Grease Trap Cleaning Pittsburgh? The 25 Correct Answer

Municipalities require commercial kitchens to place a grease trap on their premises.

Fats, oils, greases and solids (FOGS) are created during cooking and some end up down the kitchen drain.

The grease trap prevents the FOGS from clogging the city sewage system.

Restaurants, delicatessens and other food establishments can be subject to hefty fines when poor grease trap cleaning results in clogging of municipal sewers.

How does a grease separator work?

A grease trap is just that – a grease trap. When remaining FOGS are emptied into the commercial kitchen sink, the grease trap allows the water to sink to the floor and drain into the city water supply. The floating grease stays on top where it can be accessed and removed. For a more detailed explanation of how the grease separator works, click here.

Why are grease separators mandatory?

Environmental regulations dictate that food processing facilities must have a grease trap installed to prevent grease from backing up or overflowing the sewer system. Local regulations also dictate how often grease traps should be cleaned and maintained. Cities must approve the grease trap design and its minimum size (which can range from 250 to 2500 gallons).

How often should grease traps be cleaned?

The frequency of cleaning grease traps in restaurants depends on how often the kitchen produces FOGS. On average, cleaning should be done every one to three months. Restaurants, cafeterias and other commercial kitchens should establish a regular maintenance schedule to avoid missing critical cleanings.

What is the one quarter cleaning rule?

The Rule of Quarters is an internationally recognized standard for cleaning and maintaining grease traps. When the grease trap is 25 percent full of FOGS, the quarter full trap must be cleaned immediately. A grease trap that is more than a quarter full is no longer effective. At this point, greases begin to enter the city’s sewage system, causing clogs in the sewers.

Why does the grease trap fill up within 30 days?

The amount of grease in your restaurant or canteen affects how quickly the grease trap fills or reaches the quarter level. If the grease trap fills up within a month, consider resizing the grease trap.

A properly sized grease trap depends on the type of food facility, its water usage, and the amount of FOGS. City regulations often dictate trap size.

Do all commercial kitchens require the same cleaning frequency?

Depending on the type of food processing operation, fat production varies significantly – which also affects the regularity of cleaning. A deli, coffee house, and sandwich shop produces significantly less fat than a steakhouse, family restaurant, or grocery store with a deep fryer.

What tips can employees use to reduce FOGS and cleanups?

Grease trap cleaning may be required less frequently if minimal FOGS enter the grease trap.

Scrape all food debris off of plates, utensils, pots and pans before putting them in the sink to wash. Be sure to throw the food waste in a compost bin.

Plan for oil spills, especially near frying/cooking stations or where the fryer is located. Do not allow oil splashes and splatters down the drain.

Be mindful of what food is thrown in the sink garbage disposal. While it’s tempting to assume that efficient disposal will conveniently dispose of waste, oils are emulsified; and FOGS solidify, destroying the effectiveness of the grease trap.

What are grease trap maintenance best practices?

Like any working piece of equipment, grease traps should be inspected regularly for wear or damage. Use sink drain covers to prevent food debris from entering the drain. Do not dump grease down the sink, as the grease will solidify as it flows down the drain and causes clogs. Kitchen staff should be educated on best practices in dealing with food waste and cooking fat.

Who cleans grease traps?

Cleaning grease traps involves record keeping, proper disposal, and cleaning techniques that should comply with local codes. If regulations are not followed, high fines are imposed. Professional services are available to clean commercial kitchen grease traps in compliance with local laws.

Service providers differ in the pumping methods they use. Gray water is the water that is left after fats have been removed. The two processes differ in how the technicians handle the greywater:

Dry pumping involves removing all of the contents inside the grease trap, including the solid FOGS and gray water. The trap will remain dry and may begin to emit foul odors until refilled with water.

Pump and Return is an alternative and preferred method; However, since this technology requires special vehicles, not all service providers offer it. During the pump-over and return cleaning, the FOGS are excavated and the remaining gray water remains in the trap.

When your restaurant requires the best grease trap service, Mahoney Environmental is available to meet your unique needs. Whether your grease trap is indoors or outdoors, Mahoney’s environmental experts will service the trap at convenient times and quickly.

Mahoney Environmental’s comprehensive list of grease trap maintenance services includes trap cleaning and repair; Qualified technicians thoroughly clean both the internal and external elements of the trap to make it work more efficiently and repair broken parts. Roding and jetting services ensure accumulated debris is cleared and removed; Congested areas are tackled with advanced equipment. Each service is accompanied by a detailed test report. History reports are also available for each service visit.

Our professionals are knowledgeable about grease trap cleaning regulations and will maintain your unit while ensuring full compliance with local regulations. We have experience with a wide range of businesses including school canteens, hotels, restaurants of all sizes and hospitals.

Mahoney Environmental has been serving the needs of commercial kitchens for nearly 60 years. Maintain your commercial kitchen environment and keep it at peak performance with Mahoney Environmental’s expert grease trap cleaning services. Our trusted Mahoney Environmental team is available 24 hours a day, 7 days a week to respond to emergency calls.

Related articles:

Complete guide to cleaning grease traps in commercial kitchens

There are a lot of things restaurant owners need to know, and it can all be overwhelming. One question that many owners have in the game after a while is how often the grease trap should be cleaned. It’s easy to overlook, but cleaning the grease trap shouldn’t be neglected. Here’s what you need to know about how often you should clean your grease trap.

What to consider

When and how often you clean the grease trap depends on a number of factors. Before creating a cleaning schedule (we’ll get to that in a moment), you should know the capacity of your trap, how often it will be used, and the seating capacity.

The most important thing to remember is that cleaning your grease trap is required for restaurant/kitchen maintenance. In fact, you could face expensive legal consequences if you neglect to clean it regularly. In addition, a dirty grease trap puts the health of your customers at risk.

Creating a schedule

Most grease traps should be cleaned every 1-3 months depending on usage. To know exactly how often your company needs to take care of the grease traps, follow the “1/4 rule”. Put simply, the grease trap should be cleaned when it has reached a quarter of its capacity. The fats, oils, greases and solids (FOGS) inside the trap can start to smell if left for too long. So draining them 1/4 full will prevent those smells. Also, the more FOGS in the trap, the less effective the trap becomes; You might see clogs in the plumbing or the sink draining slowly if you leave it for too long.

Legal Considerations

Some states, cities, or counties have specific statutes about how often a restaurant must empty grease traps. The exact law depends on location, but a general rule is that traps must be cleaned at least every 90 days. That means you need to clean the grease trap every three months, even if it hasn’t met the ¼ rule.

Be sure to educate yourself about your local health and safety laws and restaurant policies so you don’t unknowingly violate them. Hiring a professional service is a great way to stay up to date when cleaning your grease trap as they know the regulations. Plus, they have the tools and experience to provide an even cleaner trap.

Cleaning a grease trap is no fun task, and as a busy restaurant owner, you have enough to do. Leave the work to the professionals at ASAP Drain Guys & Plumbing. We clean your traps quickly and efficiently so you can focus on your business.

1. What is the Grease Management Program?

Greases, oils and greases are viscous substances that have obstructed the flow in a sewer and are interfering with the proper operation of Easton’s wastewater treatment plant. Blockages in sewer lines result in untreated sewage entering the waters of the Chesapeake Bay and the homes and properties of Easton residents. The Grease Management Program establishes uniform maintenance and monitoring requirements to control the discharge of grease from food service facilities into the city’s processing facilities. The objectives of this program are:

To prevent the introduction of excessive amounts of grease into Easton’s processing facilities

To prevent clogging or blockage of city sewers due to grease build-up leading to overflow of plumbing sewers onto streets, into stormwater systems or waterways, and into residential and commercial buildings resulting in potential liability to the city.

To avoid maintenance and odor problems at sewage pumping stations due to grease build-up.

Implemented a process to reimburse costs for any liability incurred by the city for damage caused by grease blockages that caused sewer overflows.

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2. What should I do as a homeowner?

Local residents can help prevent pipe clogs and sewer overflows by keeping grease out of the sewage system. Sewer backlogs can cause house damage, health hazards, and environmental damage. Drainage pipes clogged with grease are an increasingly common cause of overflows. Read the following points and especially the do’s and don’ts. Where does fat come from? Fats, oils and greases (FOGs) are a natural consequence of cooking and can also occur naturally in many foods. Fat is the common name for animal fats and vegetable oils. It can be found in such articles as:

meat fats

lard

butter and margarine

cooking oil

shortening

leftovers

Bakery products

What are the fat problems?

