Cleaning a grease trap involves vacuuming the solid fats, oils and greases from the top and bottom of the trap. Water is also suctioned from the trap so the grease can be scraped from the sides and baffles. The trap is then cleaned with pressurized water.
Grease traps are a requirement for commercial kitchen to keep fats, oils and greases from entering the sewer. The grease trap may be either inside or outside the building. It slows and cools water flowing out of the restaurant so the grease hardens. The chunks stay in the grease trap, while the remaining water continues flowing into the sewer system.
The frequency of grease trap cleaning depends on local regulations and how quickly waste accumulates in the trap. Large restaurants may need to clean the grease trap weekly or monthly, while smaller establishments may go longer. Regular cleaning prevents build-up of the fats, oils and grease to reduce the chance of it moving into the sewer. Cleaning also prevents odors, water back-ups and blocked drainage lines.
Restaurant staff can usually manage cleaning small grease traps, but larger jobs may require a professional service. Companies specializing in grease trap cleaning have the necessary equipment to quickly clean and remove the grease left behind.