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Grease traps contain enzymes that break down the fats, oils, and grease (FOG) they collect. Any solvents such as bleach, additives, drain cleaners or other chemicals can only potentially destroy these active enzymes, ruining your grease trap and risking harm to the environment.
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.
For a thorough cleaning, utilize the shop vacuum to suck out any lingering FOGs from the grease trap. Next, refresh the grease trap and free the tank from obnoxious odors with a little elbow grease, a steel pot scrubber, dish soap and tepid water. Thoroughly scrub down the grease trap's baffles, sides and lid.
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.
\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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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.
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.
Remove grease periodically (weekly or more often is suggested), using a scoop. Remove only the grease and leave the water behind. At a minimum, clean and empty the entire contents of the grease interceptor once a month. Remove the grease, water, and any accumulated sludge on the bottom of the interceptor.
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.
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.

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