Restaurants Grease Trap
Restaurants Grease Trap
Sustainability into the Structural Assessment of a Restaurant
Grease traps are essential plumbing devices in restaurants, designed to intercept fats, oils, and grease (FOGs) before they enter the wastewater system. Regular inspections and maintenance of grease traps are not only required by municipal codes but are also critical for preventing costly plumbing backups, protecting the environment, and maintaining a restaurant’s reputation.
During a grease trap inspection, several key criteria are evaluated to ensure the trap is functioning properly and complies with local regulations:
- Capacity and Sizing: The grease trap must be appropriately sized for the restaurant’s volume and water flow. An undersized or oversized trap can lead to inefficiency or frequent maintenance needs.
- Percent Filled: Inspections focus on how much of the trap is filled with grease. If more than 25% of the trap’s volume is grease, it is considered in poor condition and requires immediate cleaning. A trap filled 25–50% is fair and should be monitored, while less than 25% is good.
- Physical Condition: Inspectors check for cracks, leaks, rust, and the integrity of baffles, gaskets, and lids. The trap must be watertight and securely sealed.
- Flow Control and Piping: Proper flow-control valves and air intakes are checked to ensure water enters and exits the trap at the correct rate. Inspectors also verify that only approved fixtures are connected to the trap and that garbage disposals are not improperly routed.
- Maintenance Records: Restaurants must keep detailed logs of cleaning and maintenance. Inspectors review these records to confirm compliance with required cleaning schedules.
WBTreece Consultants Related Videos:
Visit WBTC Official Websites: