Grease Trap Pumping
AVOID SPILLS – PUMP REGULARILY
Providing Grease Trap Pumping in central Indiana is one of many services Max Haas Septic Service is pleased to provide its customers. Grease trap pumping pumping services are critical maintenance requirements.
Believing it is a responsibility of all, Max Haas Septic Service partners with its customers to help protect not only the environment but the restaurant itself (the originator – establishment) as it can be held accountable and liable for long-term damages caused by improper disposal of trap grease and waste.
What Is Grease Trap?
(a.k.a. Grease Interceptors)*
Grease traps or interceptors are passive devices required by municipalities to stop grease, fat, oil, wax or debris from entering the city’s sanitary sewer system.
Such materials cause blockages in the system, which cause backups and overflows. Traps are designed to separate greasy materials from wastewater so that they can be removed before they enter the sewer system.
All restaurants, caterers, school cafeterias and other commercial cooking facilities must avoid discharging grease into the municipal sewer system.
Typical building codes require all such new or rebuilt facilities to install a grease interceptor to pre-treat grease entering a sewer. All units should be fitted with a standard final-stage sample box.
Traps are typically required to have a rated flow capacity sufficient for the same 30-minute flow time.
All new, and rebuilt, as well as existing kitchen facilities, must dedicate a specific area for the washing of floor mats and related equipment, bermed to ensure wastewater is not discharged to the storm drain system but to a grease trap discharging to the sanitary sewer.
Outdoor wash-down area drains must be protected from rain water intrusion. All garbage disposal units must be eliminated.
Please note that the following information is provided as a guide only, and is not to be used as a substitute for a professional evaluation of any business. Grease traps must be located at least 10 feet from hot water faucets. All hot water must cool to 120° F before entering the grease trap. The size of the grease trap must comply with the Uniform Plumbing Code. Any sink or disposal that can carry grease must empty into the trap.