Grease is often poured down the sink drain because the warm oils are liquid and can be poured. It may not seem harmful, but as the liquid cools, the grease solidifies, causing deposits in the pipes and turning into a hardened mass. The accumulation restricts the flow of sewage and clogs the pipes. The effects can be:

Raw sewage returning to your home

A call for a plumber

A nasty and expensive cleanup at your expense

Raw sewage flows into parks, yards and streets

Possible contact with pathogenic organisms

Increased costs for your wastewater department, which can result in higher wastewater bills for customers

The easiest thing you can do is keep fat out of the duct system in the first place.

Never pour grease down the sink or down the toilet

Do not throw leftover food in the trash can. These devices only break up solid material into smaller pieces and do not prevent grease from going down the drain

Use a strainer in the sink to catch leftover food and other solids

Easton Utilities recommends letting your hot oils, sauces, and gravies cool before scraping them into a plastic bag and then discarding them in your trash can.

What does a channel overflow look like?

Who should I call if I see a channel overflow?

Call us first. We are a 24/7 operation with permanent staff on duty. If you have a backup on your property or are experiencing a spill in your area please give us a call. Our emergency number is 410-822-6110. We will dispatch a team to the problem area to determine the cause of the problem. If there’s a backflow line or a blocked line in our pipes, we’ll fix it and it won’t cost you a penny. If the back pressure or overflow is due to a problem in your pipes, we will let you know.

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3. What should I do as an entrepreneur?

Restaurants, large buildings (e.g. apartment complexes) and other commercial establishments should have grease traps or scavengers to keep grease out of the sewage system. For a grease trap or separator to work properly, it must be:

Engineered (size and manufacture for expected crowd)

Installed (level, vented, etc.)

Well maintained (regularly cleaned and serviced)

Solids should never be placed in grease traps or separators. Routine, often daily, maintenance of grease traps and separators is required to ensure they are properly reducing or preventing clogging.

Be wary of chemicals and additives (including soaps and detergents) that claim to dissolve grease. Some of these additives simply direct the grease up the pipes, where it can clog the drain lines in another area.

Corporations generate the most fat on a daily basis. If you have a business that prepares meals, you should follow the do’s and don’ts AND read “Calculating Grease Trap Size”. Restaurants must have grease traps, separators or grease recovery equipment to limit the amount of grease leaving the restaurant to 150mg/L.

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4. Do’s and don’ts

DO NOT put oils and fats in an empty soup can or other container. Throw the container in the trash for disposal. Pour oil and grease down the drains. While they can be liquid when poured, they quickly solidify in the sewer. Remove oil and grease from kitchen utensils, appliances and food preparation areas with scrapers or cloths. Wash fryers/griddles, pots/pans and plates with water until oil and grease are removed. Keep grease out of wash water Use hot water to rinse grease off surfaces. Place leftovers in collection containers. Throw leftovers down the drain. Do not use the garbage disposal to break up large pieces of food. The waste bin should be used for the food pieces that may be too small to accommodate.

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5. Grease Management Program Frequently Asked Questions

Q: How much will it cost me if my facility fails the inspection and needs to be re-inspected?

A: The re-inspection schedule is listed under the Building Authority – Inspections and Certifications in City of Easton Resolution 5929 or its current replacement.

Q: What happens if I break the rules and decide not to do anything?

A: Easton Utilities could hire water and sanitation services for your business.

Q: What size grease trap do I need for my facility?

A: See Calculate Grease Trap Size. The Plumbing and Drainage Institute has an excellent video at www.PDIonline.org.

Q: What type of grease trap or grease trap meets the requirements for the Grease Management Program?

A: Easton Utilities cannot endorse a brand name. Grease separators and recovery units are manufactured by different companies. Grease traps or separators approved by the Plumbing and Drainage Institute (www.PDIonline.org) are required.

Q: How much will a grease trap cost my business?

A: The average installation for a small grease trap (0-100 gallons) is between $250-$1500. The average cost of installing a new grease trap (750-1500) ranges from $4,000 to $8,500. Fat recovery devices range in price from $3,500 to $6,000.

Q: How often should a grease trap be pumped out?

A: Each facility must have their grease trap pumped according to the following criteria.

If the layer of settled solids exceeds the bottom of the outlet pipe (typically eight inches in depth), or;

If the total volume of grease and solids collected displaces more than twenty-five percent (25%) of the capacity of the separator, or;

When the Interceptor does not retain or capture oils and greases.

Q: How often does a grease trap need to be pumped out and who pays for it?

A: Each facility is solely responsible for the cost of cleaning and maintaining the grease trap. Each facility may contract or establish a written protocol with a grease truck and conduct their own grease trap cleaning and maintenance procedures. Cleaning and maintenance must be performed when the total volume of grease and solids collected displaces more than twenty-five percent (25%) of the total volume of the grease trap. Each facility must establish the frequency with which their grease trap must be cleaned, but all grease traps must be opened and inspected at least once a week.

Q: How often does Easton Utilities inspect my grease trap or grease trap?

A: It is inspected as necessary to ensure compliance with the Grease Management Program.

Q: What are suggestions for Grease Management Program compliance?

A: You have several options:

Examine your process to ensure staff are taking steps to keep the fat out of the water.

Increase in service frequency with a fat transporter

Enlargement of the existing maintenance unit for grease separators and/or separators.

Replacing the existing grease separator and/or separator unit.

Use of alternative technologies to achieve compliance.

Install multiple grease traps and/or separators to achieve regulatory compliance.

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6. Grease-free sewerage

Sewer overflows and congestion can cause health hazards, damage homes and threaten the environment. An increasingly common cause of overflows is sewage pipes clogged with grease. Grease enters sewers from both household drains and poorly maintained grease traps in restaurants and other establishments.

Where does the fat come from?

Most of us are familiar with fat as a by-product of cooking. Fat is found in:

meat fats

lard

cooking oil

shortening

butter and margarine

leftovers

Bakery products

sauces

Dairy products

Too often grease is flushed into the plumbing system, usually through the kitchen sink. Grease sticks to the inside of sewer pipes (both on your property and on the street). Over time, the grease can build up and clog the entire tube.

Household waste disposals do not keep the grease out of the plumbing system. These devices only break up solid material into smaller pieces and do not prevent grease from going down the drain. Commercial additives, including detergents that claim to dissolve grease, can pull grease through the line and cause problems in other areas.

The results can be:

Raw sewage is overflowing in your house or your neighbor’s house

An expensive and unpleasant cleaning that often has to be paid for by you as a homeowner

Raw sewage flows into parks, yards and streets

Possible contact with pathogenic organisms

An increase in operating and maintenance costs for local sewage authorities, resulting in higher sewage bills for customers.

What can we do to help?

The easiest way to solve the grease problem and prevent raw sewage overflow is to keep this material out of the sewage system in the first place.

There are several possibilities for this.

Never pour grease down sink or toilet drains. Scrape grease and food scraps from trays, plates, pots, pans, utensils, and grilling and cooking surfaces into a bin or trash for disposal (or recycling where available). Don’t put grease on garbage disposal. Place baskets/strainers in kitchen sink drains to catch leftover food and other solids and empty the drain baskets/strainers in the trash for disposal. Talk to your friends and neighbors about the problem of grease in the sewer and how to keep it away. Call your local sewerage authority if you have any questions.

How do you properly clean your grease trap?

You will need the following before you begin:

Large rubbish bin 2 or 3 bin liners (garbage bags) Dry oil (buy at a car supply store) Appropriate tools to open the trap Tools to remove the contents (shovel and scraper) Paper towels Rubber gloves

Let’s start:

Prepare your workspace Place the trash bags in the trash can Add some dry oil (this will absorb the water and liquid, making the trash cleaner and safer to transport)

Dig in:

Remove the lid. Watch the internals install as you will need to reinstall it properly after cleaning the trap. Missing or misaligned internal parts will cause discharges that violate city ordinance allowable limits. Inspect the seal for damage – never use hose silicone as a seal. If the seal falls into the trap, clean it and put it back on the trap. Begin by immersing (or suctioning) the waste from the trap. Remove all content until the device is empty. No need to use degreaser or soap and water – nobody eats out of this trap. Make sure the trap has been reassembled correctly (all internal parts are present). Tie up the trash bag (where the oil is dry and the liquid soaks up) and place in the dumpster (solid waste).

