Taking Handling Of Grease Trap San Francisco Units

Grease traps will be found in any large establishment that has cooking on the premises

. A large box-like device is attached to the output line on things such as sinks. The most popular traps are the smaller point-or-use or the larger single-line ones. In larger institutions you will often find grease trap San Francisco businesses who are assisting with the clean up.

Municipalities are very strict regarding the use of these devices where food is being cooked. These traps will collect oil, fat, and grease which is also called FOG. They also collect large pieces of floating foods. If this were allowed to go directly into the sewer system, it would accumulate on the walls and cause drainage problems.

This device is constructed fairly simply. It is built in a square with a wall on the bottom and top which separates the FOG, water, and food particles. A control valve prevents water from entering too quickly in order for it to allow the grease and oil float to the top while the food sinks to the bottom.

With the FOG floating on top of the water, the wall will allow the cleaner water to go through it at the middle and into the drainpipe. The larger food particles remain in the bottom of the unit. This is what prevents the products, that would otherwise harm the drainage system, from going through.

Of extreme value to grease traps is bacteria. When placed in the equipment they allow FOGS to be easily digested, lower odors, and less cleanings are needed. It not only biologically breaks down and digests other waste materials as well as FOG. This leaves only carbon dioxide and water remaining. This reduces how many times the unit must be pumped out as well as reducing odors. It also benefits the municipal sewer system with wastewater benefits.

There are a number of different types of bacterial available. One is a liquid which can be poured either directly into the trap or down the drain. Also available are bacterial blocks. These dissolve slowly and will usually last for around 4 weeks. There is also a powder form available. Never use Clorox, enzymes, or ammonia as they will be harmful to the bacteria.

These traps may be located inside our outside a building. For large restaurants and large institutions, it is buried outside, located between the restaurant drain lines and the sewer lines. Smaller facilities have units located inside. Both provide separation of food particles, fats, oils, and grease from the used water.

An important aspect regarding these traps is that they must be cleaned on a regular basis. State and municipal laws are very strict on this. Many businesses hire companies such as grease trap San Francisco for this purpose. These businesses are recycler/haulers who remove the waste via a pumping system. Following cleaning they will add the necessary bacterium. This type of cleaning is ordinarily done at least twice a month depending on the usage.

by: Tracy Narvaez

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