How Do Restaurants Get Rid of Grease?

Most restaurants have collection bins for their fryer grease, stored behind their restaurant next to garbage containers.
Grease is collected regularly for free, and restaurants receive a rebate check for the amount recycled.
A grease recovery unit (GRU) is an automated waste system controlling grease build-up, typically installed under the sink.
The difference between a grease trap and interceptor is the wastewater flow rate handled.
Traps work with under 50 gallons per minute.
To clean a restaurant grease trap, remove the oily film collecting food particles and solids causing blockages.

Restaurants must dispose of used cooking oil properly to comply with regulations.
Methods include collecting it for pickup by a licensed recycling company to be made into biofuels or animal feed.
Grease traps also capture oil before entering the sewage system.
Proper disposal not only protects the environment but prevents clogged pipes and costly plumbing issues.

High volume restaurants may need to change oil weekly, but less often with quality filters and frequent filtration.
Fryer filters should be changed daily in constant use environments.
Most restaurants only need quarterly cleaning for hoods, but larger kitchens may need more frequent cleaning.
After hood cleaning, inspection of all parts is essential – plenum, vent hood, fan blades, traps, and filters – each cleaned separately.
Allowing grease to go down drains can still cause problems in sewer systems, leading to overflows, backups, and environmental and health hazards.

Installing grease traps hampers FOG entering drainage.
Durable stainless steel traps are most effective.
Get rid of grease trap problems with maintenance.
Check traps daily to estimate grease production.
Longer between cleanings means harder removal and higher costs.
Clean in-house and dispose in designated bins, or use professional pumping services that haul it away.