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7. What happens after the rinse?

“Out of sight, out of mind” is the attitude most of us have when it comes to flushing the toilet, running the dishwasher, or opening the bathtub drain somewhere upstairs. This “somewhere” is in the Easton Sewer System and Easton Wastewater Treatment Plant (WWTF). The WWTF puts the wastewater through a process that gradually removes solids, dissolved solids and harmful pathogens in the bay, it has spent 8 to 16 hours at the facility and is clean enough to be used for spray irrigation and the Choptank River provide clean, fresh water daily – an average of 2 million gallons per day.

Before the wastewater arrives at the treatment plant, it must first travel through the pipes connected to your house, apartment, business, etc. to our collection system pipes via gravity. From our collecting pipelines it goes to pumping stations that “pump” the water on its way to the next point. If the pipes are not clogged, this waste water goes to the sewage treatment plant.

Sewer backlogs can cause house damage, health hazards, and environmental damage. Drainage pipes clogged with grease are an increasingly common cause of overflows.

What is the problem and how am I affected?

Sometimes there are blockages in the collection system pipes or pump stations. These blockages can cause sewage overflows and congestion in your home, your neighbor’s home, our waterways, on public lands, and anywhere water can find a way.

Some of these channel overflows and congestion occur due to system failures. Our infrastructure is old, pipes can collapse or break! In most cases, these clogs are due to improper disposal of personal items such as diapers, feminine hygiene products, grease and grease from cooking, clothing, bedding, towels, and rags down the drain. Everything you flush down your toilet, grind up in your garbage disposal, and pour down your sewer ends up in the sewage treatment plant (though not in its original form).

Suppose you accidentally flush a washcloth down your toilet. If it doesn’t clog your system and manages to move through your pipes, it will eventually end up in the pump station, where it’s bound up with hundreds of other rags, diapers, toys, plastic applicators, and other items that clog the pumps and prevent them from doing so off to work properly. In the past, the best case scenario was – a pump station technician was able to take the pump out of service, unclog, reassemble, prime the pump and then put it back into service. Worst case scenario – the pump tried to run and is damaged. This leads to costly repairs, a pumping station without a pump that needs to be monitored more closely to prevent sewer overflows or backlogs, an added burden on our sewage system and an increase in our running costs. To minimize the impact on the pumps, we have installed mills that grind the material before it gets to the pumps. This has increased the cost of the system as the mills need to be repaired.

How much garbage really ends up in the system?

We have equipment that will capture and remove most of the unwanted, larger items (not waste) from the wastewater. These removed items are deposited in dumpsters. We empty our dumpster twice a month. These dumpsters measure 4 cubic yards and 4 cubic yards = 108 cubic feet:

2 dumpsters x 108 cubic feet = 216 cubic feet

1 – 50 gallon trash can = 6.5 cubic feet

16 cubic feet divided by 6.5 cubic feet = 33 trash cans per month. That’s a lot of garbage and none of it belongs in the sewage system!

Our sewage system is not designed to collect garbage. Human waste and toilet paper are the only products the sewage system was designed for. As an Easton Utilities fee payer, this affects you as the continued use of our waste water system as a garbage can contributes to system failures, added stress and wear and tear, and increased operating and maintenance costs.

How can you help:

We can all help maintain our infrastructure by adopting a few simple practices:

Please do not rinse:

diapers

Used bandages

rags

dental floss

Cotton Balls/Q Tips

Personal hygiene products

toys

paper towels

toothbrushes

Baby/Cleaning Wipes

leftovers/sauces

Garments/Bed Linen

Unused prescription medication – return to pharmacy for proper disposal

Please do not pour into the sewage system:

Fat, any used cooking oils, and leftover sauces and sauces (cool and set, then scrape out and wrap in newspaper and discard in the bin, or allow to cool and then pour into a non-recyclable container and discard in your bin)

Household/Garden Chemicals

colour

Engine oil

Residues of cleaning agents/solvents

Unused prescription medication – return to pharmacy for proper disposal

With everyone’s help, Easton Utilities can limit the number of sewer overflows and backlogs due to clogs in the system, eliminating the need for costly cleanup and the potential for contamination of our waterways and a public health hazard.

If you would like more information, would like a tour of the city’s treatment facility, or need a speaker for your next group meeting, please contact us at 410-763-9446. Remember that prevention is key. Keep your pipes and drains “grease free”.

Much of this information comes from a pamphlet published under Cooperative Agreement Assistance #CX824505-01-0 between the Water Environment Federation (WEF) and the U.S. Environmental Protection Agency was created.

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8. Calculate the grease trap size

DISCLAIMER: THIS FORM IS NOT INTENDED TO REPLACE A LICENSED PLUMBER. IT IS FOR REFERENCE ONLY AND SHOULD BE USED AS A GUIDE ONLY. ACTUAL SIZE MAY VARY. NOT RESPONSIBLE FOR ERRORS.

Sizing formula for restaurants

Effective capacity of grease trap in gallons = S x GS x (HR /12) x LF

S= number of seats in the dining area

GS = gallons of waste per seat (according to tariff this is 25 gallons)

HR = number of hours the restaurant is open

LF = Loading Factor (Use 2.00 for businesses along RT 50 and the Parkway, 1.25 for businesses in recreation areas, 1.00 for all others)

Size formula for other businesses with canteen kitchens

Effective capacity of grease trap in gallons = M x GM x LF

M = meals prepared per day

GM = Gallons of waste per meal (Use 5 gallons)

LF = load factor (use 1.00 with dishwasher and 0.75 without dishwasher)

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9. Grease Interceptors

Grease Trap means a trap that has a rated flow exceeding 50 gpm or that has a minimum storage capacity of 750 gallons or more and is a device located underground and outside a facility. It is designed to collect, contain or remove food waste or grease from sewage while the rest of the liquid waste is drained into the sewage collection system by gravity.

If the grease is not removed regularly, the grease will work itself into the sewer. Once grease gets into the drain lines, it clogs, causing failure and possible overflow.

If the grease is not removed regularly, the grease will work itself into the sewer. Once grease gets into the drain lines, it clogs, causing failure and possible overflow.

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10. Fat separator

A grease trap is a separator rated at 20 gpm or less and is a device located within a facility and/or under a sink designed to collect, contain or remove food waste and grease from wastewater while maintaining the balance of the liquid waste is allowed to flow by gravity into the sewage collection system.

Grease traps are typically found in commercial locations where large quantities of food are cooked, such as restaurants, hospitals, schools and institutions.

Flow from kitchen faucets enters grease trap. An approved flow control or flow restriction device is installed to limit flow to the grease trap to the rated capacity of the trap. An air inlet valve admits air into the open space of the grease trap to prevent siphonage and back pressure. The baffles help retain grease toward the upstream end of the grease separator since grease floats and generally does not get under the baffles. This prevents grease from exiting the grease trap and moving further downstream where it can cause clogging problems. Non-floating solids in the waste water settle to the bottom of the grease trap and must be removed during routine grease trap cleaning. Oil and fat floats on the water surface and collects behind the baffles. The oil and grease is removed during routine grease trap cleaning. The air relief ensures proper air circulation in the grease separator. Some grease traps have a sampling point at the discharge end of the trap to test the quality of the grease trap discharge. A cleaning port is provided at the outlet or just behind the outlet to allow access to the tube to clear blockages. The water leaves the grease trap through the outlet pipe and continues to the grease trap or sanitary sewer system.

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Restaurants rely on grease traps to ensure their plumbing systems are working as they should. Without grease separators, fats, cooking oils and fats would quickly lead to blockages in your pipes. Such clogs, in turn, would lead to expensive repairs and potentially prevent your restaurant from running as usual.

Of course, simply installing a grease trap won’t solve all your problems. Instead, you have to have it cleaned and serviced regularly. If you want to learn more about some of the problems a professional can keep at bay, read on. This article discusses three common issues with grease traps.

