Continue reading the article to determine why you should not avoid having grease trap cleaning service being in the food business.
As per international standard, a grease trap used in commercial kitchens or restaurants should be pumped once ╝ of its capacity to contain FOGS (Fats, Oils, Grease, and Solids) gets filled. Why 1/4th? – it’s because after crossing the volume almost all grease interceptors misplace their effectiveness to trap grease seamlessly resulting in the FOGs you are intended to keep out of the drainage pipes start escaping. Most awful issues that you face are blockage of the drainage system, overflowing sinks and sewer backup.
Have Expert’s Help to Determine Cleaning Cycle
While on average grease trap needs cleaning between 30-90 days, nonetheless it depends largely on the capacity of the interceptor you’ve, the amount of grease that your kitchen produces and undeniably the best practices followed by your staff working in the kitchen or dishwashing place, etc.
Therefore, it makes sense to get in touch with professional grease trap pumping service who comes to your place, evaluates the above factors with their long experience and accordingly facilitates you find out the frequency of your trap cleaning cycle. Accordingly, if you feel that the trapper requires to be pumped multiple times in a month, replacing the existing one with a bigger capacity can obviously lessen the cycle of pumping. But having it pumped by professionals should be in your priority list to avoid numerous messy factors that lead to business loss. Let’s us check those undesired issues.
While grease traps keep on gathering FOGs in the trap container, not being pumped or emptied as per schedule allows the grease clotted food remains to get decayed and diffuse the stinking smell. The more they left untreated, the smell mixing with air makes the environment bothersome to stay. As foul odor makes your kitchen staff feel sick, at the same time the unhygienic setting of your food business turns out to be a big question mark to your valued customers causing them to leave you forever.
Pricey Tank Replacement
Solid food remnants combined with FOG deposited into the grease trapper typically comprise several chemical compounds. If the tank is left without pumping, the trapped decayed waste start releasing hydrogen sulfur gas as they break down that finally turns into sulphuric acid. Sulphuric acid severely damages the steel inner walls of the trapper and disrupts its functional integrity compelling you to go for expensive replacements.
Awful Cleaning with Increased Cost
Ignorance of timely pumping of grease trap causes FOGS buildup to settle obstinately at the base of the container. Cleaning this hard and solid greasy mass becomes extremely challenging and time-consuming work for grease trap cleaning service, which automatically increases your trap pumping service bill.
Once the grease interceptor is overloaded and allows FOG with solid food remains to pass through the drainage system, the portions of them remain within the pipelines become condensed inside the pipeline walls and eventually clog them. The waste pile up then prevents further wastewater with FOGS coming out of the washbasins, kitchen sinks or dishwashers to properly flow down the sewer system. This eventually leads to dirty sewage backup all through the kitchen sinks including the dining hall washbasins.
Any kind of negligence among restaurant owners for having a grease interceptor installed in the setting or keeping it without maintaining makes them liable for not adhering to the standard as stated by food departments and state municipalities. So, while overlooking the issue, you should be equally prepared to pay huge penalty including fines, suspension of business operation or even cancellation of your business license.
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