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School grease trap enzymes

School grease trap enzymes and bacteria. What do they do and how can they help us? What happens to a hamburger when it’s eaten? What is its fate when someone finishes it? Well, scientifically speaking, the hamburger ultimately becomes part of the body. The same goes with any type of food ingested. But how does this happen?

The process of digestion takes over the entire process of eating. This systematic breakdown of food starts with the mouth. In chewing, enzymes in the mouth break down the carbohydrates (like starch and sugar) before they get to the stomach. Then through peristaltic movement, the chewed or masticated food goes to the stomach, where the fats and proteins are broken down. Food stays in the stomach until the carbohydrates, fats, and proteins are all digested and become chime. Then, the chime is release into the small intestines where the digested food is absorbed into the blood and distributed to the entire body. The undigested food, however, goes to the large intestines. Bacteria break down the undigested food and help in the formation of fecal matter. This becomes the solid wastes that the body produces.

Enzymes play a vital role in the process of digestion. They are known as the catalysts that make the breakdown of macronutrients (fats, carbohydrates, proteins) into much simpler forms (fatty acids, simple sugars, and amino acids) so that the body could make use of them. The cells of the body do not allow macronutrients in. They have to be made into simpler ones so they can enter the cell and be used for energy.
The concept of enzymes is explained in school. But what students don’t know is that these enzymes can also be used for the school grease trap. School grease trap enzymes are still being used because many administrators believe that these substances actually help the grease trap’s performance in keeping the wastewater safe from FOG (fats, oils, grease) What they don’t know is that school grease trap enzymes contribute a lot in the FOG crisis by emulsifying it and allowing it to mix easily with the untreated effluent. Once the FOG enters the sewer lines with the effluent, it cools down and sticks to the inner pipe walls. The FOG hardens enough to block the flow of the effluent towards the wastewater treatment facility. Effluent then backs up into the school premises and the surrounding environment.

School cafeterias are the main sources of FOG in academic institutions. They have the responsibility of providing healthy meals to the students and employees of the school. More students and employees yield more FOG. This is why the US government has mandates school administrators to install grease traps in their areas. The traps should be issued with legal permits and should be maintained regularly.

In the process of maintaining and treating the grease trap, school grease trap enzymes should not be used anymore. Instead, bacteria should be the additive utilized. Bacteria are organic, all-natural organisms that voraciously eat the FOG and the solid wastes that have accumulated in the grease trap. They leave nothing behind but an odorless, spotless grease trap. When bacteria are regularly introduced into the grease trap, the FOG levels will always be at a very minimal amount. The school doesn’t have to worry about lawsuits and fines anymore.

Bioremediation is the process that uses friendly bacteria in converting the FOG and solid wastes into less harmful substances. Bioaugmentation is the controversial process that uses a specific strain of bacteria in eliminating FOG and other contaminants in the grease trap. It will be a very practical investment for the school administration to have bacteria as the only additive for the grease trap. School grease trap enzymes, like chemicals, should not be used anymore. Continuing to use enzymes will only bring forth an unhealthy social environment.

Bacteria are the only additives recommended by the experts because they rid the grease trap of foul odors, they are gently to the physical components of the grease trap, and they do not harm the environment.

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