Dry Well and Grease Trap Systems Installation Service in NewYork

A properly installed septic system with regular maintenance function long trouble freely. At some point your dry well or grease trap system will reach the ends of its lifespan. Whether it be a cesspool, drywell, grease trap system,septic tank or catch basin, they will fail at some point and then you will need to install quality drainage system. 

Installing drywells ensure proper drainage or discharge of liquid created through the food and beverage preparation places. The basic component of the discharge program is on the sink and trap itself. Actually, a curved section of pipe is responsible for sitting of oil or grease traps. 

The drains inside a commercial kitchen area should have some dome strainer which traps bits of dirt and food as liquid go down the drain. But to perform heavy-duty jobs, a ground drain is always suggested. The sump made up of steel comes in square shape for perfect drain fabrication and coved corners make them easier to clean. 

For dry well installation, you need to think of a drain pipe which is in 4 inches diameter and come coated with acrylic or porcelain enamel that’s nonporous and acid resistant. 

If you own ice making business, you will need an additional drainage system to meet the need of proper drainage. Here you would need to install several drains covered with a rustproof metal gate. Make sure it is efficient enough to connect your wet dish room. 

Drainage away of waste material often contains grease and grease disposal problem in foodservice. Here you will need a quality grease interceptor installed by a recognized professional company. A grease interceptor plays crucial role in preventing grease from leaving the restaurant’s drainage program and clogging the city sewer system. 

In today’s time, foodservice wastewater is truly a big problem for sewers designed for residential waste. A grease interceptor prevent grease from leaving the restaurant’s drainage system and clog the city sewer system.

When a waste material enter the interceptor, it separate into three layers. The heaviest particles of food and dirt sink reside in the bottom, the middle layer is mostly water with little solids and grease and the third layer is grease and oil. Interceptors are made available in different sizes so that you could select the one as per the area of your place. 

There are two kinds of interceptor cleaning made possible today: skimming (removing the last layer) and a full pump-out of the tank. For big food service operations, skimming is not at all sufficient. You may need to filter the heavy and lower layer of particles. 

Depending on the size of your kitchen, install New York Grease Trap Systems that easily filter the waste materials prior the oil and dust particles reached the grease trap. Ensure its proper maintenance with the use of bacteria, enzymes and other additives to prolong the life of your system.