Grease Trap Installation
Professional Grease Trap Installation
Here at Quinn, we specialise in the supply and installation of grease traps for professional kitchens. We can find a grease trap solution for your building and ensure your drains are kept flowing free from the disruption that can halt your business.
We can supply you with two types of grease traps, above ground or below ground. Above ground grease traps are typically used internally and externally and are positioned next to the sink/equipment in the kitchen. If the grease trap is larger, then it can be located centrally to take the wastewater from the whole kitchen.
The grease traps above ground can automatically remove the grease and clean themselves or they can be passive ones that require more maintenance. With below ground grease traps, they have a cover which allows easy access if it requires maintenance. These are typically externally installed but can also be placed with a building if they’re fitted with an airtight lid to avoid any unpleasant smells.
Below ground traps are available in many different types such as super capacity and biological units. These grease traps can also catch sludge deposits and food waste that becomes detached from the contaminated water which is then removed using a vacuum tanker.
What is a Grease Trap?
With a gigantic amount of fat and grease entering the UK’s sewage system each year, it’s understandable that this grease will stick to pipe walls which leads to blockages. These fats and oils can easily damage wastewater treatment equipment, costing millions in annual repairs. Not only is this costly, but it can also cause severe environmental damage as these fats, oils, and grease (FOG) enter a natural water course.
Because of this environmental hazard, there are legislations in place that ensure the correct FOG management systems are implemented by food service professionals. These legislations are being more heavily enforced as polluters can potentially face business closure or pay large fines if their FOG waste isn’t managed correctly.
When it comes to commercial kitchens, FOG causes huge issues as the fats, oils, and grease from wastewater causes blockages in their internal pipes which can lead to very costly repairs and possible closure if their equipment needs replacing. This can be a serious issue but there is an answer, grease management solutions are available and should be the first option for FOG management.
A baffle is a wall inside the grease trap that slows down and controls the flow of water. Grease typically has around 10-15% lower density than water, so it can’t mix with water; instead, it rises to the surface, separating itself.
Solids settle at the bottom and the separated clear water escapes. The grease fills the grease trap, allowing the grease-free water to leave under the baffle wall through the main sewer. Also known as a receptacle, the grease trap simply traps the FOG allowing the clear water to escape.
Over time, the solids and grease build-up so when they’re left to accumulate for too long, they can start to escape or back-up so the trap must be cleaned or pumped out on a regular basis.
Why do I Need a Grease Trap?
If you run a commercial kitchen, you’re likely required to operate and maintain a grease trap so that you can prevent sewage blockages. Primarily dealing with the fats, oils, and grease that are produced during cooking, frying, baking, dish washing, or any other operations in the kitchen, grease traps are essential to preventing a build up and to meet the environmental standards.
Grease traps are essential in trapping FOG before it reaches the main sewer, these can be placed anywhere from the back car park to under the sink and can vary widely in size.
All commercial kitchen needs are different and there may be different lawns regarding placement and size depending on where you are, so it’s always important to consult with a professional before choosing one for your restaurant.
Local water authorities may also have a requirement for you to have a grease trap installed as solidified grease can cause severe blockages in the main sewer lines which can cause sanitary overflows, known as SSOs.
In the event that this does happen, then it takes a huge amount of time, efforts, and money to solve the overflow which the local water authority will likely charge back to whoever caused the problem. So, it’s more cost and time-effective in the long-run to instal a grease trap.
Grease Trap Cleaning
How often you need to get your grease traps cleaned is dependent on the size of your kitchen, the type, and its productivity. However, there are some important practices you can put in place to ensure that your grease trap doesn’t fill up too quickly. These include minimising the amount of solid food waste that you put down the drain, rinse your greasy dishes with cold water, and use biodegradable detergents when cleaning your kitchen.
When grease traps get full, they can quickly become disasters which are very expensive to fix so even with the proper cleaning practices, it’s important to implement a proactive maintenance plan.
When these grease traps are cleaned and cared for properly, they can last a long time and be an invaluable asset to your commercial kitchen, keeping the pipes free from fat, oil, and grease clogs. Of course, these are machines that exclusively perform dirty work, so they do require regular cleaning.
Although some FOG materials can naturally decompose, this process can be quite slow so grease traps should be emptied frequently to make sure that the technology continues to work properly. The frequency of your grease trap cleaning depends on the size, flow, and the amount of use that it deals with. No matter how well you use it, grease traps need to be evacuated occasionally, to avoid any damages.
Grease Traps for Professional Kitchens in Liverpool, Wirral & The North West
If you’re looking for a recognised professional to instal a grease trap in your commercial kitchen, then contact Quinn Developments today on 0151 645 6551 or email us at [email protected].
Contractors were courteous and friendly. The work was done with minimum disruption to us!