Food Grease Trappers

Toll Free: (800) 850-9560
Update your Client Information

TOTAL GREASE SOLUTIONS

Origins: The One-Quarter Rule for Grease Traps

by

Graph of the 25% rule for grease traps.

A handy graph.

We’ve seen full grease traps, usually after they start to backflow into kitchens and parking lots. These grease traps and interceptors haven’t seen maintenance or pumping for months when we’re called in for an emergency consultation. Once we are done, we try and get these clients on a regular schedule, depending on how much FOGS (Fats, Oils, Grease, and Solids) they produce, their best practices, and what capacity they have. Read more about that in our blog, How Often Should My Grease Trap Be Cleaned? for some rules of thumb. [Read more…]

Grease Trap 101: Grease Hauling Permits

by

Grease Hauling Permits, Food Grease Trappers, Lowell, MA

Sample of our Grease Trap vehicles, from box trucks for installation to large tanker trucks (middle) to smaller servicing trucks (right).

Today, proper grease trap maintenance is an important management line item. It is imperative that traps be serviced when necessary to help prevent Fats Oils Grease and Solids (FOGS) from exiting the trap and accumulating in the waste water piping system. This task is best handled by a grease trap service vendor: not only do we have the skills and experience, we also are doing it legally. With rare exception, every Massachusetts town and city requires that grease trap vendors be licensed or permitted in order to offer service within the community, with permits required for moving that waste through the city. [Read more…]

Grease Trap 101: Grease Trap Maintenance

by

Grease Trap Maintenance, Food Grease Trappers, Lowell, MA

This trap was WAY overdue for service. The generally accepted rule is that a trap must be emptied when the grease level reaches 1/4 of the traps depth. This trap was 100% grease, which renders it useless allowing all grease, fats and oils to escape into the facility pipes as well as the sewer system or municipality system.

Over the last few years, every community has updated their Fats Oils Grease and Solids (or FOGS) policies as they relate to Food Service Facilities. The State Plumbing Code has always required a grease trap be attached to all three bay pot and pan sinks, but many Municipalities now require them on all food service fixtures as well as dishwashers OR that restaurants must have an exterior 1500-gallon grease interceptor to accept all kitchen waste.  Surprisingly, the State Plumbing Code doesn’t mention anything about regular Grease Trap maintenance! It’s amazing the number of foodservice folks who assume the grease trap magically dissolves the collected FOGS and there is no need to ever open it! [Read more…]

Flow vs Grease: Grease Interceptor Sizing

by

Grease interceptors take in the flow of water from the parts of your restaurant that produces grease, and filters it out, before the waste water passes into the city’s drains. Since a large flow of water – such as ones from many kitchen and production sinks that could potentially be turned on all at once – could compromise a smaller grease trap, the largest factor on the right size for a restaurant’s interceptor is the volume flowing through it, and not the actual contents of flow. While this works (the flow will never overwhelm the unit when clean), depending on the amount of grease the restaurant produces that makes it into the interceptor can become overfull with grease, which also compromises the trap and requires additional cleaning. [Read more…]

Contact Us

Service Area

Find out the area we services at Food Grease Trappers

Sign Up for Future Mailings

If you're interested in receiving mailings from us, please sign up below. We do our best not to send out many mailings, but you can opt out at any time if you choose.

Customer Reviews

Loading Quotes...
Read all of our customer reviews »