A grease trap is a restaurant equipment that filters greases and oils from water before it enters the municipal waste system to prevent clogging. It is necessary for a properly equipped commercial kitchen and must be regularly cleaned and maintained to ensure efficiency.
A grease trap, sometimes called a grease trap, is a piece of restaurant equipment that is required in many regions to keep sewers functional. Acts as a filter to remove greases and oils from the water before it enters the municipal waste system. Since greases and oils can clog a sewage system, using a trap ensures that the sewage system runs smoothly. In a professional kitchen, treat all water that comes out of the kitchen.
A properly equipped commercial kitchen usually has multiple sinks at prep stations, an industrial dishwasher, and large sinks for pre-processing dishes and other cooking tasks. The floors are typically sloped with central drains, allowing workers to clean the entire kitchen, and it may also have an internal laundry. The combined drainage from all of these sources can be formidable, requiring a very large trap to ensure the water runs smoothly.
A grease trap looks like a large box or barrel spliced into the water drain line. As the water enters the trap, it cools, allowing the lighter oil to precipitate to the top. A series of baffles collect oil and bits of material as the water sinks to the bottom. An outlet tube at the base of the device allows the treated water to flow out, while the grease remains enclosed at the top.
To function properly, a grease trap and its lines must be regularly cleaned and maintained. Staff can empty it by hand or a company can be hired to pump out the grease. Some use automatic systems to skim the fat and dump it into a container, but these still need to be broken down and cleaned periodically. All baffles on a grease trap should be flushed and drain lines cleaned to remove accumulated grease.
Efficiency will be lost if a grease separator is not cleaned regularly. Ultimately, it can get clogged, leading to water reserves in the kitchen. A rotation and cleaning log is usually maintained for the trap, to ensure it continues to operate in peak condition. Sanitary inspectors may also check it periodically, to make sure it’s working properly and that all water in the establishment is treated before it’s discharged into the sewer.
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