Commercial grease trap leaking

Whenever someone gets into a business venture, the first thing you learn is about handling money and getting the most out of it. Say if you got into the food industry for example. You want to make sure that all of your equipment is in proper working order. If it isn’t, then you obviously have to get it fixed or replaced. You want to make sure that your money is well spent. If a  commercial company purchases a defective product, then this could cost millions of dollars if the damages are too huge to correct. In the food industry, it is a primary goal to buy equipments that are heavy-duty and could last for a very long time. Ovens, stoves, work stations, sinks, freezers, and mixers are all much bigger so that big batches of food could be made in a short period of time. The equipment should be efficient enough to meet the frequency of use every single day. If any one of these contraptions or fixtures prove to be mediocre or even poor in durability, the commercial kitchen will have a hard time performing tasks until another one is bought to replace the defective one. How would you handle a problem such as commercial grease trap that is leaking?

Durability and effectiveness does not only concern the items that are used in preparing food. Even the components that are hidden should be strong enough to withstand the tortures of the commercial kitchen. The grease trap is a required installation in a commercial kitchen. It is a means to filter the amount of FOG that comes from the kitchen drains and sinks. The owners of the commercial kitchens should make sure that their traps have legal permits and that regular maintenance will be given. These are what the grease ordinance requires all active commercial kitchens in the United States. The FOG (fats, oils, grease) crisis is getting worse and if commercial kitchens will not do their part, incidences of FOG overflow will increase, harming the environment even more.

Commercial grease trap leaking could be easily prevented if the one who purchased the grease trap saw to it that the product has no defects. There are times when the purchase is made online or through phone and the product doesn’t go through meticulous screening anymore. Some purchasers are just too trusting that they don’t inspect the product anymore when delivered to them. An example is the grease trap. Commercial kitchen managers or owners should inspect the trap one more time upon delivery to make sure that the product is not damaged in any way. Commercial grease trap leaking takes place when the trap gets damaged during installation or it the trap already has some perforations unnoticed by the factory inspector or the delivery personnel.

Leaking from the grease trap is an uncontrollable crisis if the perforated or damaged grease trap is already installed and used. FOG and solid wastes could easily mix with the wastewater without even getting filled up. The leaking of the FOG and solid wastes will never be detected until a lawsuit is filed or a fine should be paid. The staff that inspects the trap will have no idea what’s going on because all they see is an almost unused grease trap that rarely gets filled. The grease trap should be immediately repaired or replaced if there is commercial grease trap leaking. This will relieve the untreated wastewater of the FOG that blocks the pipe lines. This will also put a stop to the effluent backups that affect the commercial kitchen and the surrounding areas.

Once the defective grease trap is replaced, bacteria should be used to start the maintenance once more. Bacteria will efficiently eliminate the FOG and the solid wastes that get collected in the grease trap. The grease trap odors will also become non-existent once the bacteria has finished consuming These bacterial helpers have no chemical discharges to pollute the environment.

Commercial kitchen owners can prevent commercial grease trap leaking by regular inspections and maintenance done on the grease trap from day one. When this kind of care is maintained, then FOG overflow will be effectively controlled.