Cesspool & Septic Service, Nassau County & Suffolk County, Long Island, NY

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 tra

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 gr

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 cle

Understanding Your Grease Trap Your restaurant’s grease trap is a critical component to your food service operation. The more you understand about it, the better. It is also beneficial to understand the roles fats/oils and greases (grease trap waste) play within our establishments and communities. Proper service and interval cleanings from a quality service provider are imperative to ensure grease traps are in working order. As an industry, we generate tons of grease, oil and food waste each day. As a result, if a restaurant does not have best management practices in place, the results could be devastating. In order to ensure that restaurants correctly manage their traps,  EPA mandates  the municipalities to oversee restaurants within their jurisdiction to insure they are properly cared for. A grease trap is simply a component required by most municipalities designed to intercept the grease and solids before they enter wastewater streams. The structure has a baffle insid

Should I Dispose Of Solid Waste Removal Before Letting It Go Down A Grease Trap? Absolutely! Doing this will divert food wastes away from grease traps and interceptors. Regular practice of solid waste disposal will reduce the frequency and cost of grease trap and interceptor cleaning. Should I Post “No Grease” Signs Above Sinks And On The Front Of Dishwashers? Yes you should do this as a regular practice. Signs serve as a constant reminder for staff working in kitchens to keep the integrity of the equipment in working condition. This will also help minimize grease discharge to traps/interceptors, and reduce the cost of cleaning and disposal in the long run. Is It A Good Idea To Dry-Wipe Pots, Pans, And Dishware Prior To Dish washing? By dry-wiping and disposing in the garbage, the material will not be sent to grease traps. This will reduce the amount of material collected in the grease trap and interceptors, and will lessen cleaning and maintenance costs. Why Should