Grease trap cleaning for restaurants involves handling an abundant amount of fatty grease, used cooking oils and food sludge which is an unpleasant task, but must be done regularly. By routinely cleaning the grease trap, commercial kitchens can avoid health hazards, and potential fines for non-compliance with environmental regulations. A comprehensive commercial grease trap cleaning can also extend the lifespan of the grease trap, saving the business money in the long run and ensuring a pleasant dining experience for the customers.

Grease traps are complex devices consisting of multiple components, including the lid, gaskets and baffle. Restaurant grease trap cleaning begins with detaching the lid from the grease trap with a crowbar or a wrench without causing any damage to the gaskets which are located just under the cover. After that you need to insert the ruler/a wooden dowel into the sludge tank to measure the grease level and record the findings in an FOG report issued by EPA (The Environmental Protection Agency) fats, oils and grease (FOG) management and control program. Then, remove dirty water, and solidified waste from the tank using a portable shop vacuum and store them in a water tight container. To achieve optimal cleaning, you need to scrape down the lid and insides of the grease trap to eliminate the stubborn grease and smaller debris stuck on the wall. Then, clean all parts of the grease trap with soap and room-temperature water before putting it back together. If needed, you can use a heavy duty pipe cleaner liquid and room-temperature water to clean all parts of the grease trap for the best result. At the end of the grease trap cleaning operation, carefully reassemble all the components and remember, any mistake in this step can lead to the failure of the trap.