Disposing of grease in a commercial kitchen can be challenging. It's best to try to minimize the amount of waste grease your kitchen operation produces to cut down your overhead costs and avoid pesky problems like drain and pipe clogs.
Unfortunately, a lot of commercial kitchen operations are carried out with processes that involve simple mistakes that unnecessarily increase grease production.
The following are five mistakes you can avoid in your commercial kitchen to minimize the amount of grease your grease trap catches and you need to dispose of.
If you just moved into a house with a septic tank, there are a few things that you need to know to ensure that you take good care of your septic tank.
Spread Out When You Use Water
Your septic tank is designed to hold a certain amount of water at a time. It then filters this water, releasing the water and breaking down the waste in the water. When you have a septic tank, you don't want to be running your dishwasher and washing machine, taking a shower, and doing dishes in the sink at the same time.
The major maintenance that a septic tank requires is pumping. A specialist will come in and pump the tank, removing the solids that have settled to the bottom along with the scum that floats to the top. In most cases, with regular use, a septic tank needs to be pumped every three years or so. However, there are a few habits which may cause your tank to require more frequent pumping.