Grease traps are one of the least understood and often the most problematic of all operations in a restaurant.
In India, pollution control norms require that effluent going to public drains should confirm to duly prescribed discharge standards.
Restaurants do install and maintain a grease trap to prevent fats, oils, and grease (FOG) from flowing directly into the sewer system. Good kitchen practices and regular pumping are also done. Yet, restaurants experience drain stoppages, back-ups, and severe malodors. System repairs cause serious disruptions, sometimes putting neighboring or linked shops at crippling inconvienence.
Odors can be overpowering and drain clogs can disrupt kitchen operations displeasing workers and customers alike.
Most restaurants use manual cleaning or some type of product to treat drains or grease trap problems but problems build up rapidly. Restaurants often use chemical degreasers which are highly alkaline, solvent based, or both. Since these chemicals mobilize FOG downstream, they circumvent proper grease trap function.
There is a better way of improving grease trap performance called bio-augmentation. Drain lines provide nutrient-rich environments for bacterial growth. The right microbes are needed to optimize biological treatment. Retention time is limited and organisms with very high rates of activity are required. A daily maintenance regiment with the right microbial products makes grease traps work more effectively, produces a cleaner effluent, and often reduces the required pumping frequency.
Peak traders have excellent experience in drain management with bio-augmentation.
 
Before and After Biological treatment |
