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Your cart is empty.Restaurant kitchens produce a great deal of waste grease which gets in the drain lines from various sinks, dishwashers, and cooking equipment. If not removed, the grease can clump and cause blockages in the sewer. Grease sticks to pipe walls while fats and oils damage wastewater treatment equipment, costing municipalities and business owners millions in repairs every year. If allowed to enter a natural watercourse, fats, oils, and grease can cause serious damage to the environment. That's why legislation ensuring that foodservice operators use the correct fats, oils, and grease management is now being heavily enforced. Polluters can face large fines or even closure if grease waste isn't managed effectively. Fortunately, grease management systems such as grease traps are readily available.
Simply put, a grease trap is a receptacle through which wastewater containing grease flows before entering a drainage system. The receptacle is designed to intercept or trap the grease while allowing clear water to escape.
Grease interceptors work on the basis that all fats are way lighter in density than water and that grease won’t mix with water. This means fats and oils float on top of the water. When wastewater enters a grease trap, the flow rate is low enough to enable the wastewater to cool and separate into three layers. The grease rises to the top inside the interceptor and is trapped using a baffle system. Solids settle at the bottom and the separated clear water escapes under an outlet baffle.
