The grease trap is one of the gnarliest contraptions in a restaurant. Obviously, cleaning and maintaining it isn’t akin to walking down the Cannes red carpet, but somebody has to do it, and that somebody should always be the trained professional!
That being said, there are numerous things you can do as a restaurant owner to avoid grease fires and keep your patrons/staff safe.
What’s more, it’s important to have a basic understanding of cleaning yourself as this will help stop elements like fats and oils from getting into public systems.
Furthermore, maintaining fats and oils also helps stop them from clogging up your own contraption, something which could create disaster on your very own premises!
So, there are three main things you can do to keep your Sydney water grease trap clean, and they include:
1. Mess reduction
Any restaurant owner knows not to directly pour oil down the drain. Mastering trap cleaning starts with you and your staff avoiding putting food and other waste down the kitchen sink, as your garbage disposal won’t always get the job done!
The aim of the game is mess reduction – do everything you can to minimize the amount of food that goes down that sink.
Ensure that your machine is in place and that it’s connected to your food prep stations and wash sinks. Finally, be sure to scrape food into the trash before cleaning any crockery/cutlery in the sink.
2. Check that your trap is working correctly
It’s imperative to check that your contraption is working correctly. After just a few days of use, ensure that there is actually a buildup in the mechanism.
If you find nothing there – or you find grease outside of the contraption – you could be experiencing a leak, in which case you will have to call in the pros to resolve the problem.
Next, ensure that you’ve chosen the correct size for your solution, remembering that the size depends upon how much food and what kind of food your business is making.
What’s more, how many patrons you receive a night is important, as it correlates to how many dishes your staff will have to wash each night.
You may always want to commence a log for checking your system’s regular cleaning schedule, keeping track of when you last had the system pumped, how much FOG you found in the machine, and when it’s time for another inspection/clean.
A log will help you stay on top of everything that is happening with your system and whether or not any anomalies are occurring.
3. You should always call in the pros
Naturally, worrying about your system can be a real nuisance when you’re trying to run daily business operations.
You’re here to serve delicious meals to thrilled customers, right? So, why on Earth would you want to be stressing out about something as gunky (and separate from the excitement of hospitality) as your grease trap?
This is where the pros come in handy. As experts in the field, they can spot any problems and ensure that they are rectified long before they have the chance to turn into something dangerous.
They have the skills and experience to ensure your system is always running properly without you or any of your staff having to overthink this nasty job.
Calling in the pros is the safest and most efficient option for any Sydney restaurant owner!