1. Full trap

The most common grease trap problem – a full trap – results from a lack of timely maintenance. When your grease trap becomes overly full, grease will begin to leak from the primary compartment into the secondary. This quickly leads to blockages in the inlet and outlet lines of the grease separator.

A full siphon also restricts water flow through the system. As a result, you may find that water has backed up in your kitchen sinks and sink pits. A foul smell, either in your kitchen or outside near the grease trap, also indicates that a clean might be overdue. The longer you don’t address the issue, the more complications will arise.

A full grease trap can even put you at legal risk. Make sure you understand the grease trap maintenance regulations in your area. Because a full grease trap is a potential fire hazard, many municipalities have strict guidelines for how often grease traps must be emptied. To be on the safe side, never let your trap fill more than ¼ full without contacting a professional to empty it.

2. Crossover clog

A grease trap contains three main pipes: the inlet pipe, the connecting pipe and the outlet pipe. The inlet tube directs water, grease and food solids into the main compartment of your grease separator. From there, a special component, the so-called crossover pipe, leads to the secondary space. Finally, the outlet pipe allows water to enter your restaurant’s sewer line en route to your municipal processing facility.

The connecting tube is located in the partition wall between the two components. It sits at an angle pointing into the primary compartment. Since it floats on the water surface, this orientation ensures that mainly water enters the secondary chamber. Of course, over time, some food and grease will get into the transition tube.

Eventually, the transition tube may even become clogged. This causes the primary compartment liquid level to rise above its maximum threshold. Finally, there may even be times when liquid from the main compartment leaks back into your kitchen plumbing fixtures. Meanwhile, the liquid level in the secondary chamber will not decrease appreciably.

3. Outlet blockage

Many restaurant owners encounter clogged drain pipe grease traps. This is the result of grease and dirt finding their way from the primary to the secondary compartment. This can happen if the primary tray overflows. It can also come from particles finding their way through the crossover tube over time.

An outlet clog should be easy to diagnose as it will cause both compartments of your grease trap to overflow. A technician must then be called to attempt to break open the clog.

Commercial kitchen operators face problems when their sinks, drains and grease traps become clogged with food solids. To combat this problem, some resort to chemicals like Liquid Plumber or Drano to clear these clogs. Others add bacteria or enzymes to their fat separators in hopes that those products will eat and break down those food solids.

But the problem with chemicals and enzymes is that they can damage your pipes. They’re expensive. And they only work with organic materials. They will not work on straws, wrappers or cutlery. They are banned by many municipalities because they cause sewer problems.

And they eventually become overloaded and unable to keep your pipes clean. When you end up with clogged sinks, drains, and grease traps, things get bogged down in your dish room and dishes start piling up.

A better solution is to use The Drain Strainer™ to prevent food debris from getting down your pipes in the first place. Our strainer drawer removes the food particles while letting the water through, so your sinks drain quickly without clogging the pipes.

5 reasons why you shouldn’t ignore grease trap maintenance

5 reasons why you shouldn’t ignore grease trap maintenance

There are a number of reasons why you should not put off grease trap maintenance. Here are a few reasons why you should stay up to date.

Key word(s): maintenance of grease separators

Did you know that food service industry revenue reached $799 billion in 2017?

Want to keep your restaurant in tip-top shape but not sure if you’re missing something? Do not worry about it! In this article we cover the maintenance of grease traps and why you should clean them regularly.

Would you like to find out more? Read on to find out.

Grease Trap Maintenance: A Guide

If you own a restaurant, you often have to clean out your grease trap. Your restaurant’s pipes can become clogged with accumulated grease. According to research, grease trap waste can have a dual fuel function.

Make sure you don’t ignore this part of your plumbing system.

1. Maintain a healthy work environment

To keep your work environment healthy, clean your grease trap. This will help prevent blockages and bad odors in the trap.

An employee could become ill if exposed to bacteria. This could lead to a lawsuit and put you out of business quickly. Don’t let it come to this.

2. Avoid plumbing problems

Clogging occurs when a grease trap is not cleaned often. This leads to a dirty environment when the sewage backs up.

Customers will not return if they witness such an incident. Employees will also not remain in a workplace that endangers their health.

This can affect your reputation in the industry. Make sure you hire a professional to do the job.

3. Hire a grease trap maintenance professional

If you don’t clean your grease traps, local governments can fine your restaurant. This is a financial consequence of not scheduling this cleaning service.

Keep your grease trap as clean as possible. This prevents installation problems, ties up employees and helps you avoid potential litigation.

Finding qualified local professionals for grease trap maintenance is essential. Trying to do it yourself is not a good option. Professionals know the federal and state laws. They are effective and do the paperwork for you.

Violations of regulations can lead to severe fines and penalties. You can avoid this by hiring a professional.

4. Schedule your cleanings to avoid fines

How often a year should you clean a grease trap? It is not enough to clean it a couple of times a year. The law requires restaurants and establishments to wash them every 90 days. Some states even require cleaning every 60 days.

Find out the rules in your state and plan your cleanings.

5. Is your grease trap installed well?

Sometimes there is a chance that your grease trap was not installed properly. This causes problems that prevent him from doing his job. If you find that your grease trap is not accumulating grease, something is wrong.

You should call a professional to come over and take a look. Note our cleaning tips for your grease separator.

Contact us today

We hope you found this article on grease trap maintenance useful. Remember, research your state’s regulations and plan for these cleanings. This prevents a multitude of problems and keeps your facility running.

Would you like to find out more? Contact us today! We would like to chat with you.

Third in a three part series. Read Part 1, Why Concrete Grease Trap Fails, and Part 2, Why Fiberglass Grease Trap Fails. Grease traps – at least most grease traps – don’t last forever. Understanding why some errors occur can help keep your current interceptor running efficiently. If you’re looking for a new grease trap, understanding why they fail can help you make a wiser choice. A grease trap failure means one of two things: – The grease trap is no longer working properly because it has been damaged in some way. – The grease separator no longer works properly because it is less efficient or has exceeded its performance limits. Grease separators have different weaknesses and sources of error depending on what they are made of. These materials affect how durable a particular grease trap is and often affect how it is constructed. Design decisions, in turn, also affect the reliability and durability of a grease trap.

Why metal grease traps fail

When concrete and fiberglass struggle it seems like it makes sense to use something stronger to construct the grease trap. Something like steel. But steel grease traps come with their own problems.

Corrosion. Steel grease traps are subject to rust and corrosion. What is one of the most corrosive environments imaginable? A grease trap through which water mixed with grease, detergent and solids flows. Hydrogen sulfide acid often forms in this environment, which can damage steel traps to the point of failure.

cleaning difficulties. Just as with concrete traps, grease and solids tend to collect in the corners of steel grease traps, where they are difficult to remove during cleaning and further contribute to corrosion.

Wrong maintenance. Internal baffles in steel grease traps are often removed during cleaning. If these aren’t properly replaced (and they often aren’t), the trap won’t work as efficiently.

damage to parts. Inlet and outlet baffles can be damaged during pumping. This also reduces the efficiency of the grease separator in the long run. Less efficiency means more visits from the pump truck.

Inefficiency. Smaller steel traps tend to be very inefficient. This increases the likelihood that fats, oils and fats will find their way into the sewage system and cause congestion and blockages there. This could result in sewage backlogs at your facility and/or fines from the local sewer authority.

On average, steel grease traps last 5-8 years. They can be quite heavy, if they are buried indoors (e.g. in a concrete or tile floor) they can be quite difficult to replace. Do you have a steel grease trap? They will almost certainly replace it within a few years.

If you run a restaurant in Raleigh, North Carolina, bad smells from your kitchen can cause you to lose customers. A restaurant that doesn’t smell good creates a bad impression and is therefore bad for business. The last thing a restaurant wants is the rancid smell of rotting food in the air.

Luckily, these smells are usually just grease trap smells. Grease separators are used to separate food, oil and grease from waste water. They are there to prevent sewer clogs. However, if you have one, you will occasionally have to deal with strange smells.

When food debris settles at the bottom of the grease trap, the thick food debris hardens and can become difficult to remove over time. If left in the tank too long, the food particles can stick to the tank walls and create an unremovable barrier for future cleaning.

