| Grease traps/grease interceptors are typically | | | | summer and are more prone to clogging during cold |
| reservoirs, which vary in size, built into a discharge | | | | weather. As a business owner/manager, you should |
| piping system a short distance from the grease | | | | know where the grease trap, drain lines, and |
| producing area. Baffles in the traps slow the | | | | clean-outs are located at your restaurant. |
| wastewater flow and reduce turbulence allowing the | | | | Proper cleaning and maintenance of the grease trap |
| grease and water to separate. Grease naturally rises | | | | and drain line reduces the amount of solids and |
| to the surface, and the trap retains the grease while | | | | grease going into the public sewer system and |
| allowing grease-free wastewater to flow into the | | | | minimizes the likelihood of back-ups or blockages. |
| sewer system. Grease must be removed from the | | | | Some sanitation districts and/or municipalities require |
| trap periodically. | | | | grease traps and periodic maintenance and |
| | | | inspections for specified businesses. This is because |
| Grease Trap is basically a device that captures | | | | untrapped oil and grease in the wastewater |
| grease entering a system before it reaches the | | | | decreases pipe capacity over time and eventually will |
| sewer lines. Usually used in commercial applications | | | | cause the pipe to clog. Piping systems without grease |
| such as restaurants or cafeterias. | | | | traps need to be cleaned more often and some |
| Grease traps capture the oil and grease from the | | | | piping may have to be replaced sooner than |
| flow of wastewater by slowing down the flow of | | | | otherwise expected. Excessive grease sent to the |
| hot greasy water through the grease trap (actually a | | | | wastewater treatment plant can also overload their |
| tank) and allowing it to cool. As it cools, the grease | | | | system and cause the facility to exceed its allowable |
| and oil separate out of the water and float to the | | | | discharge limits. Running extremely hot water down |
| top of the trap. The cooler water continues to flow | | | | the drain only moves the problem down stream, and |
| down the drain pipe to the sewer while baffles | | | | may only make it worse. |
| prevent the accumulated grease and oil from flowing | | | | Fixing a sewer line blockage can be expensive, both |
| out of the grease trap. The size of the grease trap | | | | in terms of potentially lost customers and repair cost. |
| depends largely on how much waste your business | | | | If the pipe clog is within your building sewer line, you |
| produces and how often you perform trap | | | | will be responsible for fixing the problem and paying |
| maintenance. | | | | all costs. If the clog is in the public sewer line, but can |
| Grease traps may be located inside or outside of the | | | | be traced to your restaurant, you will be liable for |
| building. Traps that are located inside the building tend | | | | paying all or a portion of the repair costs. |
| to be smaller and require more frequent maintenance. | | | | Accumulating the oil and grease close to the source in |
| Traps that are located outside the building tend to be | | | | a properly maintained grease trap is the most |
| larger and may be less disruptive to maintain. Outside | | | | cost-effective way. |
| grease traps will operate differently in winter versus | | | | |