Grease Trap Interceptors
Grease Trap Interceptors
What is a grease trap interceptor? I get this question from new restaurant owners on a regular basis. The grease trap interceptor recovery system is also commonly known as a “grease trap” or “grease separator”. To simply put it, it is an enclosed square tank that is typically installed under the sink. The sink drain and dish washer drains are connected allowing the water to flow through the grease trap interceptor removing the fats, oils and greases (FOG) before the grease is allowed to flows into the septic drain field or city sewer waste water treatment facilities.
Fats, oils and greases are lighter and less dense then water causing the grease to rise to the top of the grease trap interceptor separating the grease from the waste water. Waste water or fluids flow into the top of the grease trap interceptor tank. The out flow drain pipe is located at the top of the grease trap interceptor allowing the separated water or effluent to flow out to the main drain leading to the waste water treatment area. A tank partition separating the two sides restrict the separated grease from exiting the grease trap interceptor and contaminating the out flow waste water.
There are several types, sizes and construction methods being utilized in the fabrication and design of grease trap interceptors. Most new systems are constructed of steel of heave plastic such a UHMW. Some local municipalities have grease trap interceptor design and installation criteria that will require an inspection by the municipality and the installation must be approved before the restaurant will be issued a permit.
Grease trap interceptor size is a common question. This is determined by the type and design of the grease trap interceptor you intend on installing. The (GPM) or gallons per minute is also a factor in determining the size of grease interceptor required. The type of food being prepared or processed should also be taken into consideration. Most grease trap interceptor manufactures will take into consideration all factors and will advise the owner on the proper type and size unit to be installed.
Grease trap additives such as beneficial bacteria can save a restaurant owner time, money. Terrible odors emitting from a grease trap will travel into the dining area cause customers to leave and never return. One of the worst smells in the restaurant industry is an unmaintained grease trap or grease trap interceptor. Treating a grease trap interceptor with beneficial bacteria will reduce the need for pump outs and eliminate odors and smells in most cases. Cleaning and maintaining a grease trap of interceptor should be performed on a weekly basis.
Inspect your grease trap and waste water system on a regular basis. You will reap the rewards of a healthy system saving money, time and maintaining an odor free environment for your employees and you’re customers.
By: Bradley Skierkowski