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Standard Operating Procedure for the Grease Trap cleaning at Butlers food facility To get started, arm yourself with the right gear: Rubber gloves - to protect your hands Nose plug or gas mask - to defend against noxious odors Protective coveralls - to prevent FOGs from soiling your clothing Crowbar and wrench - to lift off the grease trap lid Scraper- to clean the tank Shop vacuum - to suction out the FOGs Find the grease trap location. Grease traps are located on the food establishment's premises,either outdoors or indoors. Outdoor traps may be identified by its manhole covering or septic tank design. When a grease traps is situated indoors, it is located in the restaurant's basement (directly beneath the kitchen), under the kitchen sink or under a metal flashing in the kitchen flooring. When you've spotted the grease trap, determine its physical size.Observing the tank's capacity gives you a better idea of whether to hire a professional or clean the grease trap yourself. A grease trap between 500 and2500 gallons will require professional equipment and training. Smaller grease traps may be cleaned by permitted restaurant staff. Work with cool water to allow the fats, oils and grease to float to the top. Wait ten minutes once the hot wastewater has been released from the dishwasher or sink and cools. Access the notorious fats, oils and greases by carefully prying off the grease tank cover. A delicate and critical component, known as the gasket, can be damaged if you attempt to lift off the cover without precaution. The crowbar comes in handy at this point, unless the grease trap cover is bolted down. You'll have an easier time if the grease trap features a molded plastic lid, which readily snaps off. You'll be met with a two-inch thick layer of grease sludge. Remove the floating FOGs with a scoop. Once the fats, oils and greases are lifted out of the tank, water and leftover food solids will remain.