Flushed food debris in the drain eventually decomposes, creating a build-up of hydrogen-sulphur gas as a natural result of the decomposition process. Sulfuric acid is a toxic and abrasive element that can damage the steel or concrete walls of your grease trap tank system.

Although plastic tanks can withstand damage from sulfuric acid, the best way to keep your trap system in good condition is to clean it regularly. Consistent cleaning helps make the job easier and faster every time.

This is not an unsolvable problem. You need to figure out what’s causing these smells to find their solutions. Unfortunately, the grease trap is out of sight, usually underground or outside of your building.

These odors can build up quickly without proper maintenance and cleaning of the grease trap. There is a high risk of these odors traveling back through the pipe into your kitchen and restaurant. Following a regular grease trap maintenance and cleaning schedule will help you avoid this risk.

Causes of grease trap odors

Once you’ve investigated the source of the odor and determined that it’s coming from the grease trap, there are a few issues in it that can be the cause of the odors:

Dirty grease trap

Although the grease trap is there to separate the fats, oils and greases from the sewage, there are cases where food debris and organic solids can get trapped in it. When this happens and the waste is decomposed, gases are released. One of these gases contains sulphurous gas which can lead to a foul odor coming from the trap.

P trap

The odor trap acts as a barrier to prevent odors from going down the drain. So if the P-trap is broken, it can result in odors entering your kitchen and dining area.

grease trap vent

The grease separator has a flow control device with a vent to admit air to aid in the tank’s separation efficiency. The location of the ventilation should be positioned away from your building.

Remove grease trap odors

Nobody likes smelling bad odors coming from your kitchen, especially your customers.

Your grease trap needs regular maintenance to prevent these odors. Here are some simple but effective ways to get rid of grease trap odors:

salt, baking soda and vinegar

Baking soda and vinegar come extremely handy when it comes to anything in the kitchen that needs cleaning. Pour a cup of baking soda down the sink, drain, and leave for a few minutes. Then pour in a cup of white vinegar. The mixture will begin to bubble, but let it sit for about ten minutes. Then pour boiling water down the drain at the end.

You can also pour about half a cup of coarse salt down the sink before using the baking soda, vinegar, and hot water treatment. It can give you better results since salt acts as an abrasive component.

This is a simple yet effective way to maintain the overall health of your sink, drain, and grease trap. Just train your kitchen staff to include this task in their cleaning schedule. Every six weeks is recommended, but this also depends on your usage.

Boiling water

Another simple fix is ​​to pour boiling water down the sink. It’s worth doing at the end of each day. It will also help kill bacteria which can also be a cause of your smelly grease trap.

Keeping the grease trap clean and free of clogs will keep the entire drain working and flowing smoother and longer. The grease trap is an important part of the system that directs water from your kitchen sinks to the main drain. It can hinder this process if it’s too full or clogged.

The final result

Unless the problem is big, home tricks mostly work. However, if these quick remedies cannot get rid of the smell, then contact professional services. Tracking an odor problem can be difficult for someone with no experience.

Regular cleaning reduces emergency backups or financial losses for your company. Frequent cleaning and maintenance will also lower your overall maintenance costs. Foul smells from the kitchen can cause you to lose customers, so it’s in your best interest to resolve the issue immediately to protect your company’s reputation.

Grease separators and grease traps perform similar functions – i.e. H. they prevent fats, oils and greases (FOG) from leaving a kitchen facility and entering the sewage system. These compounds are by-products of cooking that come from food materials that contain fats and oils, such as meat and dairy products. If disposed of down a drain, they can stick to the inside of sewer pipes, causing scale, clogs, and other serious problems over time.

The following article provides an overview of grease traps and separators, including how they work, key considerations for choosing them, and how to use them.

Understand each lubricator

What is a fat separator?

A grease trap is a small FOG removal unit designed for use in kitchen applications where the flow of water and the amount of oil and grease produced is small. It is usually installed under the sink in the kitchen.

How does a grease separator work?

The effluent flows from the sink of the drain into a tank where the FOG hardens and the solids settle. Because FOG is lighter than water, it floats at the top of the siphon, allowing only waste water to flow into the sewer or septic tank.

What is a fat separator?

A grease trap is a large FOG removal unit. It is typically installed under commercial kitchens that produce a large amount of grease and have higher flow rates and pressures.

How does a grease separator work?

A grease separator works the same as the grease separator, but on a much larger scale.

Do I need a grease trap or a grease trap?

A grease trap, or grease trap, is required for any facility that pushes wastewater containing fats, oils, or grease down the drain.

There are a few factors to consider when deciding between a grease trap or a grease trap for a commercial kitchen setup, including:

One size fits all . Grease traps are much smaller (usually about the size of a bread bin or small mini-fridge), while grease traps are much larger.

. Grease traps are much smaller (usually about the size of a bread bin or small mini-fridge), while grease traps are much larger. capacity/flow . Grease traps handle flow rates of 10-50 gallons per minute, while grease traps accommodate flow rates in excess of 50 gallons per minute.

. Grease traps handle flow rates of 10-50 gallons per minute, while grease traps accommodate flow rates in excess of 50 gallons per minute. Print . Grease traps work best in a low pressure water environment, while grease traps are better suited to high pressure environments.

. Grease traps work best in a low pressure water environment, while grease traps are better suited to high pressure environments. installation . Grease traps are usually placed under the sink in the kitchen, while grease traps are installed outside and under the concrete.

. Grease traps are usually placed under the sink in the kitchen, while grease traps are installed outside and under the concrete. maintenance intervals. Grease traps require regular maintenance every day or month (depending on their size), while grease traps require maintenance every few weeks or months.

Manage your grease traps and separators with the help of experts

When using a grease trap or grease trap, it is important to carry out regular cleaning and maintenance. Otherwise, they can cause blockages, congestion, overflows and/or foul odors that can affect the quality and profitability of the food operation, nearby buildings and the surrounding area.

When doing this work, it is important to follow state and local plumbing codes. For example, Massachusetts ordinance 310 CMR 15,000 for maintenance of grease traps reads as follows:

310 CMR: DEPARTMENT OF ENVIRONMENTAL PROTECTION 15.351: Grease traps must be inspected monthly by the owner/operator and cleaned by a licensed sewage truck when the grease content is 25% of the effective depth of the trap, or at least every three months, whichever is earlier. The owner/operator must retain all inspection and pumping records.

Each city and municipality in MA requires individual licensing and permits for sewer transportation. Make sure your carrier is licensed in your city or county.

Sewage transporters must complete a system pumping record and submit it to the local health authority or regulatory agency within 14 days of pumping.

For assistance in cleaning a grease trap or grease trap, contact the experts at Service Pumping & Drain. We offer grease trap maintenance services for units ranging in size from 20 liters to a few tons. Our other services include water jetting, sewage treatment plant maintenance, catch basin and storm drain cleaning, and 24-hour emergency maintenance.

As we serve the eastern Massachusetts area, we make sure to follow all applicable state regulations to ensure our customers are compliant. We’ll get it right the first time, so you don’t have to worry. For more information on grease traps or grease traps and their maintenance, contact us today.

Unless you’re an experienced plumber, you probably don’t want to try installing your own grease trap. Improperly installed grease traps can allow greases, oils, and greases (FOG) to enter drains where they can cause a blockage.

Is installing a grease trap expensive?

How expensive grease traps really are depends on the size and placement of the grease trap. A small 15 gallon per minute under sink grease trap may only cost a few hundred dollars, while the large grease traps installed under parking lots can cost $8,000 or more to purchase and install.

Large grease traps installed outdoors may require excavation and a crane to lower the grease trap into the hole, after which it will likely be paved.

If you currently operate or plan to open a grocery store in Atlanta, you should familiarize yourself with Section 154-297.01 of the Grease Management Ordinance. It explains grease trap regulations and rules for new grease trap installations.

Annual grease trap approval fees range from $300 for facilities with one to five grease traps to $3,600 per year for businesses with 56 to 60 grease traps. Any company with more than 60 employees will be charged an additional $300 per five traps.

Businesses with outdoor grease traps must have two grease traps of at least 1,500 gallons for a total capacity of 3,000 gallons. Businesses that do not have the space for external grease separators may be eligible for a special arrangement for just a 1,500 gallon separator.

Alternatively, some businesses may qualify for indoor grease traps, especially if their capacity is less than 100 people (which is true of many Atlanta restaurants).

