What do grease traps do?

Grease traps are specifically designed to prevent fats, oils, and grease from entering the sewer system. Installing an accurate grease interceptor is important to ensuring every commercial kitchen complies with regulations. A separator not only prevents a buildup of gunk in your pipes but can also prevent contaminants from reaching the water supply and your kitchen will look cleaner.

Restaurants are one of the most common sources of FOG that causes backups, and they're particularly vulnerable to the resulting damage to your establishment, often in the form of loss of business during temporary closure, spoiled food, and defamed reputation. The use of adequately sized and regularly inspected grease interceptor is mandatory by local jurisdictions in restaurants, along with hotels, commercial kitchens, food-processing establishments, supermarkets, factories, and other places that routinely produce excess amounts of FOG that would probably wind up in public sewage system.

How Do Grease Traps Work?

The primary feature of an oil and grease separator is to prevent any unwanted kitchen matter (anything rather than water) from entering the sewer system, this includes FOG and solid food debris, etc. Whether attached to kitchen sinks, ovens, and dishwashers or elsewhere in the kitchen where FOG is produced, grease trap for kitchen will perform the same basic function.

Because vegetable oil, fats, and grease is 10-15% less dense than water, fats, oils, and grease (FOG) float on top. When the wastewater outflows from your kitchen sink enter the grease trap, the solid food particles sink to the bottom, while the lighter grease and oils float to the top. This cleaner wastewater in the middle is then pumped into a secondary tank and then returned to the regular sewage system.

This is possibly done through a system of baffles, plastic walls inside a grease separator tank to slow down the flow rate and often control the flow of water. Captured light-weighted grease fills the trap from the top down, while the grease-free water exits through piping at the bottom of the grease interceptor into the following plumbing.

The size of the grease trap for kitchen required will depend on the flow rate of wastewater through the kitchen either through sinks, ware washers, or equipment. Low flow rate = smaller trap and high flow rate = larger trap.

In commercial kitchens where oil and grease production is high, it will be beneficial to double up on grease management systems. While traps will remove total FOG from wastewater, aren’t 100% foolproof. To maximize efficiency and minimize FOG ending up in the sewer, two traps can be placed side by side. Any elements escaping from the first trap will be caught by the next. It is always recommended to have a site survey carried out by an expert and they will let you know what you need to do and make sure that your grease separator is effective as possible.

Understanding what a grease trap is and how does grease interceptors work, you’ve taken the first step in making the best possible decision for your food establishment.

Once it comes time to purchase and install an oil and grease trap, you will be confident you’re making the right choice. You won’t have to worry about sewer overflows, surprise expenses, or other unexpected costly surprises. Instead, you’ll be focused on creating a better customer experience.

Feel free to contact Pearl Water directly for specific assistance in choosing the best ideal grease trap plant for your commercial or institutional foodservice operation.

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