At Ball Toilet & Septic Services in Blasdell, New York, we recommend frequent pumping of your restaurant’s grease trap. Regular pumping will:
Grease traps or interceptors are passive devices required by municipalities to stop grease, fat, oil, wax or debris from entering the city's sanitary sewer system. Such materials cause blockages in the system, which cause backups and overflows. Traps and interceptors are designed to separate greasy materials from wastewater so that they can be removed before they enter the sewer system. All restaurants, caterers, school cafeterias and other commercial cooking facilities must avoid discharging grease into the municipal sewer system. Grease interceptors must receive wastewater from all contributory sources, such as pot sinks, dishwashers, floor drains and mat washing area drains before draining to the sanitary sewer system.
A grease trap works by capturing absolutely everything that goes through the drain, including water, grease, and other solid and liquid matter. A grease trap has two separation basins. The first basin fills with all the matter that is drained from the sink. There, the matter is cooled. When grease is cooled, it congeals, becoming a solid. Both the solid matter and the congealed grease float to the top, leaving the liquid at the bottom of the first basin. Towards the bottom of the first basin is a tube that allows all liquid matter to flow into the second basin. The second basin is used to trap any additional grease that may have gotten through the first basin, so the same process is repeated. The grease trap needs to be cleaned in order to work properly, and it is possible for the grease trap to become too full to function. If a grease trap has not been cleaned out properly, clogs may be possible. It is possible to have clogs in the ingoing line, outgoing line, and the crossover pipe, but these are not all due to the grease trap being full.