Commercial kitchens use grease traps to prevent non-soluble fats and greases from getting into the municipal septic system. The grease remains in the trap while the remaining water is flushed away. Naturally, grease traps must be cleaned out regularly to continue functioning as needed. Here is more information on why pumping is so important.

Remove Built-Up Grease

Over time, grease leaves hardened deposits along traps. These deposits can lead to backups and even damage septic systems if they’re not removed regularly. How often the grease trap must be cleaned depends on the size of the trap and the amount of grease used in your kitchens daily. For example, a 24/7 diner may need more frequent pumpings than a kitchen that only prepares lunches during the workweek.

Most local governments have regulations that require the safe handling of grease traps to avoid plumbing blockages in septic systems. Failing to maintain a grease trap may result in heavy fines from local authorities and lead to costly repairs for damaged plumbing.

Protect Employees & the Environment

Waste from grease traps doesn’t decompose on its own. When it builds up, it can emit foul odors and create an unpleasant work environment for your employees. Since this waste can be toxic, it may even become a health hazard for your employees.

Grease is a necessary byproduct of the cooking process in commercial kitchens. However, since it’s harmful to the environment, it must be removed separately. If your grease trap isn’t properly maintained, some of the toxins can seep into the septic system and damage your local environment.

P & H Construction and Septic Service is a locally owned company that specializes in septic service in Uncasville, CT, and surrounding areas. They never cut corners when it comes to grease trap and septic system pumping. Instead of merely skimming the top, they always remove hardened grease and clean traps thoroughly. They also provide septic services to residential clients. Visit their website or call (860) 848-8507 for more information.