Pro tip: check your grease trap before a big weekend rush

We had a full house booked at the bistro last Saturday night, and right as the first tickets hit the line, the floor drain in the dish pit backed up. It was a total flood, about two inches of greasy water. Turns out the grease trap hadn't been pumped in over three months, and it was completely solid. Had to call an emergency service from CleanFlow, cost us $350 and delayed service for an hour. Anyone else have a good schedule for trap maintenance to avoid this mess?

2 comments

2 Comments

nina1478d ago

Yeah, I read a thing from a commercial kitchen supply blog that said you should check it every single week. They said to just lift the lid and look, and if the grease layer is more than a quarter of the total depth, it's time to pump it. For most busy places, that ends up being every four to six weeks. Letting it go three months is just asking for a solid block of fat. That weekly visual check takes two minutes and saves you from the exact disaster you just had.

ivan5398d ago

But what about the buildup on the sides and lid? That weekly peek won't catch that gunk.