If you are unsure what size grease trap your business needs, you can refer to the chart in Section 154-297.01. For a single compartment sink that is only 18 x 12 x 6, a grease trap would only require a 4.2 gallon drain load and a PDI size seven grease trap. A four 22 x 20 x 12 compartment sink would require a 68.6 gallon drain load and a PDI size 70 grease trap. There are many possible sizes between these two extremes, so make sure the grease trap you install isn’t over or underpowered for your business’ usage needs.

Alternative grease separator technologies, such as e.g. B. Skimmers are sometimes permitted at the discretion of the client. Hospitality establishments wishing to use an alternative FOG management solution must submit a proposal to the Commissioner of the Department of Watershed Management.

You should check with the city before investing in a grease trap to ensure the FOG removal system you install will meet the needs of your business.

Why not just try installing my own grease trap?

The main reasons are:

size of the traps

Installation complexity to ensure proper operation

Choosing the right trap for your needs

placement and connection

There aren’t many restaurateurs who are also construction experts and can personally take care of digging a parking lot to install and hook up two 1,500-gallon grease traps.

Installing under sink grease traps indoors may not be technically difficult, but you will face many installation and regulatory issues if your grease trap is not installed properly.

Goofy plumbing can result in sewage backlogs and spills that affect not only your business but your neighbors as well, as well as subpoenas and fines. Installing an appropriately sized grease trap is the most reliable way to avoid jeopardizing your permit.

Grease trap and plumbing system failures can be gross and messy, and the cost of installing a professionally installed grease trap is often less than the plumbing problems and headaches you’ll experience down the road.

Grease separator cleaning and FOG disposal

Another task that you cannot handle yourself is pumping and cleaning the grease trap. Grease trap service professionals use specialized vehicles and vacuum equipment to thoroughly clean grease traps on a regular basis. They also take the FOG waste and water to special disposal facilities so it doesn’t get washed down the drain where it can become clogged.

A licensed grease separator service company will also issue you with a manifest after each cleaning task. City supervisors will want to see these official manifestos when conducting regular grease trap inspections (which you can expect at least three times a year). Failure to provide evidence of regular professional grease trap maintenance and cleaning could result in fines or loss of your permit.

Southern Green Inc. is committed to making life easier for our foodservice clientele. We provide worry-free, reliable grease trap cleaning and waste oil recycling services throughout Atlanta and the surrounding communities. We even have our own licensed wastewater treatment plant to ensure our customers never accidentally violate FOG disposal rules.

Call us at (404) 419-6887 to schedule a free grease trap cleaning quote or grease trap cleaning service.

If your commercial restaurant is a high traffic place, you need this large area grease trap. This piece of equipment is essential to ensure your commercial sink isn’t slowing down or clogging with grease build-up. It does an excellent job of preventing greasy or oily elements from entering your plumbing and waste treatment facilities. These materials cannot be effectively processed by these facilities and can be harmful to the environment if not properly discharged.

Product Details:

Watt’s Grease Interceptor

500 gallons per minute flow rate

1000 lb grease capacity

6″ inlet and outlet

No hub connections

Non-slip lid with seal

Center screws with hexagon head

Removable baffle

Double-walled deep seal trap

Integrated stainless steel flow control

If you have any questions about this device, please call our customer service at 877-236-5780 or leave us a message in the chat box below.

The purpose of this article is not to tell you exactly how much it would cost Greasecycle to pump out a trap. If you would like a quote for our service, please give us a call. Rather, the purpose of this article is to give you a rough idea of ​​the industry average grease separator pump prices in North Carolina. I hope this knowledge will be a road map for you as you create your budget and speak to potential fat suppliers.

In general, it costs between $115 and $1,040 to pump a grease trap.

The first price listed above is for pumping out a small 20-30 gallon indoor grease trap pumped out at high frequency every 14-28 days. Second prize, $1,040, is for the largest possible grease trap (5,000 gallons), which is non-compliant and hasn’t been pumped in years. The first trap would take a pumper about 20 minutes. For the second trap, it would take two workers 2-4 hours.

In other words, these two prices are the two extremes of the cost of pumping grease traps. But what about the cost of pumping out an average size grease trap an average number of times? It depends again. An important dividing line in the grease trap business is whether or not a grease trap is inside the restaurant or underground outside the restaurant.

Grease separator for indoor use

Most readily accessible indoor grease traps have 30 to 200 gallon capacities, and most pumps will charge between $125 and $180 to pump out these types of traps, assuming service is established on an ongoing basis.

Most pumpers would charge $190-$240 just to do a “one time” pump. The main reason is that the first pumping is the most expensive for a carrier. There are three reasons for this:

They have to work it into their accounting system.

You must find the trap.

You have to deal with a higher than typical concentration of solids in a trap that probably hasn’t been pumped out recently.

The most important takeaway is that it is in your best interest to maintain an ongoing service contract with a reputable carrier. This ensures you have reduced cleaning costs, are compliant and your business is not disrupted by backups and overflows.

Grease separator for outdoor use

If you are not in a building that is more than 25 years old or the building is in a very densely populated area such as B. downtown, you probably have a large outdoor grease trap.

If the building was built within the last ten years, you probably have a 1500 gallon grease trap. If it was built 10-20 years ago you probably have a 1000 gallon grease trap.

Many other variables go into the sizing of a grease trap, such as:

the square footage of the restaurant;

whether the original restaurant used its own plates to serve food or take away; and

the community of the restaurant.

What you can do to determine the size of your grease trap is look at your most recent pumping manifests or your building’s plumbing plans.

The cost of a 1000-1500 gallon grease trap ranges from $225 to $315 per pump, assuming you sign up for an extended service program with a specific grease truck.

A “one-off” pumping would certainly cost more. 80% of outdoor grease traps are either 1000 gal or 1500 gal. The other 20% of outdoor grease traps come in sizes like 2500, 3000, 3500 and 5000. Of course, these cost significantly more than the price of the traditional 1000-gallon to 1500-gallon grease separators.

Other considerations that affect the cost of cleaning grease traps

Other considerations that increase the cost of pumping out a small indoor grease trap include the following.

1) The trucker needs to bring more than 75 feet of hose to reach the grease trap as the truck cannot park near the grease trap.

2) The grease trap is located in a basement or second floor. Therefore, the trap (interceptor) must be serviced with a mobile vacuum unit.

3) An exact service time is requested.

4) Emergency call, where the grease trap must be pumped out in the next 24 hours.

5) The grease separator has not been pumped for a long time and this means that the driver has to spend more time on the job site.

One variable that can offset the price of pumping your grease separator is bundling that service with used cooking oil collection.

If your restaurant makes used cooking oil and you sign up with a company that both collects used cooking oil and pumps out grease traps, you may be able to get a reduced fee for pumping grease traps.

You should not buy the cleaning of grease separators in the bargain box. A good grease trap cleaning partner should not only be someone you trust, but someone who has years of experience and knowledge. Whether you’re looking for someone for your restaurant, commercial kitchen or other food processing operation, a healthy grease trap means a healthy operation.

Consider the true value of your grease trap

Before you dive into the cost breakdown, first consider what your grease trap is worth. Not “worth” in the monetary sense – although that’s an incentive in its own right – but what it’s worth to your business. Can you risk it not working? Can you risk drain repair costs if the cleaning isn’t done well? Finally, can you shoulder the legal burden of your local communities when work is not performed in accordance with the Code?

These are all things to think about when looking for an environmental service partner to clean your grease trap. Be wary of companies offering big discounts or suspiciously low prices, as the quality of their work is likely to be subpar. Remember that poor grease trap maintenance (even if you hire a “professional” company to help) can wreak havoc on your business/facility.

Depends on a variety of factors

The cost of cleaning high quality grease traps will vary depending on the condition and location of your grease trap. Of course, the companies that you might explore as your grease trap cleaning partner also have different prices.

Cost also depends on how well your grease trap is maintained, as neglected units will require more work to bring up to standard. The accumulation of FOG substances (grease, oil, grease) is also taken into account when pricing a grease separator cleaning service. The average cost of an indoor grease trap in good condition (meaning it has been serviced regularly) can range from $175 to $475. If your facility’s grease trap has not been properly maintained, the price of pumping and cleaning service can triple.

