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The purpose of a grease trap is to collect and therefore reduce the amount of fats, oils and greases (FOG's) that enter the main sewers. Grease entering the main sewer system will over time create blockages, foul odours and pest infestation.
To size a Gravity Grease Interceptor with the flow determined in GPM you simply multiply the flow number by a detention time, 30 minutes (the time period normally excepted for the grease to separate by buoyancy). Again with our 20 GPM example, the size would be 20X30= 600. A 600 Gallon size interceptor would be used.
If your grease trap becomes excessively full, grease will begin spilling out of the primary compartment into the secondary one. This will soon lead to clogs in the lines leading into and out of the grease trap. A full trap will also restrict the flow of water through the system.
The frequency of restaurant grease trap cleanings vary with how often the kitchen produces FOGS. On average, cleanings should be performed every one to three months. Restaurants, cafeterias and other commercial kitchens are advised to set up a regular service schedule to avoid missing critical cleanings.
A significant reason grease traps need to be cleaned regularly is for the health of your restaurant's staff and patrons. As the grease sits in the trap, it slowly rots and turns rancid. This results in strong odors near your trap, but more importantly, it becomes a health risk.

People also ask

Most grease traps should be cleaned out every 1-3 months, depending on usage. To know exactly how often your business needs to attend to the grease traps, consider the \u201c1/4th rule.\u201d In simple terms, the grease trap should be cleaned out when it reaches a quarter of its capacity.
Most grease traps should be cleaned out every 1-3 months, depending on usage. To know exactly how often your business needs to attend to the grease traps, consider the \u201c1/4th rule.\u201d In simple terms, the grease trap should be cleaned out when it reaches a quarter of its capacity.
6. What factors determine my grease trap cleaning schedule? A. A grease trap cleaning schedule is significantly determined by the size of the equipment, the size of your kitchen, sink capacity, the number of dishes cooked per day and use of kitchen appliances like oven.
A grease trap works well with a lower volume of flow; less than 50 gallons per minute. Large-scale establishments with a higher volume of flow; more than 50 gallons per minute, will need a grease interceptor, as they are better equipped to handle the extensive FOG that flows through the device.
\u201cGrease Traps Should be empty only when full\u201d Wrong. Grease Traps need to be emptied long before they are physically full of grease. In fact a grease trap starts to allow grease down the drain when it is around 25% full of grease.

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