| grease and food wastes every day. If this
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| | specified businesses. This is because
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| waste is not managed properly, it can
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| | untrapped oil and grease in the
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| cause major environmental problems. Much
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| | wastewater decreases pipe capacity over
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| of the waste is in solid form and can be
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| | time and eventually will cause the pipe
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| safely put in packages and placed in the
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| | to clog. Piping systems without grease
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| trash. Liquid waste containing oil and
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| | traps need to be cleaned more often and
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| grease dumped directly into the sewer,
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| | some piping may have to be replaced
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| however, can block the system and cause
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| | sooner than otherwise expected. Excessive
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| wastewater to flow back-up .To avoid this
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| | grease sent to the wastewater treatment
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| you have to install and properly maintain
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| | plant can also overload their system and
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| a grease trap.
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| | cause the facility to exceed its
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| Grease traps capture the oil and grease
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| | allowable discharge limits. Running
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| from the flow of wastewater by slowing
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| | extremely hot water down the drain only
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| down the flow of hot greasy water through
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| | moves the problem down stream, and may
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| the grease trap (actually a tank) and
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| | only make it worse. Fixing a sewer line
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| allowing it to cool. As it cools, the
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| | blockage can be expensive, both in terms
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| grease and oil separate out of the water
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| | of potentially lost customers and repair
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| and float to the top of the trap. The
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| | cost. If the pipe clog is within your
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| cooler water continues to flow down the
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| | building sewer line, you will be
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| drain pipe to the sewer while baffles
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| | responsible for fixing the problem and
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| prevent the accumulated grease and oil
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| | paying all costs. If the clog is in the
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| from flowing out of the grease trap. The
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| | public sewer line, but can be traced to
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| size of the grease trap depends largely
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| | your restaurant, you will be liable for
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| on how much waste your business produces
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| | paying all or a portion of the repair
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| and how often you perform trap
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| | costs. Accumulating the oil and grease
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| maintenance. Grease traps may be located
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| | close to the source in a properly
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| inside or outside of the building. Traps
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| | maintained grease trap is the most
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| that are located inside the building tend
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| | cost-effective way.
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| to be smaller and require more frequent
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| | There are several ways to maintain a
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| maintenance. Traps that are located
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| | grease trap and dispose of the wastes.
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| outside the building tend to be larger
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| | Your decision will likely be based on
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| and may be less disruptive to maintain.
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| | cost, availability of services, and
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| Outside grease traps will operate
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| | disposal/ recycling opportunities in your
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| differently in winter versus summer and
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| | area. Most restaurants hire a
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| are more prone to clogging during cold
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| | professional pumping service to remove
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| weather. As a business owner/manager, you
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| | the waste from the grease trap and
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| should know where the grease trap, drain
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| | dispose of it properly. Some areas have
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| lines, and clean-outs are located at your
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| | service companies that specialize in
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| restaurant.
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| | grease trap wastes, while other areas may
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| Proper cleaning and maintenance of the
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| | have pumping contractors that service
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| grease trap and drain line reduces the
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| | grease traps, sand traps, and septic
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| amount of solids and grease going into
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| | tanks. Pumping service contractors can
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| the public sewer system and minimizes the
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| | usually be found in the yellow pages of
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| likelihood of back-ups or blockages. Some
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| | the telephone book under the listings for
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| sanitation districts and/or
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| | "Grease Traps and Service", "Septic
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| municipalities require grease traps and
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| | Tanks".
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| periodic maintenance and inspections for
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