To judge whether a catering grease trap is easy to use, you can look at it from the following aspects:
Material quality: Good catering grease traps are usually made of high-quality stainless steel materials, which have the characteristics of corrosion resistance, high temperature resistance, and easy cleaning.
Design structure: A good catering grease trap should have a reasonable design structure, including grease trap, oil-water separator, inlet and outlet pipelines and other parts. The number and location of the oil baffle should be able to effectively separate the oil and water, and the design of the inlet and outlet pipelines should facilitate the discharge of oil and water.
Separation effect: A good catering grease trap should be able to effectively separate oil and water, reduce grease entering the drainage pipe, and prevent clogging. The separation effect can be evaluated by looking at the arrangement of the grease baffle and whether the design of the oil-water separator is reasonable.
Capacity: A good catering grease trap should choose the appropriate capacity size according to the actual water consumption and grease discharge of the restaurant. Too little capacity can lead to frequent cleanup, and too much capacity can result in waste.
Cleaning and maintenance: A good catering grease trap should be easy to clean and maintain. It can be judged by observing whether the inside of the grease trap is easy to clean, whether there are drainage holes, etc.
By considering the above factors, you can judge whether a catering grease trap is easy to use.