Commercial Kitchens produce large volumes of FOGs (fats, oils, and grease.) Grease Traps trap FOGs before they can flow into our municipal water systems. When FOGs flow into our water systems they clog pipes, and sewers, and create smelly, obstructive messes. The result is health code violations, fines, and damage to businesses.
We clean grease traps both inside and in-ground. Our grease trap experts can spot malfunctioning traps and potential trap issues, allowing us to document them in our manifests and notify business owners. We’ll either repair them on the spot or schedule the required service.
Our experts clean traps to prevent and eliminate odors and keep your kitchen safe and clean.
We provide manifests for all grease trap service performed ensuring that our clients are always in compliance with local, state, and municipal ordinances.
We can help prepare you for inspections by checking for the things inspectors will look for and ensuring you have all of the documentation an inspector requires.
No, putting trap waste into UCO bins makes the UCO virtually unrecyclable or at least extremely expensive to recycle.
Floods can cause enormous damage to restaurants. The clean-up process needs to be more than ensuring the kitchen functions and the dining room is habitable. The kitchen may function but if the grease trap doesn’t, restaurant operations may come to a quick halt.
It is possible the grease trap looks full but is not. A trap is considered full under the 25% rule if the depth of the sludge on the bottom and the grease on the top measure over 25% of the depth of the trap. A trap should always have an amount of water in it to keep it from drying out and producing foul odors.
A grease trap is simply a device that traps grease from wastewater as it flows through the pipes and out of your kitchen into the local septic and sewer systems. Sewer systems transport wastewater to treatment plants. They are not designed to handle FOGs (Fats, Oil, and Grease). So grease traps separate wastewater from grease so wastewater can flow and grease can be trapped and removed for proper disposal.
FOGs congeal and harden at lower temperatures (40-50F). FOGs entering a sewer system can clog, damage, and back up a system causing damage to restaurants, homes, and businesses. In extreme cases, fatbergs are an extremely costly and damaging result. Grease traps are designed to prevent oil and grease from entering municipal waterways.
Indoor grease traps and in-ground grease traps perform the same function, separating FOGs from wastewater and working on the same principles. A grease trap typically handles a flow of up to 50 gallons per minute while an in-ground grease trap handles flows of more than 50 gallons per minute. In-ground grease traps range in size from 300 to 3000 gallons.
Grease traps separate solids and grease from kitchen wastewater. Because grease and oils are less dense than water, the grease rises to the top of a grease trap and the solids settle on the bottom. Grease traps work on two principles:
The wastewater settles in between those two layers and moves out of the trap via an outlet pipe to the sewer system. The grease and solids remain in the tank, which is why it will occasionally need to be cleaned out. Solids and grease naturally separate from water over time as it cools. Since grease traps slow down the flow of the warm water from your kitchen, the water and grease starts to cool, and then separate into three layers. The exit pipe is strategically placed so only the wastewater continues flowing through into the sewer.
Restaurants and food service establishments must have grease traps according to municipal codes (health department, building departments, etc). The municipality must interpret the EPA regulations and enact its own codes. Without a grease trap, over time, oil, grease, and food solids will solidify in pipes causing backups into kitchens, homes, and buildings. This can create a huge, dangerous mess that can result in fines from municipalities or a shutdown of a restaurant. The cleanup costs can be enormous. Cities across the country are undertaking educational programs to teach homeowners the dangers of obstructing their sewer systems with grease and wipes. They are providing locations for homeowners to dispose of grease responsibly.
The LA Sanitation (LSAN) is responsible for maintaining the city’s sewer system and clearing blockages. Blockages can cause sewer overflows with negative impacts on people, animals, fish, birds, and the environment.
To prevent sewage overflows into the environment, LASAN has developed a comprehensive program to reduce the discharge of FOGs. This program includes:
The FOG Control Program requirements are specified in the Los Angeles Municipal Code Section 64.30 and the Board of Public Works’ Rules and Regulations Governing Disposal of Industrial Wastewater into Publicly Owned Treatment Works of the City.
Another ramification of not having a grease trap or using a malfunctioning trap is that grease contains contaminated foodstuffs, which creates the ideal environment for dangerous bacteria to grow and thrive. Not only will that make your grease trap unsanitary, but it’ll make the grease trap smell and could even attract rodents to your restaurant. If the FOGs reach waterways or leach out into the environment they can do great harm to aquatic creatures and wildlife.