Choose a trusted grease trap cleaning partner

While cost is an important consideration when purchasing grease trap cleaning services, it should not be the deciding factor. Depending on the quality of service you are looking for – or the quality of service your facility requires due to size, production, etc. – you could end up spending more than average for a better quality of service.

At Hulsey Environmental we have over 100 years experience cleaning grease traps, pumping and recycling used cooking oil so we know the business from start to finish. Our technicians are expertly trained to handle even the most demanding grease separators and provide a quality service every time. So if you are looking for a professional, certified, quality grease trap cleaning partner, give us a call today at (770) 536-1161 or fill out our online contact form to learn more about our services and pricing.

Start a fat removal business by following these 10 steps:

Plan your fat removal business. Make your fat removal business a legal entity. Register your fat removal business for taxes. Open a business. bank account and credit card. Set up accounting for your scouring business Moving company insurance Define your scouring company brand Build your scouring company website Set up your business phone system

There is more to starting a business than just registering with the state. We’ve put together this simple guide to starting your fat removal business. These steps will ensure your new business is well planned, properly registered and legally compliant.

Are you exploring your options? Check out other small business ideas.

STEP 1: Plan your business

A clear plan is essential to success as an entrepreneur. It will help you grasp the ins and outs of your business and uncover some unknowns. Some important issues to consider are:

Luckily, we’ve done a lot of that research for you.

What are the costs associated with opening a fat removal business?

The price of direct materials for opening the store is remarkably low. Consumables like a spatula, gloves, and shovel cost less than $100. However, owners must also factor in the cost of marketing and commercial insurance. The drainage system can be seriously affected if the degreaser makes a mistake, so they will need liability insurance to ensure they don’t have to pay for any damage out of their own pocket.

What are the running costs for a fat removal business?

Liability insurance, permit renewal fees, and tool maintenance are the biggest costs for a degreaser. Certain factors such as B. liability insurance, depend heavily on the neighborhood in which a business owner operates. However, this expenditure is generally quite small in most areas.

Who is the target market?

Most degreaser companies target restaurants or other hospitality facilities (e.g. nursing homes, etc.) that need their grease traps cleaned on a regular basis. High-volume restaurants may need to be cleaned at least once a month, which can be a lucrative target market for a moving company.

How does a fat removal company make money?

Grease removal companies make money cleaning the grease hoods in restaurants and other food service establishments

How much can you charge customers?

Grease trap removal is a special skill, which means you can charge anywhere from $75 to $150 for a single job. Check the plans in your area to learn more about what is expected of business owners paying for fat removal so you can set competitive plans.

How Much Profit Can a Fat Removal Company Make?

Because the cost of doing business is so low, a successful fat removal business can generate ample profits. If you’re just doing two jobs a day for $150, that adds up to $78,000 a year minus direct expenses.

How can you make your business more profitable?

Owners may consider offering general handyman services for restaurants once they get their core business up and running. Most owners of degreaser equipment are skilled with their hands and have an opportunity to really learn about different types of restaurant equipment as they go from store to store. They can use this knowledge to their advantage by offering additional services and maintenance for dishwashers, plumbing systems, etc.

What will you name your company?

Choosing the right name is important and challenging. If you don’t already have a name in mind, visit our How to name a business guide or get help brainstorming a name with our fat removal business name generator

If you operate a sole proprietorship, you may wish to operate under a company name other than your own. Visit our DBA Guide to learn more.

When registering a company name, we recommend researching your company name by checking the following:

Your state’s business records

Federal and state trademark records

social media platforms

Availability of web domains.

It is very important to secure your domain name before someone else does.

Find a domain Powered by GoDaddy.com now

STEP 2: Establish a legal entity

The most common forms of business are sole proprietorships, partnerships, limited liability companies (LLC) and corporations.

Forming a legal business entity such as a limited liability company or corporation protects you from being held personally liable if your fat removal business is sued.

Form your LLC

Read our guide to forming your own LLC. Select your state Alabama Alaska Arizona Arkansas California Colorado Connecticut Delaware District of Columbia Florida Georgia Hawaii Idaho Illinois Indiana Iowa Kansas Kentucky Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi Missouri Montana Nebraska Nevada New Hampshire New Jersey New Mexico New York North Carolina, North Dakota, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, Virginia, Washington, West Virginia, Wisconsin, Wyoming.

ZenBusiness LegalZoom ($79 + government fees)

You can form an LLC yourself and only pay the minimal state LLC fees, or hire one of the best LLC services for a small additional fee.

Recommended: You must choose a registered agent for your LLC. LLC formation packages typically include a free year of registered agent services. You can choose to engage a registered agent or act as your own.

STEP 3: Register for taxes

You must register for a variety of state and federal taxes before you can open your business.

To register for taxes, you must apply for an EIN. It’s really easy and free!

You can purchase your EIN for free through the IRS website, by fax, or by mail. If you want to learn more about EINs and their benefits for your LLC, read our article What is an EIN?.

Learn how to get an EIN with our What is an EIN guide, or find your existing EIN using our EIN locator guide.

Small Business Taxes

Depending on the company structure you choose, you may have different choices about how your company is taxed. For example, some LLCs could benefit from being taxed as an S corporation (S-Corp).

You can learn more about small business taxes in these guides:

There are certain state taxes that may apply to your business. Learn more about state sales tax and franchise taxes in our state sales tax guides.

STEP 4: Open a business bank account and credit card

Using dedicated commercial bank and credit accounts is essential to protecting personal wealth.

When your personal and business accounts are mixed, your personal assets (your home, car, and other valuables) are at risk if your business is sued. In commercial law, this is referred to as penetrating the corporate veil.

Additionally, by learning how to build business credit, you can get credit cards and other financing on your company’s behalf (instead of your own), better interest rates, higher lines of credit, and more.

Open a commercial bank account

In addition to the prerequisite for applying for business loans, opening a business bank account is:

Separates your personal wealth from your company’s assets, which is necessary for personal wealth protection.

Facilitates bookkeeping and tax returns.

Recommended: Read our Best Banks for Small Businesses report to find the best national bank or credit union.

Open 30 net accounts

Net 30 accounts are used to establish and build business credit and increase business cash flow. With a Net 30 account, companies buy goods and pay back the entire balance within 30 days.

NetMany Net 30 credit providers report to the major credit bureaus (Dun & Bradstreet, Experian Business and Equifax Business Credit). This is how companies build business credit so they can qualify for credit cards and other lines of credit.

Recommended: Read our top 30 best net providers, do them and start building business credit.

Get a business credit card

Purchasing a business credit card will help you:

Separate personal and business expenses by consolidating all of your company’s expenses in one place.

Build your company’s credit history, which can be useful later to raise funds.

Recommended: Apply for an easy-to-approve business credit card from Divvy and quickly build your business credit.

STEP 5: Set up business accounting

Keeping track of your various expenses and revenue streams is critical to understanding your organization’s financial performance. Keeping accurate and detailed accounts also greatly simplifies your annual tax return.

Make LLC accounting easy with our LLC expense cheat sheet.

STEP 6: Obtain the required permits and licenses

Failure to obtain the required permits and licenses can result in hefty fines or even the closure of your business.

State and local business license requirements

Operating a degreaser business may require certain government permits and licenses. Learn more about licensing requirements in your state by visiting the SBA’s reference to state licenses and permits.

Most businesses are required to collect sales tax on the goods or services they provide. To learn more about how sales tax affects your business, read our small business sales tax article.

Information on local licenses and permits:

Check with the regulatory office in your town, city or district

Get support from one of the local associations listed in the US Small Business Association’s Directory of Local Business Resources.

service contract

Oil removal companies should consider requiring customers to sign a service contract before beginning a new project. This agreement should clarify the customer’s expectations and minimize the risk of litigation by specifying payment terms, service level expectations, etc.

occupational safety requirements

Working in the degreaser industry means you will be working with tools and chemicals that can be dangerous if mishandled. Therefore, you should ensure that your company complies with all occupational safety requirements, which you can find here.

STEP 7: Get business insurance

Just like with licenses and permits, your business needs insurance to operate safely and lawfully. Business liability insurance protects the financial well-being of your company in the event of damage.

