DIY Habits Are Good For Restaurant Grease Interceptors!

When you are running a commercial kitchen, dealing with fats, oils and grease becomes very common. But disposing of them appropriately while being compliant with the laws is a bit of challenge. Because when FOG flows down the sink, it cools down due to the low temperature of water and transforms into a semi-solid waste creating problems like blockage and foul smell.
Hence, here comes the need to install a grease interceptor that doesn’t just help you get going with the FOG disposal easily but also keep your restaurant functioning smoothly.

As the name suggests, grease traps help in trapping the solid food waste as well FOG while allowing only the water to flow down the drain. It keeps fats, oils and grease away from the septic system and continues to serve the need unhindered for several years.

However, installing a grease interceptor and maintaining it over a period of time are two different things. Installation is just a one time process. But maintenance has to be done at regular intervals to keep the equipment running efficiently. If not, the effects are equal to not having a grease interceptor installed – or may be worse. So, here are some quick tips provided to locate the grease trap and clean it the DIY way.

Locating A Grease Interceptor In The Right Place Is Important

A wide range of grease interceptors is available that need to be installed in the right location. Large grease traps that are designed to serve the entire kitchen are usually installed outside the kitchen in the exterior of the building. This is practised to avoid any foul smell while also considering the cleaning requirements. Otherwise, they are installed in the restaurant’s basement (close to kitchen dishwashing area) to shield it from frost. Depending on its size and usage, it can also be placed under the kitchen sink in a box or underneath metal flashing in the kitchen floor. But most of the times, grease interceptors are not placed in the kitchen due to foul odours. The primary importance is given to the fact that the equipment should be installed close to the source of FOG.

DIY Steps To Clean Commercial Grease Interceptors

After having installed the grease trap in the right location, it is the time to clean the equipment on regular basis. In general, a grease trap unit must be cleaned once or twice a month depending on the usage. Here are some easy and quick steps to help you clean the equipment without the need to call the grease experts.

1. Before starting the cleaning process ensure that the water inside the grease interceptor has cooled down. At this point in time, the grease will be floating on the top which becomes easier to scoop it out.
2. Next, with the help of a wrench or crowbar, detach the lid from the equipment. Make sure that the lid is separated carefully to avoid damaging the gaskets that are found right beneath the lid.
3. As discussed in the first step, the grease will be floating on the top. So now suck out the grease using a shop vacuum. This will ensure that the grease doesn’t stick to the sides and baffles as the liquid levels drop.
4. Next, remove the remaining wastewater and the food solids that are present. While doing this, ensure that the dishwasher and sinks are not being used. Also, keep eye on your shop vacuum so that it does not overfill and spill the grease.
5. Now, using a scraper, scrape off the grease waste sticking to the lid, sides of the tank and the baffles. Also, remove any solidified pieces of fats and oils that might hinder the functioning of your grease interceptor.
6. All the grease and solid food waste have been removed. Now using soap, warm water, and steel pot scrubber, clean the grease interceptor again to eradicate the foul smell.
   Use water to wash off all the soap and waste from the tank.
7. Next, it is time to check whether all the FOG has been eliminated from the interceptor or not.
8. For the same, pour a gallon of clean water down the kitchen sink. If the water doesn’t flow through unobstructed, a blockage might be present in the drainage line. You may need to call a professional plumber to the fix the issue.
9. Finally, put all the grease interceptor components back in place.
10. For the shop vacuum, mix the collected waste with kitty litter until it solidifies. Now pour the waste in a trash bag, seal it and dispose of appropriately (taking the environmental factors into account).

Grease interceptor usage is not just healthy for your commercial kitchen but even a regulatory need. Having a grease trap in place will reduce the grease havoc and help your restaurant business flourish.

Long-lasting Grease Interceptors From Grease Guardian

If you want to install a long-lasting grease removal unit that doesn’t demand a costly maintenance, go for the Grease Guardian products. The company is an old champion in this field and has been providing best-performing grease interceptor units to leading commercial food establishments around the world. Here are two popular products from the Grease Guardian:

1. D5 Grease Guardian (3.5 l/s, 150 Litres capacity)

D5 Grease Guardian is a centralised grease removal unit that can be used in hospital’s canteen, hotels or other food establishments. The product is manufactured using stainless steel which makes it durable for years together. Additionally, it is an automatic unit with an efficient operating capacity to remove FOG. Click here to know more about its specifications.

2. D1R M, D2RM

D1RM and D2RM are automatic grease removal units that are designed to be installed under the sink. These are fit for marine applications including Yachts and Superyachts as they can be installed in the closest proximity of the grease source. Also, they are easy to install and can be maintained even in a confined space. Click here to know more.

In the end, it is important to remember, that if your local laws do not permit you to clean the grease interceptor yourself, calling a professional team is the best option. So, the Grease Guardian team will not just take care of the installation but also help you in keeping the equipment up and running for several years.