Consider yourself fortunate if you have never smelled the greasy and rotting food that accumulates in a grease trap. Many restaurant employees have had the situation. However, an accumulation of grease over time causes your pipes to back up.
Preferably, only employees of your eatery and contractors who wash your grease trap or interceptor ought to be aware of that smell. If that occurs, you’ll need to apologize to your unhappy consumers. Here are some logical explanations for why a professional restaurant ought to set up and maintain a grease trap.
Foul Smell
The stench of rotting food could be among the initial things you detect. Without regular grease trap pumping, the odor can make it uncomfortable for staff to work in your facility and for guests to dine there.
A grease trap continuously builds up FOG in its tank, which over time starts to disintegrate and release a foul odor. Even if the interceptor is below, if this isn’t taken care of, the scent can start to irritate you. This might reduce the number of patrons in the restaurant, which would eventually damage its image. The foul smell of your established eatery is one of the core reasons why restaurant grease trap cleaning is essential.
Replacement Of A Costly Tank
Chemicals are present in both the grease trap’s captured FOG and solid waste. If the tank is not maintained, the confined waste decomposes, producing hydrogen sulfur gas, which then reacts with oxygen to form sulphuric acid.
Sulphuric acid, which is exceedingly poisonous, can corrode the interceptor’s steel and walls, necessitating an expensive solution.
Of course, the purpose of a grease trap is to collect grease. However, the effectiveness of cleanings is diminished if too much time passes between them. This could lead to blockages and backups in the commercial enterprise or even more grease getting into the public water supply.
Systemic Drainage Blockage
By continuously catching the oil above and the solid food residue underneath in the tank, grease intercept continues to work. If the tank is not maintained on a routine basis, the material will build up inside the tank, enabling more food loss and FOG to drain into the sewer system from the sink or washer. It will ultimately result in serious obstructions in the pipeline, preventing the passage of wastewater. The end effect would be backups and overflows, both of which would result in costly damage.
Grease can make it difficult for water to pass through a grease trap if it accumulates on top of the water there. This limits effectiveness.
Penalties
The improper handling of FOG in professional kitchens is punishable in almost every city around the globe. Some have fines for failing to install a grease trap, while others have fines for neglecting to operate the apparatus. Since the municipality will notice the high FOG content in the drains in both situations. Therefore, it may result in you paying hefty fines, having your business operations suspended, or even having your functioning license revoked until the primary issue is fixed.
Restaurant grease trap cleaning is a priority if you wish to avoid penalties. Your grease trap may stop working in a number of different ways. The most frequent blockages occur in the pipe system that connects the first and secondary chambers.
Enterprise Loss
From the aforementioned causes, it should be clear to you that failing to construct or maintain a grease trap in an eatery would have a significant negative impact on your bottom line. Eventually, it could be challenging for you to win over customers and outperform your competitors, particularly if your eatery is located in a cutthroat neighborhood.
Keep in mind that the longer you wait between regular cleaning, the more likely it is that the grease will solidify and become much more difficult to remove, extending the time and cost.
Many restaurant operators all around the world install grease traps or grease interceptors in their kitchens to solve FOG. It is your time to do so. This grease cleaning equipment’s technology is helpful. It captures the FOG from wastewater leaving sinks, washers, and kitchen drain, enabling it to seamlessly enter the sewage waters.