There are different types of insurance policies created for different types of businesses with different risks. If you’re unsure of the types of risks your business might face, start with general liability insurance. This is the most common coverage small businesses need, so it’s a great place to start your business.

Find out more about general liability insurance.

Another notable insurance policy that many businesses require is workers’ compensation insurance. If your company will have employees, there’s a good chance your state will require you to have workers’ compensation insurance.

Recommended: Learn how much business insurance costs for your fat removal business. Business insurance for

fat removal business

STEP 8: Define your brand

Your brand is what your company stands for and how your company is perceived by the public. A strong brand helps your company stand out from the competition.

If you’re not feeling confident designing your small business logo, check out our beginner’s design guides. We will give you helpful tips and advice on how to create the best unique logo for your business.

Recommended: Get a logo with Truic’s free logo maker, no email or signup required, or use a premium logo maker.

If you already have a logo, you can also add it to a QR code with our free QR code generator. Choose from 13 QR code types to create a code for your business cards and publications or to raise awareness for your new website.

How to Promote and Market a Fat Removal Business

Because it is such a local service, business owners are encouraged to build local relationships. The more people see your face and your devotion, the more they will trust you. You can also try online ads if you think a neighborhood is severely underserved. However, the demand in your area may not be enough to justify the cost.

How to get customers to come back

Customers want to see a clean drain every time. You want a fat removal owner to show up on time and get your job done quickly without disrupting day-to-day operations as little as possible. Fat removal owners should be courteous, efficient and professional at all times.

Still not sure what kind of business you want to start? Check out the latest small business trends for inspiration.

STEP 9: Build your business website

After defining your brand and creating your logo, the next step is to create a website for your business.

While building a website is an essential step, some may fear that it is out of their reach due to their lack of website building experience. While this may have been a valid fear in 2015, web technology has made tremendous strides in recent years that are making life for small business owners a lot easier.

Here are the top reasons why you shouldn’t delay building your website:

All reputable companies have websites – period. The size or industry of your business doesn’t matter when it comes to getting your business online.

– Point. The size or industry of your business doesn’t matter when it comes to getting your business online. Social media accounts like Facebook Pages or LinkedIn company profiles are not a substitute for your own company website.

that you own. Website builder tools like GoDaddy’s website builder have made creating a simple website extremely easy. You don’t have to hire a web developer or designer to create a website you can be proud of.

With our website building guides, the process is easy and painless and shouldn’t take more than 2-3 hours.

Recommended: Get started with our recommended website builder today, or check out our top website builder rating.

Other popular website builders are: WordPress, WIX, Weebly, Squarespace and Shopify.

STEP 10: Set up your business phone system

Setting up a phone for your business is one of the best ways to keep your personal and business lives separate and private. That’s not the only benefit; It also helps you automate your business more, gives your business legitimacy, and makes it easier for potential customers to find and contact you.

There are many services available to entrepreneurs who want to set up a business phone system. We reviewed the top companies and ranked them on price, features, and ease of use. Check out our review of the best business phone systems of 2022 to find the best phone service for your small business.

Recommended Business Phone Service: Phone.com Phone.com is our top choice for small business phone numbers because of all the features it offers for small businesses and its fair prices.

Start a fat removal business in your state

What is a passive grease trap?

Passive grease traps are plumbing fixtures that contain build-up of rotting food waste. Fats, oils and grease (FOG) are lighter than water and float in the tanks at the top.

Passive grease traps (above ground) are metal or plastic tanks required in hospitality establishments to prevent grease, oils and grease from entering the sewer or septic tank. Grease traps are large outdoor tanks embedded in the ground that prevent FOG and food solids from entering the sewer or septic tank of restaurant facilities.

Conventional grease separators are referred to as passive grease separators and gravity grease separators. Grease separators were originally developed over 100 years ago. Grease separator technology has remained virtually unchanged since the 1880s.

Grease Separator & Interceptor

Wastewater from restaurants ends up in the grease traps of 3-chamber sinks and automatic dishwashers. The grease separator tank acts as a reservoir that holds the wastewater and food solids that enter the separator. As the wastewater cools, fats, oils, and greases (FOG) harden and the food solids settle. Because the FOG is lighter than water, it floats at the top of the grease trap. The waste water is pushed through the grease separator into the sewage system. The FOG and food solids remain in the tank and increase in volume daily. Leftover food and grease sludge (brown grease) settle at the bottom of the grease separator.

If you take a bucket of water and pour FOG in it, the FOG will float to the top of the bucket and harden. A grease trap works the same way. FOG fills a grease trap from the top of the tank to the bottom. The FOG fills the grease trap from top to bottom, displacing the waste water from the center of the grease trap into the sewer or septic tank. In-ground grease traps work the same way, but on a larger scale.

Grease waste (brown grease) in a conventional grease separator is difficult to measure. Grease separators must be disassembled to see the waste level inside the separator. By law, grease traps must be emptied or pumped out when grease sludge fills 25% of the tank. Law enforcement agencies have instruments that measure the contents of grease traps.

Problems in the design of grease separators

Grease traps were never designed to block 100% of the grease from reaching the drain. A well-maintained grease trap allows 15% of the grease in the wastewater to flow permanently into the sewer. At full capacity, grease traps discharge 100% of restaurant grease and waste water to the sewer. When a grease trap is full of grease sludge, the separator will not be able to collect any grease or food solids.

Passive grease traps and grease traps do not control the inflow of restaurant effluent. During busy automatic dishwashing and sink emptying times, restaurant grease bypasses the grease trap. Conventional grease separators do not have enough time to separate the FOG from the waste water (residence time). Due to the rapid and hot discharge of waste water from dishwashers, FOG is able to completely bypass the grease trap.

Grease separator pumps

When pumping grease traps, a large container of liquid comes to your foodservice facility. The truck, equipped with a large tank, takes the hoses to the grease separator inside the plant. The entire content of the grease separator is pumped back into the truck’s tank. In-ground grease traps are pumped outside the building. Grease trap pumping is typically performed when malodors or grease blockages are discovered.

Always get a quote for grease separator pumps first. Like any business, they are always unscrupulous operators. A common deception of grease separator pumps is “skimming”. Instead of the pumping company removing the entire contents of the grease trap, the pumping company only removes the top layer of grease from the collection tank. Three quarters of the tank is not pumped out. This procedure causes the grease trap to back up and overflow.

Ask for the grease trap before the lid is closed. This can save you money and unpleasant inconveniences. Choose a reputable and licensed grease separator pump company.

Passive grease trap design

Stainless steel countertops, sinks, dishwashers and exhaust are just a few of the restaurant standards found in commercial kitchens. Inexplicably, grease traps are made of steel, fiberglass, PVC and plastic. Rusted, leaking or cracked grease traps cannot be easily repaired. Rusted grease traps must be replaced. With conventional grease separators, repairs to seals and baffles are common. Polyethylene or poly grease traps are designed and engineered to outperform other plastic materials. Common to mechanical stress in a polyethylene fastener is where a hole is cut to connect pipes, gaskets and fittings. Although polyethylene has a strong chemical composition, it becomes brittle over time.

Grease trap in the floor

Grease Interceptors often range in size from 1000 gallons to 2000 gallons for restaurant use. Grease separators are cement, PVC or fiberglass tanks that contain the greases, oils, greases and food solids. The catch tanks are usually buried on the outside of the restaurant.

Installing a grease trap requires digging a large trench. A cement foundation is built to support the grease trap. The interceptor is placed inside the trench. Pea gravel (3/8 inch gravel) is poured into the trench to fill in the space between the soil and the grease trap. A second cement board is required on the ground floor. The floor level cement board sits anywhere from 18 to 30 inches above the grease trap for various levels of support and potential traffic.

Part of the required installation is an extension collar to connect the access hole at floor level and the grease trap approximately 30 inches below floor level. The access hole fitting is removed when the grease trap is pumped out. The approximate dimensions of a 200 gallon grease trap are 65 inches (width) x 40 inches (height) x 32 inches (depth). Overall, a grease trap with extensions sits between 70 and 80 inches below the floor. Pumping grease traps is a permanent, ongoing monthly expense. A 1500 gallon cement in-floor grease trap is pictured above.

Grease Interceptors fail between the 3 Compartment Sink and the Interceptor. The long pipe length guarantees grease blockages.