Comprehensive Guide to Cleaning Grease Traps in Commercial Kitchens 

• Safety Precautions: Wear protective gear and ventilate the area to avoid inhaling fumes.

2. Locate the Grease Trap

• Indoor or Outdoor: Identify the location of the grease trap, which could be indoors under sinks or outdoors in a tank.

3. Cooling Period

• Allow to Cool: Let the water in the trap cool down to solidify the grease, making it easier to remove.

4. Removing the Lid

• Prying Open: Carefully use a crowbar to remove the lid without damaging the trap.

5. FOG Layer Removal

• Fat, Oil, and Grease (FOG): Scoop out the solidified grease layer with a scraper and dispose of it properly.

6. Vacuuming Residuals

• Shop Vacuum: Use a shop vacuum to suck out any remaining liquids and small solids from the trap.

7. Scraping and Washing

• Thorough Cleaning: Scrape the sides, baffles, and lid of the trap to remove all grease. Wash with dish soap and warm water to ensure all residues are eliminated.

8. Proper Disposal

• FOG Disposal: Place the removed grease in double-lined bags for small amounts or contact a professional grease disposal service for larger quantities.

Routine Maintenance and Tips

• Cleaning Frequency: Clean grease traps every four to six weeks, depending on usage, to maintain efficiency and prevent blockages.
• Bacterial Additives: Use bacterial additives between cleanings to help break down grease and maintain flow.
• Professional Inspection: Schedule regular inspections by professionals to ensure the grease trap is functioning correctly and complies with local regulations.