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Grease Trap

Grease traps and interceptors are mostly found in commercial cooking facilities such as restaurants and school cafeterias. Grease traps separate and retain grease and oil from food waste, and permit liquid waste free of those contaminants to discharge into sewer systems. The grease trap system is composed of a flow restrictor, an inlet, baffles, a lid, an airtight seal, and an outlet - all components work together and separate 90% of greases and oils from waste water flowing down the drain.

Building codes require commercial sinks, dishwashers, floor drains and mat washing area drains to be fitted with a grease trap or a grease interceptor to separate waste water from greasy material before draining into the sanitary sewer system. Water draining through a grease trap will have its velocity regulated to the capacity of the trap by a flow restrictor - eliminating any turbulence which can impede the separation process. Wastewater then passes a series of baffles designed to separate and release greases, fats and oils. Released greases, fats and oils rise to top of the grease trap to be accumulated until removed.

Over accumulation of grease in the trap, the less grease will separate from the water and float to the top. Instead grease will flow into drain, causing clogged drains and sewer backups, and possibly saturating indoor air with offensive grease trap odors. Municipalities require commercial cooking facilities, in the most restaurants, to ensure the pretreatment of waste water by installing the full restaurant grease trap equipment including a flow restrictor and up to three baffles, as well as engaging in regular cleaning of grease trap waste.

Commercial Grease Trap Services include but are not limited to:

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