Grease Traps: Service and Maintenance Tips Every Food Service Manager Needs to Know


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If you are food service manager then grease is not likely to be your favorite subject but it is certainly an issue that needs regular attention if you are going to avoid some potential problems in your restaurant.

The challenge of grease

Running an efficient restaurant is a series of challenges and one of those is making sure that every aspect of the kitchen facilities are always in good working order and that staff are working in safe and healthy environment.

A major challenge facing all restaurant owners is the problem of dealing with excess amounts of grease that are present in commercial kitchens. A large number of foods contain an element of grease in them, certainly meats like bacon for example, and a good number of other foods are also cooked in it.

Whilst most kitchens do make an attempt to reduce the amount of grease that finds its way down the sink, with the sheer volume involved and the fact that grease will also be on the pots and pans and utensils, a fair amount is still almost certain to find its way into the drains.

Why grease is a problem

Grease tends to harden very quickly once it has become exposed to air and to cold water. This is why it can be so detrimental to a grease trap that you have installed in the kitchen.

The problem is that grease is so easy to pour down a drain in its liquid form, but rather than being washed away it is more likely to sit in the trap and solidify, turning into a pale colored paste that can very quickly clog up the pipework and eventually blocking the drain completely.

Grease trap maintenance

In order to reduce the risk of blockages and minimize the chances of a potential health hazard caused by a backup, it is a good investment to install a good quality grease trap which you can get from a company like Green Turtle Technologies.

A hydro-mechanical grease trap is specifically designed to replace an ageing and inefficient metal grease trap that you find in a lot of older kitchens and it will help to ensure that any odors are kept away from the food preparation areas.

Regular cleaning

The key to an efficient grease trap is regular cleaning and it makes sense to have a contract with a service company who can come and maintain the equipment and remove the grease on a regular basis.

General state law requires a commercial operation such as a restaurant to clean the grease trip at least every 90 days or more, depending on the size of the kitchen. The oil residue is disposed of in an environmentally friendly way and the trap is disinfected with an antibacterial solution.

As a food service manager it is not only your responsibility to keep customers happy and make sure that the kitchen operation runs smoothly, it will also often require you to ensure that the kitchen equipment and hygiene is up to scratch.

A regular service of your grease trap will help you to achieve these goals.

Alan Rosinski has a passion for machines and their maintenance. He enjoys writing about their use and care to help business owners make the most of them.



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