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

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 l

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 expensi

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