Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Grease Trap for Chocolate Shop


Recommended Posts

Anybody ever hear of a chocolate shop (yes, production will be on site) having to put in a grease trap? I have never heard about a chocolate shop having to put in one. If you know of a chocolate shop having to do this, please let me know where they're located and who they are. Thanks

We had to put in a 100 gallon grease trap underneath our 3 compartment sink. According to my utility company, if you are putting anything else besides water and soap down your drains, you need one.

Be very sure that they are looking for an under the sink trap, NOT something like a 1000 gallon trap that has to be put outside....then you are looking at 5,000.00 plus...at least in North Florida.

Link to post
Share on other sites
Anybody ever hear of a chocolate shop (yes, production will be on site) having to put in a grease trap? I have never heard about a chocolate shop having to put in one. If you know of a chocolate shop having to do this, please let me know where they're located and who they are. Thanks

We had to put in a 100 gallon grease trap underneath our 3 compartment sink. According to my utility company, if you are putting anything else besides water and soap down your drains, you need one.

Be very sure that they are looking for an under the sink trap, NOT something like a 1000 gallon trap that has to be put outside....then you are looking at 5,000.00 plus...at least in North Florida.

Thanks for your response. If you don't mind me asking, how much did it cost to install and how much for the actual trap? Thanks

Link to post
Share on other sites

I had to put one in (Rhode Island), and it is inspected periodically by my town. I can look up the cost and size tonight. I do remember that in my area we are allowed to use the manually-emptied kind, whereas in Providence [i was told] the automatic kind, at much greater cost, are required.

Link to post
Share on other sites
I had to put one in (Rhode Island), and it is inspected periodically by my town.  I can look up the cost and size tonight.  I do remember that in my area we are allowed to use the manually-emptied kind, whereas in Providence [i was told] the automatic kind, at much greater cost, are required.

I met with the city today and they are requiring me to put a small one in. How often do you have to empty it ? Do you do it yourself?

Edited by ChristopherMichael (log)
Link to post
Share on other sites

You could do it yourself - or you can bring in the plumber to do it. Do it often and it isn't as gross as letting it go. The last kitchen I was in (I sublet) didn't do it for two years and when they finally did, I couldn't stand to be in the kitchen. My current kitchen is a much larger facility with a huge trap and the plumber comes in every 3 months.

Link to post
Share on other sites

I do empty it myself, not often enough, once last year (first year in new shop), pledging to every three months this year. It is a nasty job, I do it after closing on Sat night, since we open latest on Sundays. I'm pretty sure mine is a 20-gallon, the one I had in the old shop was the smallest made and it's now sitting in my garage. Be more than happy to give it to anyone within driving distance!

Link to post
Share on other sites

I was more than happy to let the plumber take care of that one. It was so nasty in fact that I usually found an excuse to get far away until he was done.

Of course we waited until the sinks backed up before calling him in; in retrospect that might have been a bad way to handle it ...

Notes from the underbelly

Link to post
Share on other sites

I know that my son opened a catering business in So Calf. and the health dept in his town would not allow him to put a grease trap under the sink! It required him to install a 500 gal one outside. :wacko: With the unit cost and the installation and labor charges( Had to dig a long way to connect to main sewer. The cost was over $10000 :sad: This was almost the deal breaker on starting his business!! There are several stores and restaurants that were unable to open because of this regulation!

Link to post
Share on other sites
  • Similar Content

    • By Douglas K
      I made my fifth ever batch of chocolate over the weekend, a 45% milk chocolate. I did the usual warming of everything, and the batch started off without a hitch. After running 24 hours I got ready to cool the chocolate to temper, and the stone seemed awfully hot. Sure enough the chocolate was 147 degrees F. Normally it comes out at around 120. The chocolate seemed kind of thick, but this is my first batch as low as 45%, so not sure if that’s normal. The chocolate tempered just fine, and tastes fine for have gotten so hot. I’m wondering if I got a minuscule amount of water in the batch? I’m not sure how that would have happened, though thinking of everything ad nauseum I can think of possibilities. The ingredients themselves are all ones I’ve used before without issue, though first time with the roasted nibs, but they came from the same reliable source as all my other nibs. Just curious if anyone else has seen this happen.
    • By Wisper
      Hi, 

      I need to make portions of exactly 12g (=0.423oz) of truffle ganache. 
      These truffles will be packed in a cardboard box with the total weight written on the package - so I cannot mess up... 

      What solutions do you have to control the weight of the ganache for truffles?
      I tried to measure them on the scale but it's time consuming and not very reliable... 
       
      I bought a silicone mould - the cavities are too small and the ganache seems to stick to the mould.
       
      Have you tried to make your own shells for truffles?
      It's not very clear how many cm in the mould will translate in how many grams in the product....
       
      any suggestion will be appreciated.
    • By Douglas K
      I am new to chocolate, but have been a home cook all my life. I have been reading here for awhile as I go on my chocolate journey. I learn a lot from the things I read here, but I really don’t have a lot to contribute since I am such a novice, especially with chocolate, so I thought I’d share something light with the community to hopefully give you something fun to take your mind off of some of our intensity these days. Sunday I made my second batch ever of bonbons, and they’re made with my own chocolate, a lavender ganache filling with a little taste of salted caramel. I saw this little guy on top of one of my leaf bonbons offering to protect it from any renegade bugs as they sat on the counter. I love these little jumping spiders, and they’re welcome in my house any time. Cute little sucker who hung out for quite awhile. Anyhow, something lighter for your day.

    • By eglies
      Hello everyone. 
       
      Ive encountered some issues with my truffles. 
      I use truffle shells and have made a caramel recipe and it seems to be leaking. Any tips on what i should do?
       
      Attached is a photo to show a clear image of what i am describing!
       
      Thankss 😀
      IMG_6005.pdf
    • By Chris Hennes
      I'm making another cooking video, this time about a chocolate cake from The Geeky Chef Cookbook. And the frosting recipe is basically garbage: 1 stick of butter to 165 grams (1 3/4 cups!!!!) of cocoa powder. So in the video I need to say something along the lines of "A normal frosting recipe has more like XX cocoa powder per stick of butter." So can I get a quick spot-check here? For your preferred cocoa-powder-based frosting recipe, how much cocoa powder per stick of butter? I don't actually know how much I added in the end, the cameras were rolling so I just added cocoa and sugar until it tasted good!
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...