Commercial grease trap bacteria

A quick guide to commercial grease trap bacteria: Through the years, many cultures and individuals have established the idea that food can make or break people. When diet is being discussed, impression and insult lie across a blade’s edge from one another. They say that there is nothing wrong with food but food can get misused, overused, and regarded with shame. When people eat unhealthy foods in excess, they have a tendency to encounter health issues. But which healthy dietary choices, the person may stay healthy most of his or her life. Food can be so many things to so many people—necessity, best friend, confidante, sanctuary, solution, entertainment, and pastime, among others. No matter what reason Americans may have for loving food, they are very frequent eaters. And because of this trait, more commercial kitchens are built and opened.

Commercial kitchens are found wherever there is food being served—resorts, restaurants, diners, hotels, complexes, correctional facilities, nursing homes, hospitals, food processing plants, casinos and cafeterias. These establishments are major contributors to the growing FOG(fats, oils, grease) problem in the United States. It’s considered a FOG crisis because of the complications brought about by these issues. There are frequent cases of FOG overflow in the country and this has convinced the government to create a grease ordinance to serve as a guide for these establishments and as an effort to protect the wastewater treatment system. When there is strict compliance with the ordinance, the wastewater treatment facilities all over the country will be safe from FOG. The end result will be a much safer and healthier environment.

The grease ordinance created by the government is a standard for every commercial kitchen in the country. Every food company, big or small, in every state will only be permitted to operate if they follow it. The owners of these commercial kitchens should have grease traps installed within their vicinity to filter out the FOG produced on a daily basis. The grease trap or grease interceptor should be issued a legal permit and should be inspected by the City Sewer Department. The owners should also have it regularly maintained.  The commercial kitchen grease trap’s care and maintenance should be taken care of by the staff themselves; they are the ones who prepare the food. It is only expected of them to be the ones responsible for controlling the level of FOG.

One way to do this is to make sure that commercial grease trap bacteria are used in regular maintenance. There are some food companies that believe in using enzymes and chemicals in treating their grease traps. The ones who manufacture these products promise consumers that the FOG in their grease traps will totally disappear when they are used. Some even say that once their products are utilized, there will be no need to pump out the grease trap anymore. These are all exaggerated promises because these products emulsify the FOG. They don’t really eliminate it as promised. Instead, they allow the FOG to mix easily with the untreated effluent. The FOG solidifies in the sewer lines and stick to the inner walls of the pipes. Eventually, the effluent flow towards the wastewater treatment facility is blocked and it backs up into the commercial kitchens and surrounding areas. Chemicals and enzymes only make things worse.

Commercial grease trap bacteria should be used in regular maintenance. These ancient organisms are very strong eaters and they do it as a natural metabolic process. Unlike chemicals and enzymes, they actually ingest and eliminate the FOG and solid waste materials in the grease trap. They also get rid of the foul odors. When it comes to environmental safety, bacteria don’t have any chemical discharges. This is why the surrounding living systems are not polluted when they are used on grease traps. It is best to invest in commercial grease trap bacteria to ensure the efficient performance and longevity of the grease trap.