Grease or fat traps are engineered to prevent fats, oils or grease (FOG) getting into the drains and sewers. FOG will cool and will solidify and it then begins to stick to pipes trapping in debris. Over time, FOG hinders the flow of waste water out into the sewer and causes blockages or fat bergs. Grease or fat traps are one of the most underrated elements in commercial kitchens or factories. Your grease or fat trap is what helps you to discard of waste the right way without clogging up the drainage system.
Grease or fat traps should be emptied at least once every three months. If you operate an especially busy commercial business, you might want to consider having them emptied and serviced more often. Good practice in busy restaurants means they will be emptied almost every month.
Putting off a scheduled emptying of your grease or fat trap is not a great idea and is eventually going to cause a problem with the drainage systems and potentially
There are different ways to empty a grease trap yourself which will depend upon on the size, type, and location of your grease trap. If you set up a regular grease trap empty and maintenance schedule, your business will still be able to run safely and efficiently at all times.
See the British Water’s code of practice: Food Service Industry Fats Oils and Grease (FOG)