Chances are, if you run a food outlet of any description or size, the answer is yes, you are required to install a grease trap, be it manual, automatic, under sink or centralized.
Locally and Globally there are strict regulations in place by authorities regarding how much grease can be released into the drainage system. In order to prevent blockages of the sewer system due to accumulated grease and oils discharged from food facilities, many wastewater treatment agencies require the installation of grease traps or interceptors.
At Grease Guardian, we strongly recommend that business owners always check with their local Wastewater Treatment Agency before starting to design your plumbing system, and find out what size your grease trap or interceptor needs to be. Grease Guardian have developed an online calculator available to use HERE that you can also use to help size the best suited grease guardian for your FOG needs. Depending on the kitchen type, the volume of grease, fats and oils output and the space available, your choice of Grease Trap will vary.
As a basic starting point in the decision process of what grease trap to install, firstly contact your water authority for advise and direction or contact us at Grease Guardian for assistance. You can contact us HERE for free, fast and friendly advise.
Also in the Grease reduction decision process is the choice of a Grease Trap or a Grease Interceptor:
Grease traps are typically small volume tanks which means they can be installed inside your food facility, but need to be enclosed. See our full range of under sink Grease Traps here: Manual Grease Traps or Automatic Grease Removal systems.
Or perhaps your kitchen requires a combi oven grease removal system. See our full range HERE.
Grease interceptors are typically large volume tanks and are typically installed outside the food facility. These large volume tanks are installed in the ground. See our full range of large volume Grease Interceptors HERE.
For a demo and visual of our Grease Traps and Interceptors see our product videos HERE.
Is my food service business producing much FOG?
FOG (fats, oils, grease) unfortunately is a problem most food service establishments and must be dealt with in some form or another. If the FOG output is ignored it can be a messy and often expensive side effect of food preparation that can lead to big plumbing bills and in rare circumstances legal woes for some restaurants. The key to dealing with it in a sustainable way is by minimizing the creation of FOG and maximizing the disposal by installing a Grease Trap.
Reducing the amount of FOG produced or consumed is the first step in becoming more sustainable. More often than not, this involves changes in an establishments menu and making use of FOG best practices. See the Grease Guardian best practices tips below:
Fryers tend to be the most expensive piece of equipment in a commercial kitchen because of both the use and disposable of fryer oil and the substantial energy costs. Fryers are very inefficient in their use of gas or electricity. Standard gas versions only use around 35% of energy input to cook the food with the rest wasted energy. Energy Star units rate no higher than the mid 60% range. Electric fryers are more efficient with Energy Star units boasting 80%+ cooking efficiencies. Besides the high energy costs of fryers, are the costs associated with the purchase and disposal of fryer oil, the maintenance of the appliance and the additional labor of dealing with FOG. (sustainablefoodservice).
If you have any questions please dont hesitate to contact Grease Guardian for further advice. The decision making process is made very simple by knowing the few basic pointers on Grease Output.