From skillets to deep fryers, grease is unavoidable in a commercial kitchen. It’s standard practice to install grease traps in order to catch this viscous liquid (and, occasionally, solid chunks of fat) and prevent it from clogging up pipes – or worse.
Grease traps cleaning are important because they prevent grease from entering public waste systems, where it would easily clog pipes and cause other damage. But that thick liquid runoff (as well as the occasional solids found in grease) will gunk up your grease trap over time, too – and that reduces its effectiveness as a filter.
How often your traps need cleaning will depend on the size of your restaurant, and what kind of food you prepare on a regular basis. Still, a good rule of thumb is to clean them out every 1-3 months. Keep track of grease trap cleaning in your kitchen with a waste manifest, recording the date of each pumping and how much grease was removed. This will help optimize the frequency of cleaning appointments and reduce your maintenance costs.
Note that municipal standards on grease removal may vary from place to place. Working with an experienced, local kitchen waste solutions provider is the easiest way to ensure you’re in full compliance with area regulations.
Used cooking oil has become a huge commodity, and is harnessed to make everything from soaps and detergents to biodiesel fuel. In fact, your “waste” oil could actually become another revenue stream for your restaurant.
Recycling is by far the best way to dispose of used cooking oil, which is harmful to pipes, sewer mains, compost piles… the list goes on. Not only is it environmentally friendly to recycle grease, but many municipalities also have strict laws regulating how used cooking oil is transported and disposed of. Dump it down the drain, and you can expect to pay some serious fines.
A grease management system only works if kitchen staff and other employees are properly trained. Take the time to give everyone a thorough rundown of your processes, touching on topics like scraping solidified grease from cookware before washing it, and how to dispose of large quantities of oil (usually in a dedicated bucket or other large container – not down the drain!). Be sure that someone is showing new employees the ropes as well.
Of course, the temptation is very real to take shortcuts in a busy kitchen. Be sure to secure the drain covers and screens in order to keep unnecessary debris out of your traps. Posting “No Grease” signs near sinks and drains can serve as a helpful, constant reminder to your staff.
For grease trap management and other kitchen maintenance solutions with an eco-friendly approach, there’s only one Grand Natural. Contact us online or call (855) 519-5550 today for more information.