GREASE INTERCEPTOR CLEANING IN DALLAS
Dallas Grease Interceptor Cleaning
Grease Interceptor Cleaning Services in Dallas
Most imagine a grease interceptor to be just a large grease trap, similar to those found installed under most commercial kitchen sinks. Grease interceptors are an integral part of any modern commercial kitchens’ sanitation system and are crucial to the integrity of the city’s water and sewage systems. Grease interceptors are installed outside, in proximity to the kitchen, usually underground and out of sight. All fat, oil, and grease waste are trapped and stored in a 750 gallon, or even larger capacity, reservoir, protecting the city water supply and sewage system from harmful pollution and contaminants.
The design and efficiency of grease interceptors can vary widely. A thorough evaluation of many conditions and variables is needed before the installation can take place. An improperly installed system can reduce the efficiency to as little as 30%, while a properly installed system will assure maximum efficiency of up to 85%. While the latter is the highest achievable goal, it is critical that you stay on top of the required cleaning and maintenance to keep it that way.
According to the experts, you are required to thoroughly hydro-jet the main components at least once or twice each year. Of course, this depends upon the fat, oil, and grease content of the food being prepared. It’s better to clean the grease interceptor at shorter intervals to prevent blockages and overflows. The cost of delaying maintenance can be expensive and time-consuming. It can even result in costly fines or closures by the Dallas City Health Department for violation of the health and safety codes.
What is the procedure for pumping and cleaning?
A novice may imagine a grease interceptor to be one big chamber to catch all the grease. But in fact, there are many components, including many interconnected chambers, each with their own manhole. This greatly increases the system’s efficiency and makes it almost impossible for any overflow of waste to occur. However, with a system of irregular chambers, the greasy waste tends to accumulate on the sides and edges; this is by design. The only issue is that it does make the process of cleaning and pumping the grease interceptor a bit more complex than simply washing and pumping.
For a proper cleaning sequence, all contents must be removed from each chamber. The use of state-of-the-art pumps allows us to quickly and efficiently remove all of the tank’s contents before the final hydro-jet cleaning process can commence. This step makes use of a high-powered spray of water, up to 3500 PSI, to blow away the thick, sticky waste from all affected areas of the grease tank.
Many of our competitors eliminate this needed step. Anything short of blasting away all the deposits puts the city sewer system, your employees, and especially your clients at great risk. Our commitment at Dallas Grease Trap Services is to diligently perform the most detailed and complete cleaning possible, without taking any shortcuts.
Keeping abreast of your interceptor content limit
Many sizes of grease interceptors are available in today’s market. While the standard is 750 gallons, it’s not uncommon for many foodservice operations to require 3000 or even upwards of 4000 gallons. You may be surprised to know that the majority of fast food outlets require as much as a 5000-gallon capacity grease interceptor. This is because it would be a disaster for any establishment in the business of serving thousands per week to suffer any amount of downtime.
The most important function of grease interceptors is to separate the grease, water, and food particulates. This is accomplished by exploiting the fact that they all have different weights and viscosity, so each one will naturally find its own final resting point. The only time a grease interceptor is actually 100% empty is when it’s brand new or right after thorough, proper pumping and cleaning. It’s important to maintain the recommended levels of waste to prevent costly and time-consuming spills.
To monitor the waste levels in your grease trap, the proper technique is to keep simple manifests. After some trial and error, you will find just the right schedule to keep your grease trap at the correct level. Not many foodservice proprietors know this, but Dallas city regulations state that it is a violation of health and safety codes for a grease interceptor to reach 100% capacity. In fact, you may be in violation if you allow it to exceed 30% in many areas.
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