|
|
Determining the correct size of Grease Traps |
by John Parker |
http://www.grease-trap-supply.com
Restaurants and other food service businesses generate literally
tons of cooking oil, grease and food wastes every day. If this
waste is not managed properly, it can cause major environmental
problems. Much of the waste is in solid form and can be safely
put in packages and placed in the trash. Liquid waste containing
oil and grease dumped directly into the sewer, however, can
block the system and cause wastewater to flow back-up .To avoid
this you have to install and properly maintain a grease trap.
Grease traps capture the oil and grease from the flow of
wastewater by slowing down the flow of hot greasy water through
the grease trap (actually a tank) and allowing it to cool. As it
cools, the grease and oil separate out of the water and float to
the top of the trap. The cooler water continues to flow down the
drain pipe to the sewer while baffles prevent the accumulated
grease and oil from flowing out of the grease trap. The size of
the grease trap depends largely on how much waste your business
produces and how often you perform trap maintenance. Grease
traps may be located inside or outside of the building. Traps
that are located inside the building tend to be smaller and
require more frequent maintenance. Traps that are located
outside the building tend to be larger and may be less
disruptive to maintain. Outside grease traps will operate
differently in winter versus summer and are more prone to
clogging during cold weather. As a business owner/manager, you
should know where
the grease trap, drain lines, and clean-outs are located at your
restaurant.
Proper cleaning and maintenance of the grease trap and drain
line reduces the amount of solids and grease going into the
public sewer system and minimizes the likelihood of back-ups or
blockages. Some sanitation districts and/or municipalities
require grease traps and periodic maintenance and inspections
for specified businesses. This is because untrapped oil and
grease in the wastewater decreases pipe capacity over time and
eventually will cause the pipe to clog. Piping systems without
grease traps need to be cleaned more often and some piping may
have to be replaced sooner than otherwise expected. Excessive
grease sent to the wastewater treatment plant can also overload
their system and cause the facility to exceed its allowable
discharge limits. Running extremely hot water down the drain
only moves the problem down stream, and may only make it worse.
Fixing a sewer line blockage can be expensive, both in terms of
potentially lost customers and repair cost. If the pipe clog is
with
in your building sewer line, you will be responsible for fixing
the problem and paying all costs. If the clog is in the public
sewer line, but can be traced to your restaurant, you will be
liable for paying all or a portion of the repair costs.
Accumulating the oil and grease close to the source in a
properly maintained grease trap is the most cost-effective way.
There are several ways to maintain a grease trap and dispose of
the wastes. Your decision will likely be based on cost,
availability of services, and disposal/ recycling opportunities
in your area. Most restaurants hire a professional pumping
service to remove the waste from the grease trap and dispose of
it properly. Some areas have service companies that specialize
in grease trap wastes, while other areas may have pumping
contractors that service grease traps, sand traps, and septic
tanks. Pumping service contractors can usually be found in the
yellow pages of the telephone book under the listings for
�Grease Traps and Service�, �Septic Tanks�.
To know more, visit:
http://www.grease-trap-supply.com
Article courtesy of the Articl-Dir.com
|
|
