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Any restaurant owner, coffee shop management, grocery store manager, or other food service supervisor understands to clean the grease trap.
FOG must be removed often, but it’s a messy process. Cleaning the grease trap takes a few minutes and ordinary physical stamina.
To begin, equip yourself:
- Rubber gloves protect hands
- Nose plug or gas mask to block smells
- Coveralls to protect garments from FOGs
- Crowbar and wrench to open grease trap
- Tank scraper
- Shop vacuum for FOGs
Identify the grease trap. Food establishments have outdoor or inside grease traps. Manhole covers or septic tanks identify outdoor traps. Indoor grease traps are positioned in the restaurant’s basement (under the kitchen), under the kitchen sink, or under a metal flashing in the kitchen flooring.
After finding the grease trap, measure it.
Observing the tank’s capacity helps you decide whether to hire a pro or do it yourself. 500-2,500 gallon grease traps require expert equipment and training. Staff can clean smaller grease traps.
Use chilly water to float fats, oils, and grease. Once the dishwasher or sink’s hot water cools, wait 10 minutes.
Remove the grease tank pump cover to access the fats, oils, and greases. Gaskets might be damaged if the lid is removed carelessly.
If the grease trap lid isn’t fastened down, use the crowbar. A grease trap with a moulded plastic top that pops off will make your job simpler.
Two inches of greasy sludge awaits. Scoop up FOGs. After fats, oils, and greases are removed, water and food particles remain.
A strong shop vac removes solids and water. Turn off the dishwasher and sinks to avoid filling the grease trap while you work.
The most important work is done. Next, scrape the baffles, sides, and lid. Using a shop vac, remove hardened oil from the trap. To clean the grease trap thoroughly, use a shop vacuum.
Next, clean the grease trap with a steel pot scrubber, dish soap, and lukewarm water. Scrub grease trap baffles, sides, and lid.
Using clean water, rinse soap and debris. Clean your grease trap every four to six weeks.
Test your work now that the hard part is over. Ensure the grease trap is clear of FOGs and blocked so water may drain smoothly. Drain a gallon of water from the kitchen sink.
Grease trap water should flow freely. If blocked, call a plumber. Baffle and lid should be reinstalled.
If the amount of FOGs is minor, dispose of them in double-lined trash bags or the local dumpster. FOGs from the shop vacuum may be solidified with cat litter. Grease trap firms should remove large volumes of sludge.
Every four to six weeks, grease traps should be cleaned. Bacteria additives may be used to reduce cleaning frequency. Hot water flushes and enzyme-only treatments liquefy FOGs and send them down the drain and into the sewer.
Professional grease trap cleaning costs vary by size. Grease trap cleaning costs $115 to $1040.
When your grease trap is large or you prefer a professional service, call Mahoney Environmental.
Mahoney Environmental has cleaned grease traps for hundreds of restaurants, cafeterias, motels, and hospitals.
Mahoney Environmental can clean your grease traps regularly to comply with municipal regulations.
Skilled professionals clean and repair traps onsite. Specialists use instruments to clear grease traps. Full reports and historical records assist you manage grease trap cleaning.
Mahoney Environmental technicians dispose of grease trap garbage according to local and state requirements.
Mahoney Environmental has almost 60 years of experience serving the food service sector.
Mahoney Environmental can maintain your grease traps. 24-7 emergency grease trap service is provided.
