Anyone who works in a commercial kitchen likely has at least some exposure to a grease interceptor. Also known as a grease trap, the grease interceptor is required for commercial kitchens across the U.S. It is a vital piece of equipment that protects municipal sewage lines and water treatment plants.
Grease interceptors are required by law in Utah, according to commercial plumbing concern Beehive Plumbing. The experts at Beehive say that grease interceptors are normally installed in exterior locations and designed to be easily accessible for cleaning purposes. But exterior installation is not always mandatory.
Intercepting Grease Is a Simple Principle
Intercepting grease before it makes it to the sewage system is a pretty simple principle. Systems are designed to both capture and separate fats, oils, and grease (FOG) from kitchen wastewater. All water flowing from sinks and dishwashers is sent through the system.
Why is it necessary? To prevent FOG from accumulating in sewer lines. FOG accumulations can cause the same types of problems in sewer lines that they cause in residential plumbing. Remember that fats, oils, and greases solidify as they cool. They coagulate and attract all sorts of debris that can ultimately plug a line completely.
FOG is also problematic in water treatment plants. It clogs filters and gums up the works. It makes treating wastewater much more difficult. Therefore, municipalities want to keep it from ever reaching sewage lines.
How a Grease Interceptor Works
A grease interceptor is essentially a large tank with the filtration system. It can be installed inside or outside a building. Some of the largest commercial kitchens in the U.S. utilize underground tanks capable of handling large volumes of water.
Waste water from kitchen fixtures flows into the tank rather than directly into the sewer line. Heavier solids settle to the bottom while FOG floats on the top. The clear water in between is allowed to flow out of the tank and into the sewer system.
A grease interceptor is known as a grease trap for one very big reason: FOG gets trapped in the tank. Likewise for the heavier solids that sink to the bottom. Both need to be regularly removed to ensure the system continues working properly. And in some states, grease interceptors can only be cleaned by licensed professionals.
Different Types of Grease Interceptors
There are different types of grease interceptors commercial kitchens can choose. The first is known as a hydromechanical interceptor. It is smaller, usually installed indoors, and intended for lower volumes of 20-50 gallons per minute.
High volume kitchens are more likely to utilize a gravity grease interceptor. This type of system includes a larger tank with a capacity of up to 4,000 gallons. The gravity grease interceptor works primarily on the principle of gravity. It gets no help from mechanical systems.
Businesses Required to Utilize Grease Interceptors
It is clear that restaurants are required to utilize grease interceptors for all fixtures originating in the kitchen. But what other types of businesses are impacted by grease interceptor regulations? Try the following:
- Private and commercial cafeterias
- Food processing and manufacturing plants
- Catering facilities
- Grocery and convenience stores offering food prep
- Hotels, motels, and resorts
- Hospitals with commercial kitchens
- Schools, universities, and institutional kitchens
Beehive Plumbing says that some types of non-food businesses need to use grease straps as well. Commercial laundry and automotive service facilities immediately come to mind.
A grease interceptor is a crucial tool for keeping unwanted substances out of municipal sewer lines. They play a vital role in keeping sewage moving and water treatment plants running.