Commercial kitchen grease removal is something that should not be taken lightly. Fast food is one of the largest industries in the world. Everyone needs to eat and have a constant source of nutrients available. There are various sources of food establishments all over the United States. Americans tend to have a passion for food and eating. They are constantly in search for new flavors and new dishes. When they taste something they like, they just can’t get enough of it. There are many restaurants, diners, cafes, and food stops all over the country. All of these establishes have commercial kitchens and grease removal.
Commercial kitchens are very different from the home kitchen that everybody grew up with. The equipments used here are heavy duty and are meant for massive food production. The stoves are much bigger; the work surfaces are much wider; the food containers are much larger; and the food being prepared are more than what an average kitchen could possibly make. Commercial kitchens must be able to cater to everyone who enters the food establishment. The downside is that there is also more FOG (fats, oils, grease) produced. The high level of FOG in commercial kitchens is a very significant contributor to the FOG crisis in the United States.
All commercial kitchens are included in the grease ordinance created to resolve the FOG crisis. Owners of these commercial kitchens are mandated to have grease interceptors or grease traps installed in their premises. If the kitchen is small, then an indoor grease trap can be installed. If the kitchen is a large one, then the grease trap should be built and installed outside, underground. These grease traps should be regularly inspected and maintained. These practices should be done vigilantly so that there will be no FOG overflows. When a FOG overflow occurs, the FOG spills into the untreated effluent and solidifies when it reaches the sewer lines. The hardened FOG sticks to the inner wall of the pipes. The FOG obstruction will eventually prevent the effluent from reaching the wastewater treatment facility. It backs up into the commercial kitchen and the surrounding environment.
Commercial kitchen grease removal is a vital practice to do on a regular basis if a smooth running facility is to be maintained. Those who manage and work in the kitchen should be the ones to make sure that the grease and solid waste materials are properly disposed of. One way is to manually scrape the grease off the dishes or equipment and place them in a container that can be sealed and thrown with the regular trash. The drains in the sinks should also be fitted with filters, strainers, or meshes that are fine enough to catch very minute particles of grease and food. This prevents the FOG from entering the grease trap. As a result, the FOG level in the trap is kept at a low minimum. With regular strict segregation of FOG, there will be no more incidences of FOG overflow anymore. If there are no FOG overflows, there will be no more fines or lawsuits. There will be no contaminations as well.
Another method of commercial grease removal is to use bacteria based cleaners. Bacteria are primitive microorganisms that are naturally voracious eaters. They consume anything they could survive and reproduce. With the inherent goal to eat all the time, they are perfect weapons against the FOG crisis. Chemicals and enzymes are strong substances that may seem to melt away the FOG in the grease trap. But what really happens is that they just emulsify the FOG, making it mix with the wastewater as it flows through the sewer lines. When the FOG solidifies and sticks to the walls of the pipes, obstruction of the untreated effluent happens. It backs up into the commercial kitchen and surrounding areas of the establishment.
Bacteria are the most ideal helpers in commercial kitchen grease removal. They eliminate the FOG and foul odors as well. It’s a smart investment if bacteria based cleaners are utilized.