As commercial kitchens handle a wide range of foods and ingredients, it is critical that they have effective management systems in place. This is especially the case with regards to grease management. Oil, fat, food, and grease can cause sewer blockages and blocked drains by hardening in the pipes, which is why a careful strategy is required.
It is critical that you are aware of this and that you put a grease management program into place. Moreover, if you end up experiencing a clogged sewage drain, it could be a real nightmare for your business. It would cost an awful lot of money to repair this, and it is likely you would need to close your company for a period of time.
It is your business’s responsibility to ensure that you have measures in place to counteract the likes of oil waste, grease, fat, and food debris from going down your sink.
There are a whole host of possible problems that can end up in blockages because of waste accumulate. For instance, whenever cutlery is washed, little debris particles are created, and this can accumulate in the wastewater. The waste oil will solidify in the drains with the debris.
Some employees also pour oil down the sink, which can cause huge problems! Oil and grease should never go down the sink.
Excess oil should always be stored in bottles or a similar container. You can then use a recycling service. Click here to learn more about doing that.
Get a Grease Trap Installed
A grease trap is an important way of ensuring grease does not get into your pipework system. A lot of business owners know this but they are not sure regarding how a grease interceptor actually works. We will explain more below.
When you have a grease trap installed, wastewater is going to enter the traps from your dishwashers and sinks. Acting as a reservoir, the grease interceptor tank holds the wastewater that enters into the trap and the food solid. When the wastewater begins the cooling process, the solids of the food will settle and the fat, oil, and grease will get hard.
Because grease, oil, and fat are all lighter than water, it is going to float to the top of the grease trap. As a consequence, the wastewater must come out of the bottom of the grease interceptor, into the drain system. The oils, grease, fats, and solids will stay in the tank.
While the tank fills up per day, you must empty it and ensure it is cleaned on a frequent basis too.
Of course, just because these solutions will prevent grease from entering the system does not mean that oils and fats should be chucked down the sink all of the time. This product is simply designed to stop any little extra bits of oil from going down the sink.
So there you have it: everything you need to know about grease management at your restaurant and how vital this is.
