Description
What is a Grease Trap?
A grease trap, also known as a grease interceptor or food and oil separator, manages wastewater from commercial kitchens. It slows down the flow of hot wastewater, allowing fats, oils, and grease (FOG) to rise while solids settle. Clean water flows into the sewer, with grease and waste remaining trapped for removal.
How Does a Grease Trap Work?
FOG and food particles build up over time, requiring regular cleaning. A licensed waste service empties and maintains the trap to prevent overflow or system failure. Cleaning frequency depends on trap size and the amount of waste generated.
What Types of Businesses Need a Grease Trap?
Businesses like restaurants, cafes, and bakeries that prepare or serve hot food need grease traps. Wastewater from sinks, dishwashers, and food prep areas flows into the trap.
Why Is a Grease Trap Essential?
Grease traps prevent FOG from clogging the sewer system, avoiding blockages and damage. They help businesses comply with local regulations and protect plumbing from hot wastewater that can harm plastic pipes.
Do Grease Traps Need to Follow Specific Standards?
Yes, grease traps must meet standards set by local water authorities. Yongrad’s grease traps comply with these regulations and are designed to suit various commercial needs.
How to Determine the Right Size Grease Trap?
Grease trap size depends on the business type and wastewater volume. Authorities often provide guidelines based on seating capacity or equipment. Choosing the right size ensures fewer maintenance intervals and smoother operations.
How Often Should a Grease Trap Be Cleaned?
The buildup of FOG and solids determines cleaning intervals, ranging from weeks to months. Larger traps reduce cleaning frequency and costs.
Who Can Install a Grease Trap?
Licensed plumbers must install grease traps, ensuring they meet local building codes. A compliance certificate may be required post-installation for approval.
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