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…]
