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 What is a grease trap?
A grease trap is a chambered box attached to the outlet side of a sink & equipment drains. The chambers (usually screens) slow the flow of wastewater allowing the Fats, Oils and Grease {called FOG} to cool and rise to the surface. The solids settle to the bottom and the remaining water flows out through the sewer system.
There are two types of grease removal devices, one is a large outdoor underground grease interceptor and the other is a smaller indoor grease trap. The large outdoor grease interceptors are generally made out of concrete and located under manholes outside the restaurant. The smaller indoor grease traps are boxes that are generally located in the sink area, either above ground or in the floor.
 Do I need a grease trap?
If you have a commercial kitchen you are required to have a grease trap! 99% of food production creates grease, fats or oils, and all food processing requires water and generates waste of food particles and solids, which must be removed periodically from your site to maintain a safe, healthy, efficient environment.
 How often should I have the grease trap cleaned?
Most municipalities require monthly grease trap maintenance or cleaning. Depending on the trap size and your business volume, more frequent service may be necessary. MSD, Local Municipal Sewer Districts, Local Health Boards, MWRA, and Environmental Regulations have specific requirements for compliance.
 What if I don’t clean the trap regularly?
Improper cleaning and maintenance can cause FOG's and food solids to flow into the sewer pipes and harden beyond the trap causing major plumbing issues that require expensive repair bills and business down time. Also, most municipalities can levy fines for improper maintenance.
 In addition to proper grease trap maintenance, what can I do to help prevent plumbing problems?
DO:
- Make sure food prep and wash sinks are tied into a trap.
- Be sure your trap is properly sized.
- Train staff to remove as much waste and food solids as possible from plates and pots before washing.
- Maintain a cleaning log for code compliance.
DO NOT:
- Pour boiling water into a trap connected sink as it forces FOG's down the sewer pipe.
- Connect garbage disposals into the trap.
- Connect high temperature dishwashers into the trap.
- Put chemicals, bleach, additives or drain cleaners into the trap. They destroy naturally beneficial bacteria and risk harm to the environment!
 How is a grease trap cleaned?
The grease trap must be emptied of all FOG's, water and food solids. The screens must be scraped and rinsed, as well as the trap interior. The outlet box must be clear of waste. The trap should be refilled with water and tested for proper flow. The removed waste must be properly disposed of and exterior deodorized and cleaned.
 Are fats, oils and grease a problem?
Yes. Fats, oils and grease (FOG) cause serious problems in the sewer system pipes. It sticks to the sewer pipe walls and restricts the wastewater flow, which can cause blockages that could result in sewer overflows. This requires pipes to be cleaned more frequently and may cause some pipes to be replaced sooner than expected. Clogs and overflows can create smelly, dirty messes - possibly damaging your business, property, profits, as well as the environment.
 What types of products contain fats, oils and/or grease (FOG)?
Cooking oils, salad dressings, sandwich spreads, meat, lard, shortening, dairy products, sauces, butter/margarine, are just some examples.
 Why should my business be concerned about keeping FOG’s out of the sewer?
Doing all you can to prevent grease-related sewer blockages and overflows benefits your business, your pocketbook and the environment by:
- Avoiding expensive clean-up costs and penalties
- Avoiding the loss of business due to a sewer back-up
- Keeping the environment clean
 What can I do to keep FOG's out of the sewer system?
- Train employees on the proper disposal of FOG and the hazards of washing FOG down the drain.
- Post Proper Disposal of FOG Best Management Practices signs near sinks and dishwashers.
- Wipe or scrape pots, pans, dishware and work areas into trash to remove FOG and food residues before washing.
- Use mild water temperatures (120 F to 140 F) in all sinks, especially in pre-rinse sinks.
- Install or use easily cleaned and removable drain screens in all sink drains, floor drains, kitchen sinks, mop sinks and hand sinks to capture solid materials. The screen openings should be 1/8" to 3/16".
- Clean exhaust hood filters in sinks, not outside.
- Block off sinks, floor drains or storm drains near any FOG related spill and clean up using absorbent materials, such as absorbent sweep, cat litter or paper towels. Place used materials in a separate sealed bag before placing it in the trash.
- Prevent outdoor spills and overflows from entering the storm drain by creating barrier using dirt, cat litter or other absorbent material to contain the spill or overflow until all grease is cleaned.
- Frequently clean indoor grease traps and, when possible, supervise all cleaning and maintenance of outdoor grease interceptors to ensure the devices are properly maintained.
 Why should I have my hood cleaned?
Regular hood cleanings are required by the Fire Marshal, your insurance company and the Health Department. The majority of restaurant fires originate on the kitchen cooking appliances and flare into the kitchen exhaust system. Regular maintenance of a restaurant's kitchen exhaust system is one of the primary defenses against fire hazards. By keeping these systems working at their best, they will evacuate the smoke and grease out of the building and produce a cleaner, cooler kitchen and better working environment for your staff.
 How often should I have my hood cleaned?
Check with your local fire marshal or insurance agent. They may have a set standard. Otherwise it depends on the volume of cooking you do and the grease build up that accumulates from it. Hood cleaning intervals can range anywhere from every month to every year. We would be happy to assist you in determining this interval. Below is a table that you can use as a guideline.
Exhaust System Service Schedule
| Systems serving solid fuel cooking operations | Frequency |
| Type or Volume of Cooking Frequency | Monthly |
Systems serving high-volume cooking operations
- such as 24-hour cooking, charbroiling, or wok cooking | Quarterly |
| Systems serving moderate-volume cooking operations | Semiannually |
Systems serving low-volume cooking operations
- such as churches, day camps, seasonal businesses, or senior centers | Annually |
 How long does a hood cleaning take?
It depends on your kitchen. The larger the hoods or the more filters, the longer it takes. Most hood cleanings take between one hour and five hours. When you call to get a quote, we can give you a more accurate time frame.
 Does my kitchen need to be closed at time of service?
Yes, any equipment under your hood will need to be turned off and cooled down. Pilot lights will be blown out and re-lit upon our departure.
 What time of day do you schedule?
We have daytime crews and evening crews. Someone is in operation 24 hours a day.
 What are your office hours?
The office is open from 9am to 5 pm Central Time.
 Do you guarantee your service?
We guarantee that our cleaning will pass all inspections. Neglected exhaust systems may require more than one cleaning and then regular maintenance to pass inspection.
 What if I need to cancel?
Any cancellation notices received within 24 hours of the scheduled cleaning are subject to pay 50% of the proposed amount. Please call the office if it is more than 24 hours from your proposed cleaning.
 How do I get a bid?
Your price is affected by the size of your hood, how many filters it has, what equipment is under it, the type of grease you cook with, how long since you last cleaned it, how difficult it is to access your roof, and how far away you are. We would be happy to give you a quote over the phone.
 Do you offer any discounts?
YES!! Call us and ask how.
 How do I pay you?
Payment is required at time of service. We accept cash, checks, American Express, Visa, MasterCard and Discover. If you would like to pay by credit card, let us know and we can fax you a form for your information or get it over the phone.
 Are you insured?
Yes. If you need a copy of our insurance certificate, need to be added to our insurance as a policy holder, or need a copy of our W-9, just call or fax us.
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