With all the chaos that ensues in a commercial kitchen, it can be easy to lose sight of other (seemingly) minuscule tasks that need to be handled in a prompt manner.
A big example of this is properly disposing of used grease, oils, and other various fats. A commercial grease trap is your best bet. Grease traps slow down the flow of water which lets grease and oils to cool. The remaining oils are then collected for cleaning. Sizing a grease trap for maximum efficiency is important. Here’s how you do it:
The formula is relatively simple. Sizing is done by looking at the rate of incoming flow, which is in GPM (gallons per minute), and measuring alongside your grease trap’s capacity, which is in pounds. The weight is twice the flow rate. So a 10 GPM trap would have a rated capacity of 20 lbs.
Grease generation isn’t the only thing to consider here. The bowl of you sink is also important. If the grease trap is too small, it won’t keep up with the flow of water. This is why you should always size your trap a little larger than calculated by simply rounding up to the next size. If it becomes too oversized, the grease interceptor will have much longer time between pump-outs and can also cause any rotting grease to have a negative impact on the interceptor’s structure.