If you own or manage a restaurant, then your plumbing system
likely has a grease trap, or grease interceptor. This separates fats, oils, and
greases (FOGS) from your wastewater before it flows into the municipal sewer
system. While you may understand how this trap works, you may also believe some
common grease trap myths.
Learn about three common restaurant grease trap myths and
the truth behind these common misconceptions.
1. You Should Clean Your Grease Trap Only When It Is
Full
Some business owners wait to clean their grease interceptors
until they are full due to the belief that there is simply no reason to clean
them sooner than this. However, all grease traps should be cleaned when the
layer of solids occupies a small percentage of the interceptor wet area or when
city ordinances require - whichever comes first.
After solids accumulation surpasses a certain percentage of
the trap capacity, the interceptor can experience a drop in efficiency, and
trap clogs are more likely to occur.
In addition, the grease that enters your interceptor becomes
more acidic and corrosive over time due to hydrolysis, a chemical reaction that
occurs when FOGs are in contact with water. If you wait until your trap is full
of old, corrosive FOGs to clean it, the corrosive fats can damage many grease
trap components, including your interceptor baffle.
2. You Can Pour Oil Into Your Drains When You Have a
Grease Interceptor
Many restaurant owners find that their grease traps fill
more quickly than they expect, leading to the need for frequent cleanings. This
often occurs when the restaurant staff believes that you can pour oils down the
drain when the restaurant has a grease interceptor.
However, a restaurant grease interceptor is not an oil
disposal device. It instead ensures that any FOGs that accidentally enter the
plumbing system do not clog facility pipes or enter the municipal sewer system.
Reduce the need for extremely frequent interceptor cleanings
by training your staff in proper oil disposal.
All waste oils should go in proper waste cooking oil
containers and then to a local cooking oil and grease recycler. In addition,
remove all grease covering dirty cooking pans and dishes from the dishes before
they go in the sink or dishwasher. Also, scrape all greasy food scraps into the
trash instead of down the garbage disposal.
New kitchen staff members will likely make occasional
mistakes when disposing of grease without creating an interceptor problem.
However, interceptor wear and tear that shortens its lifespan and the need for
more frequent cleanings increases when extra FOGs frequently and intentionally
are washed down restaurant drains.
3. Interceptor Cleaning Companies Dispose of Grease in
Landfills
Many people believe that grease interceptor cleaning
companies dispose of the grease they collect in landfills. However, the
Environmental Protection Agency (EPA) Solid Waste Disposal Act of 1965
prohibits disposing of interceptor FOGs in landfills. Instead, this waste
typically goes to a facility where it is reused or recycled.
Some facilities that accept interceptor grease waste use
this grease to create compost. FOGs mix with paper; plant matter, such as weeds
and leaves; and sewage sludge to create a compost very high in nutrients.
Other interceptor grease disposal facilities use FOG to
create biogas, an emerging source of renewable energy, by mixing this grease
with agricultural waste and then processing this mixture in an anaerobic
chamber.
If you own or manage a restaurant with a grease interceptor,
or grease trap, then forget these three grease interceptor myths. Instead,
contact Pete's Outflow Technicians for all of your commercial grease trap
maintenance
needs today. We look forward to helping you.
