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

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 hands Nose plug or gas mask – to defend against noxious odors Protective coveralls – to prevent FOGs from soiling your clothing Crowbar and wrench – to lift off the grease trap lid Scraper– to clean the tank Shop 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

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

Need professional restaurant grease trap cleaning ? Call  Murphy's Cesspool & Septic . 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 hands Nose plug or gas mask – to defend against noxious odors Protective coveralls – to prevent FOGs from soiling your clothing Crowbar and wrench – to lift off the grease trap lid Scraper– to clean the tank Shop vacuum – to suction out the FOGs Find the grease trap location.   Grease traps are located on the food establishment’s premises,either outdoors or indoo

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