According to international standards, grease traps used in commercial kitchens or restaurants must be pumped out after being filled to their capacity to collect FOGS. After passing through the volume, almost all grease traps lose their effectiveness in collecting grease without a problem, resulting in a mist that you must protect from the drainpipe.
The worst problems you face are drain system blockages, overflowing sinks and extra drains. You can also take help from grease tank cleaning In Auckland from various online servies.
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Seek expert help to define the cleaning cycle
Although the average grease trap needs to be cleaned between 30 and 90 days, this still really depends on the capacity of your grease trap, the amount of grease your kitchen produces and no doubt the best practices of the staff kitchen or dishwasher etc.
That's why it makes sense to contact a professional grease trap service who will come to you, evaluate the above factors with years of experience and help you understand the frequency of siphon cleaning cycles. So if you think the trapper should be pumped several times a month, replacing the existing one with a larger capacity can obviously shorten the pumping cycle.
As long as the grease trap continues to collect FOG in the catch tank, the fat residue from clumped food can decompose and deodorize if not pumped or emptied in a timely manner. The more they are left untreated, the more unpleasant the smell will mix with the air.