Grease Traps

Sentinel

Sentinel

Moderator
I am getting a lot of request to empty and clean grease traps. I was wondering if anyone offers this service or what is involved, how much it cost and those sort of things. Would I need to be a licensed plumber? Just thought I would run it by the experts and see if I might be leaving money on the table.
 
I don't know of any cleaner who services grease traps-I am centain you need a pump truck and a permit to dump. I could be wrong-see what others have to say. Good luck
 
Make sure what they are requesting is cleaning of the grease trap and not the interceptor under the sink. The most common misconception is that people assume that the tank under the triple sink or prep sink is a grease trap. That is there to collect solids before they enter the main line. As far as dealing with the grease trap, the city or county may have some limitations on what can actually be used to treat the system. One thing most cities do not like are enzymes due to the fact they move the grease from point A to B with out actually getting rid of the grease. The reason for this is because most waste water facilities are usually owned by the state or county and they charge the municipality an additional cost for solid waste disposal. I hope this gives you some idea what you might be geting into.
 
I am not going to take on this venture right now. I will let some things run there course and stick to and get better at exhaust systems and hoods first. Just thought I would ask and see if anyone else was doing this. Thanks for the input.
 
I too have been getting several requests on my sales calls. What about microbial treatment of grease in traps to minimize the frequency of pump outs the Restaurant needs to contract???
 
I thought about that too, maybe bioclean, but in the research I have done I do not think you are suppose to add enzymes to a grease trap.
 
Allot of the larger pest control companies are getting into the bacteria dispensers as an add on sale . With Bactria just be aware there are two types one has a shell and the other does not this make a difference how fast it works and and how susceptible it is to the chems used in the kitchen
One really important ting to take into consideration the age of the facility do to fact that there is a good possibility of what is a soft clog .This is caused by collapse of the grease cap on the top of pipe
 
You must log in or register to reply here.
Back
Top