This is another article covering Using enzymes to stop excessive grease. The quest for the best product that you could purchase is an unending process. It could also be accompanied by the sheer confusion brought about by so many different propagandas. Manufacturers come up with almost anything just to make sure that their products could sell, even if they have to tell consumers exaggerations. Smart consumers should not be immediately swayed by such unbelievably sweet words. They should keep in mind that the products should be worth every cent they pay. They should benefit from the products a hundred percent especially if they buy these products for their small enterprises.
Businesses such as food establishments should be well-cared for at all times because these are places that serve food. People consume the food prepared in these venues and sanitation should be their main priority. But lately, sanitation has become quite an issue in American food businesses because of the FOG (fats, oils, grease) crisis. FOG crisis is mainly caused by FOG overflow wherein the excessive amounts of FOG spill into the wastewater that runs through the sewer system. As the FOG rides with the raw effluent, it cools down and solidifies until it completely blocks the normal flow of the wastewater treatment system. The effluent backs up into the establishment and causes contamination on all levels. Diseases and infections spread and the venue becomes a hazardous place to be in.
Because of the worsening FOG crisis, the US government has created the grease ordinance that mandates the owners of these food companies to have grease traps installed in their vicinities. The grease traps are meant to help keep the FOG from mixing with the effluent. The distance from the drains to the trap is enough to cool the FOG down and keep its solidified form in the trap. The grease trap can be installed inside the company’s kitchen if the establishment is small. But it should be installed underground, outside the building if the establishment is big.
Maintenance of the grease traps is a mandatory thing for the owners of these food establishments. The most common products that they use are those that contain enzymes and chemicals. The manufacturers seem to be very successful in making these consumers believe that they can achieve a pump out-free grease trap with the help of their products. Pumping out your grease trap is a regular practice that should never be neglected or eliminated from the routine in keeping a trap. Pump outs make sure that the FOG level is kept at a very low level. If the FOG is maintained this way, then there will be no FOG overflow to be anxious about. If there’s no FOG overflow, then the company doesn’t have to worry about lawsuits or fines.
Using enzymes to stop excessive grease should not be encouraged. They are similar to chemicals because they just emulsify the FOG that accumulates in the grease traps. They look like they dissolve the FOG but they actually just make it easier for it to mix with the raw effluent. The FOG then hitches a ride through the sewer lines, cooling down, and sticking to its inner walls. The normal flow of the wastewater is eventually blocked and this causes the effluent backup into the establishments involved. The clients and crew of the company are affected. The surrounding environment is also at risk of heavy contamination. Health and sanitation issues also arise. Enzymes and chemicals should not be used for grease traps maintenance at all because they just bring forth another bout of FOG overflow.
Bacteria should be used in keeping grease traps in optimal shape. These are organisms that always need to feed. They east up the bacteria voraciously so that their systems may be kept functional. They convert the FOG and other contaminants into less harmful substances. They even leave the trap odorless and the surrounding environment pollution-free. When bacteria is used to care for the grease traps, there will be no problems at all.