As cookware and cutlery are washed down, it seems like all the grease and gravy stuck on plate are dealt with as it goes down the sink. Just because we do not see the residue anymore, we assume it is dealt with; it is however the opposite as accumulated grease will bring future problems especially in commercial settings where high volumes of cooking and washing is done daily. Many also think that flushing hot water down the sink will clear up the grease in the pipes but that is the first not-to-do thing and that is why grease traps need to be installed. It is a basic contraption fitted under the sink and maintenance is fairly simple if done regularly – just imagine the stench of water mixed with oil and rotting food particles after a while!
The frequency of cleaning the trap is hugely dependent on the number of hours spent cooking each day and the type of food cooked. Although it is advisable to do so at least once a week but when you start catching a whiff of odours, notice that water is not flowing as quickly down the sink; look at the condition of the grease trap first as the build-up may be too much for it to handle.
• Put on gloves, remove the lid and lift out the perforated basket that catches food particles, empty the contents into a watertight container and wash the basket.
• Using a putty knife, scrape down the sides of the trap, the lid and baffles to remove as much of the grease as you can and place it into the same container. Some manufacturers make removable baffles and that can be more convenient in cleaning.
• Residue at the bottom of the grease trap need to be removed before clean water is refilled. Dosing enzymes can be used to ensure all grime is washed out.
• Ensure container is tightly closed and the extracted grime and waste disposed of appropriately.
If you prefer to not handle the grease trap, there are professional contractors who will be able to ensure that the task is done properly.
