Maintaining a hygienic operation is crucial for all commercial establishments, and for a restaurant, the cleanliness of all areas can either make or break its success as an eatery. (For a quick refresher, read our blog on best hygiene practice here). All areas of an eatery should be regularly and thoroughly cleaned; this can be tricky in a large kitchen that houses industrial-sized equipment that is constantly in use.
One of the most often neglected cleaning tasks is that of the grease trap.
Grease trap cleaning can fall by the wayside for two reasons. Firstly, these necessary but unsightly contraptions are out of sight and secondly, the task of removing trapped grease and fat is far from pleasant. Grease traps are a necessity in all types of eateries, as they prevent fats, oils and grease (also known as FOG) from entering the drainage system. On average a single stage grease trap will retain between 50% to 90% of the FOG that enters the trap.
Neglecting to clean your grease traps can result in compromised hygiene.
Grease traps that aren’t regularly cleaned can become a health hazard to staff and patrons. Traps full of fat, oil and grease attract unwelcome guests in the form of flies, cockroaches and rodents. Efficient pest control is crucial in any establishment that prepares and serves food to the public. Dirty grease traps become a beacon for these pests, which is why regular cleaning is essential. Besides acting as a food source for pests, grease traps that are full of fats emanate an unpleasant odour – a situation that’s incredibly off-putting for patrons. In addition, traps that have a substantial build-up of fatty deposits are incredibly difficult to clean, and often become inefficient as a result of blockages.
Grease traps require regular cleaning and the proper disposal of waste in order to be compliant.
Many restaurateurs are unaware that the waste from their grease traps falls under the “controlled waste” legislation. This means that it can only be removed by a registered waste carrier, as dictated by the Environment Agency. In other words, if you’re removing the fat, oil and grease from your grease traps yourself, you’re inadvertently breaking the law – putting your whole operation at risk in the process.
Biological dosing systems are an efficient way of protecting your restaurant kitchen pipes from FOG build up.
Biological dosing systems prevent FOG from accumulating by regularly dispensing a degreaser. This solution needs to be approved by the SABS (all grease and fat trap cleaning solutions provided by The Specialists are SABS approved), as well as environmentally friendly. A degreaser works by transforming fat into biodegradable soap, which then breaks down over 30 days. In order to keep your grease trap in good working order, the system should be inspected by an experienced engineer at least once per annum. They will ensure that the dosing unit is running properly, and that the drainage systems are clear. Depending on the size of your eating establishment, the grease trap itself should undergo regular cleaning by a professional.
We have just launched our latest commercial kitchen cleaning range. The ecofriendly range uses plant and biodegradable materials to clean everything from your grease trap, canopies, to your ablutions. Contact us today for a more information.
Image Credit: The hood