All restaurants should have a grease trap installed in the drainage area of their sink. This is a smart idea as it will catch and keep grease that will inevitably end up going down the drain from ruining your entire plumbing system. Here are three ways you can take care of your restaurant's grease trap and plumbing system at the same time.
#1 Have A Designated Grease Container
Your grease trap is designed to catch the extra grease that you can't scrape out of your pots and pans. It is not designed to catch all the grease that your restaurant generates; that can be a lot of grease. Instead, you should try to catch most of the grease that your restaurant generates in a designated grease container. You should have a container that all employees know where it is located and make it a part of your regular kitchen policy for grease from pots and pans to be scrapped into the designated grease container before items are washed.
This will reduce the amount of grease that gets caught in your traps and it will reduce the amount of grease that makes it way into your plumbing lines.
#2 Use Strainers In Your Sinks
Grease traps are designed to catch grease; they are not designed to stop all food from going down your sink and into your plumbing system. If you don't want your sink getting backed up all the time, you need to use strainers in your sinks.
These strainers will catch any food particles that are not scrapped off the dishes before they are washed; just make sure that your dishwashers understand that they need to empty and clear the strainers multiple times an hour so that they work effectively and don't back up the water in your sink.
#3 Clean Your Grease Trap
Finally, you should clean your grease tarp on a regular basis, not just when it gets full and stinky. You should train a few members of your staff on how to properly clean the grease trap following the manufacture instructions. Each piece needs to be properly cleaned and put back in place, and the oil and fat that are within the trap needs to be removed with a wet or dry vacuum.
Once you have trained a few members of your staff on how to clean the grease trap, make sure that you assign someone to clean the trap on a regular basis; depending on how you run your kitchen, they may need to happen once or twice a week.
The point is to never let your grease trap get full, so work around until you find a cleaning schedule that allows you clean out the trap before or right around when it is halfway full. Cleaning your grease trap before it gets full will help keep it in good shape. To learn more, contact a company like Plastics Inc.