Hello RFMA members,
Today's post is about grease trap maintenance. In most cases, no news is good news when it comes to traps. In reality, this is an extremely important part of a restaurant that protects municipal sanitary systems. They are in place to intercept grease and solid components that could cause major blockages downstream. Most grease comes from the 3-compartment, pre-rinse, and mop sinks along with the floor drains. The trap must be maintained properly to prevent back ups, store closings, and possible monetary fines. Once drains are backing up or water is coming out of the trap manhole cover, it's too late. Major actions are needed like immediate trap pumping and line rodding or jetting. Best Practices for maintenance include:
- Install screens on all floor drains
- Scape left over food into trash containers not down drains
- Install screen baskets on sink drain lines
- Ensure proper trap pumping frequecy
- Visually inspect traps when serviced
- Make sure full trap evacuation when services
- No hot liquids down drains
- High temp dishmachines not piped to the trap
- No garbage disposals
- Preventative maintenance with proactive periodic line jetting/snaking
- Pumping manifests are completed accurately and copies sent to appropriate personal and local agencies
Discuss and review all of the above with store operations and local service provider. It is in the best interests of both your company and the environment that the traps are 100% properly maintained.
Let me know your thoughts.
Dover and out.