Your restaurant will be inspected by multiple people for a multitude of reasons: county health inspectors monitoring health and safety standards, as well as private commercial inspectors when it comes to partnerships or sale of your restaurant. Whether the goal is an audit and business valuation or staying up-to-date on your county’s health code, it’s important to understand every part of your restaurant and kitchen, especially your grease interceptor or grease trap requirements.
Your Requirements Depend on Your State & County
While usually there are some laws outlining the management of wastewater from commercial property, how this is regulated and enforced is generally done at the county level. Many laws and requirements are being put into effect in recent years as city centers struggle with the buildup of FOGS (Fat, Oil, Grease, and Solids) clogging pipes and treatment plants, forms fatbergs, and strains city-restaurant relations as the city spends more manpower clearing blockages and treatment stations from restaurant discharge.
Grease Trap Capacity and Flow
As mentioned above, the requirements for your local county might differ from the next. We’ll look at the city of Newton, Massachusetts as a rough guide, which requires that great traps have a retention capacity of at least two pounds of FOGS during each gallon-per-minute of water flow. When it comes to figuring out the proper sizing for your grease trap or interceptor, it’s important to factor in not just the amount of water passing through your drains, but also the amount of grease your restaurant produces so your grease trap can actually hold all of the accumulated grease between pump outs.
Proper Fixtures and Placement
While grease interceptors tend to be installed beneath and behind restaurants, grease traps tend to be installed directly in the kitchen or plumbing closets. As such, it’s important that they are properly spaced for both maintenance and that their fixtures are installed and clear of obstructions. Some general rules:
- Flow Control Value: T-shaped fitting for controlling flow of water into the trap. Should be placed between last wastewater connection and the trap.
- Flow Control Air Intake: A vital part of the flow control valve, make sure the air intake is clear of obstructions to allow proper pressure.
- Grease Trap Clearance: Make sure the grease trap is accessible for cleaning and inspection.
Proper Grease Trap Maintenance
Beyond the presence and proper installation of a grease trap for your inspections the critical part of making sure they are properly maintained and serviced. A neglected grease trap not only endangers the health of your kitchen, but it also means your grease trap can no longer do its job. Make sure to set up a service schedule with a local food grease service company, and be educated about grease trap maintenance as well as troubleshooting common grease trap problems that can cause trouble.
Get a consultation on your grease trap or interceptor before a restaurant inspection occurs. Food Grease Trappers is a complete food grease and WVO removal company. Contact us to get help with cleaning and maintain a current trap or interceptor, or getting a new one sized for your restaurant.
