It is important to keep the area of your septic system clear of trees, shrubs, and ornamental plants. A busy yard will only grow heavy roots into your septic system. Yes, your trees and scrubs are looking nice and green and growing large. That's because they are eating good and feeding off your septic system. A heavy rooted yard will grow roots into the tank and pipes in the drainfield and stop the flow of water, causing drainfield failure. A septic tank needs to be serviced the same as your car would. Every three years you need to open your septic tank from the inlet access point and pump the liquids and solid matter from the tank. Scheduled pumping of your septic tank will keep the solid content from building up and seeping out to your drainfield. Too much solid matter in the system will stop up a drainfield and the cost of replacing a drainfield will be much more than scheduled maintenance. Some tanks, (built after 1999), will have a filter in the tank and it is important to clean the filter from the outgoing side of the tank. Call today to schedule an appointment.
LETS TALK ABUSED SYSTEM:
This is clearly an abused tank. The tank has not been pumped in years. No trees or roots in the yard but the solid content built up so much that it seeped out to the drainfield and stopped it from draining timely. When this happens, you need to replace the drainfield. After filing for a permit, a county inspector responds to the property and does a soil test to determine the type of soils you have and the seasonal elevation of the ground water table. This will insure that your septic water has enough soils between the bottom of the drainfield and the water table to properly filter the contaminents out before the water reaches the water table, otherwise you will add to the pollution of the ground water. Size also matters, because if you use more water than the size can handle, your new system will fail pretty immediate, which will cause you to replace it again. After a drainfield is installed, the county inspector will return to check the specifications and ok it to be covered. After covering the drainfield, you need to re-install your sprinkler system and replace the sod in the work area. Clearly, it is more cost effective to do a maintenance then to go through this. Besides you become a good friend to the enviroment and not pollute the ground.
LETS TALK DOSING SYSTEM:
Lift stations are needed when a drainfield can not be gravity fed. Often referred to as a dosing system, the waste from the home gets captured in the septic tank and the wastewater gravity feeds into the dosing tank. When the elevation of the water reaches a certain level, the pump float turns upright and the pump turns on and pumps the effluent into the drainfield. When the level of the water lowers in the tank, the float returns to the down position and the pump turns off. You will also find a high water alarm on the system to inform you of trouble if the pump does not turn on and that will be the time to have a septic tech check the pump. It is important to have clear access to the tank in order to service it when needed. Blocked access ports, or too many plants in the area can affect the performence of the pump. That situation can burn out a pump prematurely if roots or dirt get into the tank so it is important to have the area clear and sealed properly.
What Is A Grease Trap?
A grease trap is an engineered device designed to remove spent Fats, Oils and Grease (FOG) and associated solids and debris from food service establishment waste streams, preventing entry of these materials into either municipal sewer collection systems or privately owned on-site wastewater treatment facilities. The grease trap captures those wastes and contains them until a waste hauler or pumper service can properly dispose them. If you operate a food service establishment, you should have and maintain a grease trap. This fact sheet is intended to provide food service establishments with basic common misconceptions about their use; how are they cleaned and maintained; and who regulates their use. One of the primary purposes of a properly sized grease trap is to retain high temperature spent FOG until cooling and separation of the spent FOG and water can take place. The retention of food service solids lost to the waste stream is also an important function of a grease trap. Large particle solids, with masses greater than that of water, settle to the bottom of the grease trap and are intended for removal along with the floatable spent FOG during periodic cleaning.
Cleaning & Maintaining Grease Traps:
A grease trap should be checked and maintained to ensure it is working properly. Backups, odors and drainage problems are signs that the grease trap is not functioning as it should. By far, the greatest factors affecting the amount of spent FOG released to the waste stream in any food service establishment are the cleaning and maintenance techniques of the kitchen staff. The care taken by staff to dry scrape leftover food and spent FOG from cooking utensils, food preparation equipment and dishes prior to using water is key to reducing the loading of grease traps. Also, the disposing of wastes such as leftover milk and other beverages can have a major effect on the waste stream. Best Practices regarding cleaning and maintaining grease traps include: Dry Cleanup – don’t use the hose as a broom! Prevent spills – this reduces waste and the need for cleanup. Train all staff on the location, purpose and function and proper maintenance of grease trap and interceptors on a frequent basis. Assure that maintenance is conducted on a regular schedule and is written into policies and procedures for facility. The most important management procedure for grease traps is that a company representative be present during any cleaning, pumping or skimming performed by a contractor. This safeguard permits management to respond appropriately to any questions about the services performed. Pump out schedules should be properly established and strictly followed. It is important that these pump outs are complete; i.e., the grease caps removed, the sides scraped or hosed down and the trap refilled with water. The contractor should indicate whether the trap is refilled with clean water or water from the trap. Never “hot flush” (continuously run hot water) the grease trap as the heated, liquefied grease will be flushed down the sewer. While hot flushing may divert the need for pumping, the facility is liable for any costs associated with clogs caused by the flushing. Transforming Today’s Wastes Into Tomorrow’s Resources™ Many people assume that the amount of spent FOG generated at a particular site is directly related to the type of food being prepared, but this is often not the case. The importance of maintaining a clean and properly operating grease trap is often unknown or overlooked by food service operators. Because spent FOG fills a grease trap from the top down, it is hard to measure the depth of ‘fullness’ of a grease trap on a visual inspection. The most important aspect to remember is that as more spent FOG is retained in a grease trap, the more the separation efficiency diminishes