When you’re working in a restaurant, and you have a pan full of grease, your first instinct might be to dump it down the drain when you’re done with it. After all, it’s a liquid, and it might as well go where all of the other liquids go, right? Wrong! Any grease, fats or oils need to be disposed of properly in a grease trap in New Orleans, LA, not dumped down the drain. Keep reading to learn about why your restaurant needs a grease trap, and to pick up a few tips for proper grease trap maintenance:
- Dried grease causes clogs: Grease and hot oil go down the drain as liquids, but once that grease dries, it becomes as solid as a rock. We don’t need to tell you that a solid sitting in a pipe leads to problems in the kitchen. These grease clogs lead to nasty smells and an improperly functioning kitchen operation. Avoid any disruptions in service by using a grease trap and maintaining it regularly.
- It may be against the law: As you can imagine, the authorities don’t want a bunch of grease, oils and fats going down the drain through the city’s sewer system. These substances can contaminate the water supply and may wreak havoc on the sanitation stations.
- Grease traps ensure smooth operations: As alluded to above, a clogged sink can really throw a wrench into your restaurant’s operation. As soon as one part of the kitchen goes down and becomes unusable (even if it’s just the sink), the whole operation could be thrown off.
Best practices for grease trap maintenance
Every restaurant should have some “best practices” in place when it comes to their grease trap. Here are a few suggestions that ensure a working grease trap and a smoothly flowing kitchen:
- Schedule regular cleaning: Under-sink grease traps (or any less than 100 gallons) should be cleaned by your restaurant staff at least once a week. Larger, outdoor grease traps should be professionally cleaned every three months or so to ensure proper operations.
- Post “no grease” signs: Your staff knows not to pour grease down the sink. However, dinner service can get hectic and people can easily forget things they already know, like where to pour grease. Posting “no grease” signs above sinks and dishwashers can serve as a quick reminder for all of your staff members.
- Dry wipe pots and pans: Wipe down all pots and pans with a dry rag before putting them in the dishwasher. Doing so will get rid of some of the grease and oil in the pan, which lessens the amount of grease that goes in the grease trap. In turn, your grease trap will be used less frequently and require less maintenance.
If your restaurant grease trap in New Orleans, LA hasn’t been cleaned or inspected in a while, be sure to give Safeway Used Oil and Grease a call. We’ll come out right away to service your grease trap and ensure your restaurant can continue operating the way it should.
Categorised in: Grease Trap Cleaning