Taking Handling Regarding Grease Trap San Francisco Units

A grease trap is a box like device, which will be found in hotels, restaurants, schools, and other places where there is a large amount of cooking. These devices, also call inceptors, are fastened to the output drainage line. The two most commonly used are called large single-line traps and small point-or-use ones. Many large restaurants have grease trap San Francisco businesses to help with 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.

The equipment is built to have floating FOG remain at the top of the water. The Fog is blocked from the drain by the wall and floats while the larger food chunks remain on the bottom and float up. Meanwhile the separated water passes through into the drainage system.

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.

Larger institutions, such as hospitals and restaurants have their grease trap buried outside the building. These are located between their drain lines and the sewer drain. In smaller places, such as a deli, it will be located inside the building. Wherever located they will adequately separate fats, oils, food particles, and grease from the water that goes into the drainage and sewer lines.

One of the most important parts of this kind of equipment is cleaning. Municipal and state laws are very strict regarding the proper disposal of this waste. Large companies such as grease trap San Francisco are recycler/haulers who use a pumping method to remove FOG and the food particles. This must be done regularly, sometimes twice a month. Bacterial will be added after being properly cleaned.