The three types of grease traps are:
The manual system is the most commonly used because of its low initial cost and the availability of numerous sizes, making it easy to install in tight places such as under a sink. These units use heat and gravity to separate grease from wastewater. The system slows and cools the FOGs and wastewater and the baffles trap the FOGs keeping them inside the trap. The FOGs rise to the top, the solids fall to the bottom and the wastewater stays in between. Smaller restaurants will typically have a manual grease trap. This type of trap requires frequent pumping.
The gravity-based grease trap is typically a large in-ground system that works on the same principles as the manual system. However, the gravity-based system can handle a much higher volume of wastewater and grease than a manual system. You’ll need to make sure you build a relationship with a local grease trap pumper with a pumper truck and the expertise to do the work regularly. These systems are efficient, removing up to 90% of the FOGs from wastewater.
The automatic grease trap uses both mechanical and electrical components. An electro-mechanical device skims off the FOGs automatically and places them in a bin for easy disposal. The initial cost is higher than a manual system but the operating costs are much lower over time. The initial cost can be 5 times higher than a manual system. However the automatic systems require much less frequent pumping. They do come in a variety of sizes.
These types of traps come in a variety of forms and employ other names such as hydromechanical grease traps, gravity grease traps, and automated grease removal units.
Operating without a grease trap is a violation of regulations in almost all cities and municipalities. If you don’t have a grease trap, every bit of cooking oil you use and the grease from what you cook will end up in the pipes. If you’re not using a deep fryer, maybe it doesn’t seem like a lot of grease, but it will add up over time and cause major problems. Plus, the penalties can be significant, starting with fines and up to and including business shutdowns.
To do this right you will need expert help. You can buy a trap from some licensed plumbers, or specialized manufacturers, or home stores like Home Depot. But then you have to hire someone to install it. You will want to get expert help before purchasing your trap. You will also want to consult local regulatory authorities to determine if they have a rule or preference for the type of trap you need to install. Many authorities now prefer the outdoor in-ground trap or an electro-mechanical trap for the higher efficiency in removing FOGs which can mean 90-100% removal of grease.
Many cities estimate that kitchen oils, grease, and wet wipes in the sewer system cause more than 70% of sewer backups. San Diego has experienced critical problems of clogged pipes and sewer overflows and is working vigorously to fix the problem.
According to California regulations, the size of a grease trap is determined by the California Plumbing Code, with the minimum size being 750 gallons and a maximum of 1500 gallons for restaurants, unless otherwise authorized by the local Environmental Protection Department. The sizing is based on the number of fixtures connected and their drainage capacity. The goal is to be able to handle the maximum flow possible from the kitchen.
Here are a few key points from the California Plumbing Code:
Consult the Plumbing Code: Refer to the current California Plumbing Code (Table 1014.3) for specific sizing calculations based on fixture type and flow rate.
Local regulations: Always check with your local Environmental Protection Department for any specific requirements or variations in sizing.
Factors influencing grease trap size:
The first consideration is how much oil you expect to go through. How many fryers will you have? Are you primarily a fry shop putting out huge quantities of chicken, fish, or fries or are there only a couple of menu items that require deep-fat frying? If you’ve got 6 to 10 fryers in use at all times you may want to opt for a larger gravity-based system. If you are an occasional fryer you can probably be fine with a manual indoor grease trap. And if you have the funds, definitely consider the hydromechanical trap for lower operating costs.
Of course you also have to consider space and location. Indoors? Outdoors? How much space do I have?
What is the short answer for choosing a grease trap? You need to consult an experienced professional, and review your local codes and the California plumbing code. He will help you choose the correct type of trap and the appropriate size.
Large in-ground traps can run $5000 to $15000, not including shipping and installation cost. The installation cost may be greater than the cost of the interceptor. Smaller indoor grease traps can run a few hundred dollars but the installation cost will probably exceed the cost of the trap.
If you don’t maintain your grease trap you not only risk foul odors filling your restaurant and driving potential customers away, but failing a grease trap inspection can cost you hefty fines and could even shutter your restaurant. Read more about grease trap laws and regulations here and more about how to maintain your grease trap here.
Over time your inlet and outlet pipes may become clogged which could lead to an overflow or backup into your kitchen. An outdoor grease trap that backs up may result in a sewer system backup. A grease trap cleaner must rod out the intake/outtake pipes regularly to prevent buildup of solids and grease. Either outcome is expensive, unpleasant and can lead to fines and cleanup costs.
There are two accepted methods for professionals to empty and clean a grease trap. There is the pump and return where all contents of the trap are vacuumed out but the wastewater, minus FOGs and solids, is returned to the trap. The other, more frequently used method is the dry pump where all contents are removed and the trap is left dry. This can produce some unpleasant odors but they disappear quickly or freshwater can be run into the trap.
