Any commercial business operating a commercial kitchen is required to have all wastewater from the kitchen flow into a grease trap. The size of the tank is determined by the size of the kitchen and is mandated by local building codes. As one would expect the purpose of the grease trap is to capture all the grease that is in the water from the dishwashing process before it gets into the public sewer system. Grease significantly reduces the effective diameter of the pipe, which will eventually lead to the pipe becoming clogged and the sewage system being backed up.
As with any other mechanical system, grease traps need to be pumped and cleaned out on a regular basis in order to eliminate odors, as well as to make sure that the trap is capturing grease effectively and not causing blockages “upstream” in the kitchen. In addition, the trap should be cleaned, as well as the pipe leading from the kitchen to the grease trap. Since the pipe leading from the kitchen to the grease trap carries grease in the wastewater, it is susceptible to blockages.
A qualified contractor with a dedicated staff that specializes in commercial pumping and cleaning grease traps can accomplish this work quickly and economically. They will also be able to set up a recurring service of the tank, depending upon how busy the commercial kitchen is. This work will be scheduled whenever possible “after hours” in order to minimize the disruption to the operations of the commercial business.
