Here are a few tips for effective and hygienic maintenance of your grease traps, ensuring the best results for your business and the environment.
Clean food solids and FOG products regularly from the grease trap; frequency will depend on the size and capacity of the grease trap. Store fats, oils and grease in a suitable container until collection is arranged.
Only use a licensed grease contractor to dispose of FOG.
Regularly check grease traps to assess the integrity of the structure. Note any damages to internal and external walls, fixing or replacing as necessary.
Always keep a complete record of cleaning, maintenance and disposal on site and ready for inspection.
Make sure the lid fits firmly to prevent pests getting in and unpleasant odours getting out.
Always follow manufacturer's guidelines for cleaning and maintenance.
Keep grease traps cleaner overall by using a liquid fat digester to break down grease and fats and reduce manual cleaning.
Consider an automatic dosing pump to deliver regular quantities of fat digester.
General Kitchen Procedures
Scrape any residue food from plates and utensils into the bin; wipe items to remove excess oil or fat before rinsing.
Always use strainers in sinks.
Clean sink strainers and standpipes regularly to keep sinks and grease pipes free of debris.
Collect used oil in a suitable container to be removed by a registered contractor.
Fully train staff in appropriate kitchen operations. Ensure full understanding of correct procedures and how to deal with FOG responsibly.
Flush the sink with boiling water as it will partially break down FOG and allow it to pass through to drainage systems, causing problems further down the line.
Use a grease trap in conjunction with a high temperature dishwasher.
Connect any form of garbage disposal to a grease trap.
Use any chemicals or bleach in the grease trap; this will kill natural bacteria and may harm the environment.