If you don’t maintain your grease trap you not only risk foul odors filling your restaurant and driving potential customers away, but failing a grease trap inspection can cost you hefty fines and could even shutter your restaurant. Read more about grease trap laws and regulations in Los Angeles here and more about how to maintain your grease trap here.
It’s best to build a relationship with a grease trap cleaning company, especially if that company also collects your used cooking oil. Phoenix Pumping cleans and maintains grease traps and has done so for more than a decade. Our highly trained technicians will be able to safely and effectively clean your grease trap, provide proper documentation for inspections, and catch any signs of a problem early.
The accurate answer is you should clean your grease trap to keep it in compliance with the 25% rule.
The 25% rule for grease traps in California states that grease traps should be pumped when the combined thickness of the floating grease (FOG) and settled solids layers reaches 25% or more of the total liquid depth of the trap.
The height of the trap is measured along with the height of the solids, the height of the water and the height of the grease on the top.
For example if the height of the trap is 30”, the grease on top is 3” and the sludge at the bottom is 2” then the calculation is:
(3”+2”)/30”=16% which is less than the max of 25%
A measuring stick, called a sludge judge, is often used for these measurements.
The frequency at which a grease trap needs to be pumped depends on several factors, including the type of food being prepared, the cooking and cleaning methods, and the size of the trap. Most grease traps should be cleaned every 1–3 months, but some may need to be pumped out more frequently.
First, you want someone who is licensed for grease trap cleaning in your jurisdiction whether that is county, city, or state. Ask to see their license and check it. Secondly, you want a company with experience, of at least ten years. Thirdly, you want to check customer referrals and see what their clients have to say. You are hiring a partner. You want to be sure.
Most cities have regular grease trap inspections. California requires each food service establishment to hire a licensed inspector who will then, after the trap is evacuated, visually inspect and photograph intakes, outtakes, floor, walls, baffles, and other internal parts. The licensed inspector shall provide a written report with photographs as to the functioning and condition of the grease trap.
All defects must be corrected within 90 days and a follow-up inspection will be scheduled. Phoenix Pumping can help prepare you for such an inspection by conducting their own inspections at each trap cleaning. They will notify you of any deficiencies they find so they can be corrected before the inspector from the Sewer and Water Board conducts his inspection.
The most important thing for a restaurant owner to do is to ask for a report from Phoenix Pumping as to the performance and condition of the grease trap and to make sure that they have all of the manifests for maintenance and prior inspections on file and onsite.
A grease trap inspection in Los Angeles, or any other location, is a thorough examination of a grease trap to ensure it works properly and meets local regulations. The inspector will check for:
The frequency of grease trap inspections depends on the size of the trap and the amount of grease being produced, but most experts recommend having it inspected at least once every three months.
LA Sanitation (LSAN) is responsible for creating and enforcing grease trap regulations in Los Angeles.
FEWD (Food Establishment Wastewater Discharge) is responsible for the permitting and compliance monitoring of food service establishments to control the discharge of grease into the wastewater collection system per the City of San Diego Municipal Code Division 7 and the 2010 California Plumbing Code section 1014.0.
Orange County Sanitation District controls the grease traps and wastewater discharge in Orange County.
The City of Riverside Public Works manages FOG control programs and grease trap regulations in Riverside.
These are typical recordkeeping requirements for restaurant owners in Southern California. Failure to comply can result in fines and other penalties.
The FSE(food service establishment) and the property owner shall be required to maintain on the FSE premises copies of all documentation required in this chapter for no less than three (3) years. The FSE and the property owner shall, upon request, make the documentation readily available for inspection at any time to the director, any inspector and/or enforcement officer, and the public. Required documentation shall include:
(A) A record or logbook of grease interceptor and/or grease control device cleaning and maintenance practices and activities;
(B) A record or logbook of kitchen BMPs being implemented, including employee training;
(C) Copies of waste hauling records and manifests for grease interceptor contents and waste oil disposal and recycling;
(D) Records of solids accumulation in the grease interceptor to determine compliance with the twenty-five percent (25%) rule;
(E) Records of all sampling data;
(F) Records of any spills and/or cleaning of the sewer lateral or public sewer;
(G) Any other information necessary to ensure compliance with this chapter. (Ord. 1646, 5-8-2012)
In California, best management practices for grease traps (pg 61) include: regular cleaning and maintenance of grease traps, proper disposal of cooking oil and grease into designated containers, scraping food scraps from dishes before washing, dry-wiping cookware before cleaning, using screens on drains, and keeping detailed records of cleaning activities; all aimed at minimizing the amount of Fats, Oils, and Grease (FOG) entering the sewer system.
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