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Best Practices for Grease Traps in Commercial Kitchens | Murphy's Cesspool & Septic Service

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5 GREASE TRAP BEST PRACTICES FOR A COMMERCIAL KITCHEN
Around the world in restaurants, cafes, and other commercial kitchens, there are the cries of managers dealing with sluggish pipes, overflowing grease traps, and drains clogged with FOG.


Murphy's Cesspool & Septic Service encounters these problems every day from clients whose grease traps have caused an emergency in the kitchen. Often, these things can be avoided by making sure you and your staff are following grease trap best practices in the kitchen, providing longer times between services and fewer grease-related emergencies.

1. Get Your Grease Traps Cleaned Regularly
The most critical advice we can give is to make sure you’ve partnered with a grease trap service company such as Murphy's Cesspool & Septic Service. You can work with them to figure out a regular service schedule, and they will have their own best practices to provide depending on your current system. Check on your grease traps yourself – especially a…

FAQ | Restaurant Grease Trap Cleaning - Murphy's Cesspool & Septic Services

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

Fats, oils, greases and solids (FOGS) are produced by cooking and a portion winds up in the kitchen drain.

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

Restaurants, delicatessens, and other food businesses can be heavily fined if a lack of grease trap cleanings cause a blockage in the municipal sewer lines.

How does a grease trap work?
A grease trap is just that—an entrapment for grease. When residual FOGS are emptied into the commercial kitchen sink, the grease trap allows the water to sink to the bottom and drain into the city’s water supply. The floating grease remains at the top, where it can be accessed and removed.

Why are grease traps mandated?
Environmental regulations mandate that a grease trap be installed in food establishments to prevent greases from causing sanitary sewer backups or overflows. Municipal regulations also outline how often grease traps should be cle…

How to Install a Septic System | NYSeptic.com

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How to Install a Septic System
Septic systems, are used primarily in rural areas of the country where waste water treatment is not available. These systems fall into two general categories.

1. gravity fed/conventional and 2. alternative (pump) systems including aerobic treatment units (ATUs.) Alternative systems usually include electric pumps. This is a project recommended for a professional like Murphy's Cesspool & Septic Service with experience in the field due to the potential risk to environment by pollution of the watershed.



Prepare & Design Your System
The first step in any septic installation is to perform a site survey and do a percolation (soil) test on the area where the Septic Tank is going to be installed. The system then can be designed based on the findings of the survey and results of the soil test. After this, the appropriate permits and approvals can be applied for.
Site survey findings that influence the design include things like:

Available SpaceTopography

How to Clean Out a Cesspool | NYSeptic.com

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How to Properly Clean Cesspools
Contact Murphy's Cesspool & Septic Service for professional advice on how frequently your cesspool needs to be pumped, or cleaned. They can give you reasonable advice based on the capacity of your septic system and the amount of use it gets. Green grass, wet ground over your cesspool, or a pervasive septic odor can be indications that your cesspool needs immediate attention. Water conservation habits, such as installing low-flow toilets and shower heads, limiting time in the shower, and even shutting off the sink while brushing your teeth, can extend the time between cesspool cleanings. The more water you use, through the bathroom, kitchen, and laundry, the more frequently your cesspool will need to be cleaned. In addition, limiting your water use can save you money by extending the life of your cesspool. In most cases, if the cesspool fails, you will be legally required to replace it with a septic tank, which is much more expensive.
While it ca…
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Complete Guide for Cleaning Grease Traps in Commercial Kitchens


Any restaurateur, coffeehouse manager, grocery store owner or supervisor of other commercial food establishment knows the grease trap must be cleaned. While lifting out the jumble of fats, oils and grease (FOG) is an unpleasant task, the job must be done—and regularly. Cleaning the grease trap is relatively simple, requiring average physical stamina for the few minutes it takes to complete this necessary mission. To get started, arm yourself with the right gear: Rubber gloves – to protect your handsNose plug or gas mask – to defend against noxious odorsProtective coveralls – to prevent FOGs from soiling your clothingCrowbar and wrench – to lift off the grease trap lidScraper– to clean the tankShop vacuum – to suction out the FOGs Find the grease trap location. Grease traps are located on the food establishment’s premises,either outdoors or indoors. Outdoor traps may be identified by its manhole covering or septic tank design…

Five Must Knows for Kitchen Grease Trap Maintenance | Murphy's Cesspool & Septic Service, NYSeptic.com

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Five Must Knows for Kitchen Grease Trap Maintenance Your grease trap is one of your kitchen’s most valuable assets. Keeping it properly maintained prevents a whole host of issues, from unpleasant odors to shut-downs and even fines. It’s estimated that across the United States, millions of dollars are spent each year on unclogging sewer pipes from FOG. FOG is an acronym for the fats, oils and greases derived from vegetable, plant or animal sources during cooking. It presents in two different ways; yellow grease results from deep frying, while brown grease contains FOG that floats or settles into solids. Both types pose substantial environmental consequences when fryer oil disposal is performed incorrectly. According to the United States Environmental Protection Agency (EPA), the annual production of collected grease trap waste and uncollected grease entering sewage treatment plants can be significant and range from 800 to 17,000 pounds per year, per restaurant. Routinely cleaning and ma…