Grease traps are important pieces of equipment in commercial kitchens. They are required by the EPA and are used to prevent FOGs (fats, oils and grease) from clogging pipes or entering the municipal water system. A clogged or malfunctioning grease trap can cause dangerous, smelly backups, bring out inspectors and drive away customers. Grease trap maintenance is critical to the smooth functioning of every commercial kitchen. Grease traps should be cleaned professionally on a regular basis determined by the amount of grease and the capacity of the trap but never less than every 90 days.
Cleaning a grease trap means removing the solid waste, waste water and food bits for a grease trap or grease interceptor. This typically requires specialized tools and pumps and is best left to professionals with the knowledge and the tools to do it. Grease traps should be cleaned before the waste reaches 25% of the capacity of the trap. First, the trap is pumped of waste. After cleaning, the baffles, the top and sides of the trap should be cleaned with soap and a steel scrubber and then flushed with water.
With each cleaning we advise if there are functional issues and provide a manifest of all work performed. The manifest is needed for EPA compliance.
Regular cleanings and evaluations prevent clogs, backups and violations.
Our manifests and records keep you prepared for any inspections.
Regular Maintenance is most important but we are here 24/7 if you need us.
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