Grease Trap Service
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Grease Trap Cleaning and Pumping
Highly-trained technicians use 3,000 psi of water to clean the interior of the trap after evacuation.
Grease traps are maintained on a routine cycle within specified service windows.
We maintain paperwork and relationships with local enforcement personnel concerning trap ordinances.
24/7 response time for customers on a service cycle.
You Call. Southwaste Responds.
When an emergency happens, you can’t afford to wait. Every second translates into lost customers and revenue. Response time is what separates Southwaste from our competitors, and our round-the-clock emergency response is second to none. When you experience issues with your grease trap, our team gets to work resolving the problem so your business can stay open.
We also take compliance very seriously as failure to do so could lead to disruptions in operations until the issue is resolved. Establishing and maintaining key relationships with compliance professionals within each operational location provides our customers with peace of mind knowing they will always stay in compliance.
Included in our routine grease trap service package, our highly trained, seasoned technicians are properly equipped to clean interior traps using 3,000 psi water after the trap has been emptied. Southwaste’s attentive dispatchers and experienced technicians maintain your traps by keeping your business on a consistent cycle. Our maintenance of customer records is a lifesaver in the event that your original paperwork is misplaced, keeping you from experiencing any compliance issues.
The ability to problem-solve quickly and effectively separates the average grease trap service companies from the great ones. Plus, we service more than just grease traps! Most grease trap problems are really plumbing problems in disguise. As a full-service provider, Southwaste has experienced plumbers and vacuum truck drivers on staff to take care of a multitude of problems if they should arise. No matter how big or small, Southwaste is the one to call.
Before
This is a grease trap that has been pumped out but not cleaned. Notice the ring of dried grease built up around the trap. If not cleaned properly, this ring will get larger and harder.
After
This is the trap that has been pumped AND cleaned with a 3,000 psi sprayer. After a grease trap service including cleaning the trap looks almost brand new.
Contact Southwaste today for a
grease trap service consultation.
Frequently Asked Grease Trap Questions
Grease traps are important for managing kitchen waste. They help with fats, oils, and grease (FOG). If not managed well, FOG can cause serious plumbing and environmental problems. This section will address your key questions about how grease traps function. It will cover maintenance needs and best practices. This information will help your business run smoothly and follow health and environmental rules. Whether you’re a new establishment setting up your grease management system or an existing business looking to refine your practices, we’re here to provide the answers you need. For any additional questions or to schedule a service, please contact our expert team.
What is a Grease Trap?
A grease trap, also known as a grease interceptor, is a plumbing device specifically designed to capture and separate fats, oils, and grease (collectively referred to as FOG) from wastewater before it enters a drainage or sewer system. These devices are widely used in restaurants, commercial kitchens, and any establishment where food preparation generates significant amounts of grease and oil. The purpose of a grease trap is to protect plumbing systems. It helps stop sewer blockages. It also reduces the environmental harm caused by fats, oils, and grease (FOG) on local wastewater treatment systems.
Origin and Concept
The idea for a grease trap dates back to the early 19th century. Nathaniel Whiting patented this device in California. The design of grease traps has remained relatively unchanged since then, relying on the basic principles of gravity, density differences between FOG and water, and the mechanical obstruction provided by a baffle to separate these materials.
How Does A Grease Trap Work?
A grease trap functions by slowing down the flow of wastewater and allowing the separation of FOG from water due to differences in density:
Inflow of Wastewater:
Wastewater containing FOG from sinks, drains, or dishwashing stations enters the grease trap at an initial inlet pipe.
Slowing the Flow:
Inside the grease trap, the flow of water is deliberately slowed down to allow the natural separation of substances based on density. FOG, being lighter than water, will float to the surface, while solid food particles may settle at the bottom. Water remains in the middle.
Baffles and Separation:
A baffle (a dividing wall or partition) helps direct the flow of wastewater through the trap and keeps the separated FOG from re-entering the drainage system. The baffle also prevents grease from slipping into the outlet pipe.
Effluent Discharge:
The pre-treated water, which has most of the fats, oils, and grease removed, flows out of the grease trap. It then goes through the outlet pipe and is released into the drainage system.
FOG & Solids Storage:
The FOG accumulates at the top of the trap, while solid waste settles at the bottom. Meanwhile, water exits the grease trap from the middle layer, leaving contaminants behind.
What Are The Key Components Of A Grease Trap?
