Commercial grease trap reduction

This article will cover the issue of commercial grease trap reduction. Entrepreneurs these days aim to make money with enough regard for the environment. It’s a noble effort to make money while recognizing the importance of the natural resources. Food is everywhere on this planet. Some need to be processed first before consumption but the rest are ready for eating. Whichever is preferred, food is still generally made up of plant and animal fat. Some are vegans who eat only vegetables. Others are fruitarians, who eat only fruits. Others are meat-eaters, fish-eaters, and dairy-eaters. It’s amazing how diverse the preferred diets are being constructed and consumed. Despite the diversity, everyone still uses kitchens. With this, commercial kitchens are in great demand because not everyone could prepare their preferred dishes themselves.

Commercial kitchens in the United States have evolved dramatically through the years because of the dynamism of the palate. With various cultures migrating to the country, tastes and diets have literally created their own niches in the food industry. Specialty restaurants and food manufacturing plants have really increased in number. As they continue to do so, the FOG(fats, oils, grease) crisis worsens.

It’s a given that the food industry is a lucrative one. Many take the opportunity to provide palatable food to everyone who could afford it. There are establishments that only make food for certain people at much more expensive prices but they are still patronized because they are the only ones who could make such food for such a special group of people. Even if they are located in the US, customers travel just to meet those who take the time and perform the tasks to cater to them. But as they do their deeds in the food business, the fact that the venture contributes a lot t the FOG crisis cannot be set aside. It is a growing problem and it needs to be nipped at the bud.

The grease ordinance is what the US government has come up with to  help control  the FOG situation. It will never get better if food companies are just allowed to inspect and pump out without any supervision from the government. The ordinance requires the owners of the commercial kitchens to have grease traps installed. This will significantly make an impact in commercial grease trap reduction. Because of the ordinance, food establishments are required to have permits for the grease traps. This would make it easier of the Department of City Sewer to perform regular inspections. Maintenance should also be performed on a fixed schedule, most preferably, at least four times annually. This schedule is often changed by many food establishments into a weekly pump out so that they may be assured that no lawsuits or fines will bother them or taint their reputation.

The task of commercial grease trap reduction is mandatory for every food establishment. It would benefit the surrounding residents and environment a lot if there are no contaminants or pathogens brought on by backed up wastewater. It should be the food establishment’s responsibility to constantly monitor their own grease trap. One of the employees could be assigned to do it everyday so that a stable schedule could be formed or any repairs could be made.

Commercial grease trap reduction could also be done with the help of bacteria. These are living organisms that consume FOG and solid waste materials very quickly and efficiently. They need to survive and reproduce at an accelerated rate so they have to constantly supply themselves with food. They consume and digest everything in the grease trap, leaving it odorless and ready for the next batch of solid wastes and FOG. It’s better to invest in bacteria to accomplish commercial grease trap reduction. Chemicals and enzymes merely emulsify the FOG and allow it to combine with the effluent easily. This could only mean that a more aggravating FOG overflow will take place.

Prevention of a FOG overflow can be done if an effective commercial grease trap reduction is performed. And this can only be possible with bacteria.