Grease traps are of various sizes. It all depends on what you need for your household or business. Some are standard to suit the space of your business but others can also be portable grease trap.
What’s the difference?
A portable grease trap is used as a replacement to the standard grease trap when there is limitation in usage space or other problems that may arise when using a standard grease trap.
A standard grease trap is usually installed underground while a portable grease trap is set-up and used above the ground.
However, both the standard grease trap and portable grease trap are used for the trapping of fats, oil and grease that cannot be easily disposed to provide a cleaner or hygienic environment in a dining facility or food establishment.
For more effectiveness, the portable grease trap should have the capability to accommodate the waste loading capacity of the food establishment. The portable grease trap or portable grease interceptor should have a mechanical oil skimmer that can automatically segregate oil and free floating grease. A portable grease trap with an ergonomical design will allow the easy detachment of a cover or lid for easy maintenance of the grease trap. The portable grease trap just like the standard grease trap should maintain a good working condition for optimal functionality.
A portable grease trap includes a screen chamber where coarser solid materials in culinary water are separated. The smaller solid materials in the water which are not separated during the initial segregation process are removed in the trainer bucket. The denser FOG are made to enter and circulate in the outer ring chamber while the remaining solids are made to sink to the lower area of the outer ring. Pretreated effluent are made to enter the inner ring chamber prior to disposal to the sewer through the outlet pipe using water pressure.
Maintenance of a portable grease trap starts by providing a proper containment area for the grease trap which includes the placement of the grease trap on the metal tray which should be checked regularly. The portable grease trap should be properly drained and cleaned before collection. The grease trap maintenance should be accomplished in non-designated places where culinary water can be gathered and disposed separately. A drip pan should be used to collect any spills or leaks during the maintenance work.