Commercial kitchen managers and restaurant owners should read this quick guide.
You may believe that dumping any form of liquid down the drain is OK as long as solid food does not clog your pipes, but this practice has landed countless commercial establishments, such as cafés and restaurants, in hot water.
If you work in the foodservice industry, one of the first things you should learn is that not all liquids should be poured down the kitchen sink. Fats, oils, and grease (commonly known as F.O.G.) should never be flushed down the drain. Otherwise, disposing of solid waste would be the least of your kitchen upkeep concerns.
Fats, oils, and grease block sewage pipes and cause problems at water treatment plants. They might also obstruct the rivers on your commercial property. Grease traps and grease interceptors are two of the most useful equipment for dealing with fats, oils, and grease.
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The Water Management Act of 2000 in New South Wales
The NSW government introduced the Water Management Act of 2000 in an effort to protect water supplies. The purpose of this legislation is to create water management principles and to implement a water management outcomes plan throughout the state.
All entities dealing with properties with drainage systems are required under Section 91C of the Water Management Act 2000 to get a licence before constructing the drainage system; otherwise, the person is not licenced and is guilty of an infraction.
Furthermore, Section 26 of the management plan mandates that the management plan and identify existing drainage works in the region and assess how they are handled, including restaurants and other commercial premises. This implies that a business property’s permit to construct its own drainage system might be denied if the grease trap and drainage system are not in excellent functioning order. Before consulting on or building a grease trap for a commercial business any plumber must have the proper plumbers insurance.
What are the differences between grease traps and grease interceptors?
Grease traps have been used for many centuries. The fact that so many people are still using them now demonstrates how useful they are. Most grease traps, especially those utilised in commercial establishments, are now more functional. The phrases “interceptor” and “trap” are sometimes used interchangeably. Smaller equipment is commonly referred to as “grease traps,” whereas bigger systems are referred to as “grease interceptors.”
What Are Grease Traps and Grease Interceptors and How Do They Work?
Grease traps and grease interceptors are plumbing devices that catch sediments and most forms of grease before they enter wastewater treatment plants. Only water (with a small amount of oil) is permitted to enter wastewater treatment facilities thanks to this filtration mechanism. The water will then be sent to septic tank treatment facilities for further processing before being reused.
What Should I Look for in a Commercial Grease Trap?
Here are the important factors to consider when choosing the ideal grease trap or grease interceptor for your commercial property:
Calculate the Trap Size
Is your food-related business a tiny operation, or does it serve hundreds of people every day?
Are you going to keep your company small and focused, or are you hoping to expand in the future?
You’ll be able to determine the size of your grease trap or interceptor by answering these questions. A modest- to medium-sized grease trap system might suffice for a small-scale enterprise. However, if you run a large commercial company, ensure sure your grease interceptor can handle the amount of F.O.G you produce on a regular basis.
Trap installation type
Grease traps and interceptors can be put either above ground or as a free-standing device. Grease traps are typically placed beneath restaurant sinks. They might be as tiny as a simple box or as large as a small refrigerator.
Grease interceptors, on the other hand, are larger equipment that take up a lot of room. Large interceptors are commonly found at larger restaurants and food courts. Grease interceptors are frequently installed underground or as a free-standing appliance outside the structure due to their size.
You may place a small-scale grease trap under your sink or a large-scale grease interceptor underground or outside your building, depending on the size of your food-related business property and the amount of space you have.
Number of meals produced per day
Another thing to think about is how many meals your restaurant serves every day. Knowing this is useful since it helps you to estimate how much water from your property needs to be treated. You may then choose the appropriate grease trap or grease interceptor size for your commercial location.
Hydraulic pressure
Check the flow rate at which your kitchen equipment discharges. To be safe, find out what your equipment’s maximum flow rate is and choose a grease trap that can manage that hydraulic load. That way, your grease trap won’t break down before it’s supposed to.
You’ll be able to choose the right grease trap or grease interceptor for your commercial property using these characteristics as a reference.
