sewer Commission" can levy fines for improper maintenance.
IN ADDITION TO PROPER GREASE TRAP MAINTENANCE, WHAT CAN I DO TO HELP PREVENT PLUMBING PROBLEMS?
DO...
• Make sure food prep and wash sinks are tied into a trap
• Be sure your trap is properly sized
• Train staff to remove as much waste and food solids as possible from plates and pots before washing
• Maintain a cleaning log for code compliance
DO NOT ...
• Pour boiling water into a trap connected sink as it forces FOG’s down the sewer pipe
• Connect garbage disposals into the trap
• Connect high temp dishwashers into the trap
• Put chemicals, bleach, additives or drain cleaners into the trap. They destroy naturally beneficial bacteria and risk harm to the
environment !
• Pour fats, oils or grease directly into sinks or drains
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