In commercial kitchens and food preparation areas, grease traps are critical for managing fats, oils, and grease (FOG) in wastewater. Proper installation of grease traps not only ensures compliance with regulations but also enhances the efficiency of wastewater management. This article outlines the installation requirements as outlined by Sydney Water, highlighting the essential steps for plumbers and facility managers.
The Importance of Compliance
For businesses operating in the food service sector, adhering to Sydney Water’s requirements is a must. Before installation, approval must be obtained through Sydney Water Tap In, allowing for the discharge of trade wastewater. The plumbing setup must comply with the Plumbing Code of Australia (2019) to ensure safety, functionality, and environmental protection.
Key Installation Requirements
When installing grease traps, here are the crucial factors to consider:
- Location: Install the grease trap in an accessible area, allowing for regular cleaning and maintenance by vacuum tanker.
- Inlet and Outlet Connections:
- Inlet: Connect the pump line to the grease trap using a double Y junction.
- Outlet: Ensure the outlet pipe is installed correctly. It should be positioned 150 mm lower than the inlet to prevent capacity issues and maintain optimal performance.
- Drainage Layout:
- Ensure a boundary trap is installed on properties with gravity connections to the wastewater system. This is mandatory for commercial and industrial setups that handle trade waste.
- Incorporate backflow prevention by placing a cold water tap with a prevention device within 5 metres of the trap.
- Safety and Ventilation:
- Ensure safe access by adding a platform and steps, adhering to Australian Standard 1657. This setup is necessary for above-ground installations to enable maintenance personnel to inspect and maintain the system safely.
- Install two 100 mm vents for cross-ventilation—one on the inlet and one on the grease trap itself—to maintain proper airflow and performance.
- Inspection and Compliance Checks:
- Arrange for an inspection by a Plumbing and Drainage Inspector to verify that the pipework complies with AS/NZS 3500.
- Ensure the trap has a visible compliance plate with the necessary authorisation for the conditions and wastewater at the site.
- Additional Considerations:
- Reflux Valve: Install one if the overflow level of the lowest fixtures is less than 150 mm from the top of the relief gully.
- Lid Design: Ensure lids comply with Australian Standards and provide sufficient vertical clearance for maintenance.
- In-Sink and In-Floor Bucket Traps: For food preparation areas, include in-sink and in-floor bucket traps for additional filtration.
Why Proper Installation Matters
Correct installation of grease traps is not just about compliance—it’s about protecting plumbing systems, reducing blockages, and maintaining the hygiene and efficiency of commercial kitchens. By following the outlined requirements, businesses can ensure that their grease traps function effectively, preventing costly plumbing repairs and potential environmental hazards.
ABS’s Role in Grease Management
At ABS, we understand the complexities of grease management in commercial facilities. Our product, FOGZAP, is designed to work effectively with properly installed grease traps, breaking down fats, oils, and grease at the source. This reduces blockages, improves trap performance, and aligns with sustainable waste management practices.
If you’re interested in learning more about effective grease management or how ABS can support your facility’s compliance, reach out to us or download our guide on sustainable waste solutions.