A grease trap system typically consists of the following parts:
- Inlet Pipe: Accepts the flow of contaminated wastewater into the trap.
- Baffle: A barrier inside the trap that enhances separation, controls the path of wastewater, and traps FOG.
- Grease Retention Tank: The main chamber where FOG rises to the top and solid particles sink to the bottom.
- Outlet Pipe: Allows treated water to flow out into the drainage system, free (or nearly free) of FOG.
- Access Points/Covers: Openings that allow periodic cleaning, maintenance, and inspection.
What are the types of Grease Traps
Grease traps come in various sizes and designs, depending on the volume of wastewater and FOG they are required to handle:
Passive Grease Traps:
These are smaller, tank-like units typically installed indoors, under sinks. They rely on gravity for separation and require frequent manual cleaning.
Ideal for low-volume grease management in smaller establishments.
Hydromechanical Grease Interceptors:
Compact systems with baffles and flow control devices.
These can often be found in modern kitchens and make use of mechanical or chemical processes to enhance separation.
Gravity Grease Interceptors (GGI):
Larger outdoor systems designed to handle significant volumes of wastewater. They are often constructed from concrete, steel, or fiberglass and buried underground.
GGIs work by slowing water into multiple chambers for extended separation time.
Automatic Grease Recovery Units (AGRUs):
High-tech devices that actively remove grease as it accumulates.
AGRUs heat the grease to liquefy it and transfer it to an external container for collection and disposal.
These systems are more expensive but reduce manual cleaning needs.
Why is it important to regularly maintain a grease trap?
Regularly maintaining your grease trap helps prevent blockages in your plumbing. It also reduces the risk of backflows and odors. Additionally, it ensures you follow local water and health regulations. Neglecting maintenance can lead to costly repairs and potential health hazards.
How often should a grease trap be cleaned or serviced?
The frequency depends on the size of the trap and the volume of grease your operation produces. Generally, it’s recommended to clean the grease trap when 25% of the liquid layer is grease or oil. This usually translates to service intervals ranging from monthly to quarterly for most establishments.
Can I clean my grease trap myself?
While your team can do minor maintenance and inspections, it is best to hire professionals for cleaning. This ensures that grease is completely removed and that disposal rules are followed. Professionals possess the necessary tools and knowledge to clean and properly dispose of the grease.
Are there any best practices to minimize grease trap issues?
Yes, regular maintenance is key, but you can also implement kitchen practices to reduce the amount of grease that ends up in the trap. These include scraping plates and cookware before washing, using sink strainers, and educating staff on the importance of minimizing FOG at the source.
How Often Should I Schedule Grease Trap Service?
The cycle you should service your trap depends on several factors:
- 1) the size of the trap
- 2) what you are putting into the trap
- 3) local ordinances/regulations and enforcement
Generally, municipalities with pumping ordinances will require a cycle of at least every 90 days. We have customers who opt not to follow those regulations, but they usually find that Johnny Law eventually catches on to them.
Traps generally fall into two categories: small traps and large traps. Small traps are usually located in the kitchen and are 50 gallons or less. Large traps, which are a thousand gallons or more, are typically located outside of the restaurant. Depending on how much waste is put into the trap, 50-gallon traps generally need to be cleaned more than every 90 days.
Most restaurant operators don’t realize that the number one source of grease for their restaurant is the dishwasher. A best practice is to scrape the food and grease off of plates, cookware, and utensils prior to washing in the dishwasher. This can reduce the amount of grease the grease trap catches, sometimes significantly. Restaurants with smaller traps might find that they can go longer between cleanings by changing these kitchen practices.
Types Of Grease Traps
If you have a smaller trap, you might get a feel for how often a trap needs cleaning based on your history with the trap. Generally, after it gets too much grease in it, it will either start to stink or the sinks will start to drain more slowly, especially if you dump multiple compartments at once. If you are having problems, try adjusting your service cycle to occur before problems arise, which will cut down on kitchen emergencies.
Larger traps are designed to go at least 90 days between services. You might need to go more frequently than 90 days if your trap sees significant grease or food solids. As mentioned above, this varies by kitchen practices and the kind of food that is prepared. For example, a sandwich shop that does not serve its food on plates will accumulate much less grease than most Mexican food restaurants.
Ready to get started? Please give us a call and our account managers will set you up with service and figure out a cycle that works best for your establishment.
How a Grease Trap Works
Watch this animation below to see why it’s important to service your grease trap and your kitchen plumbing.
