Grease Traps
Restaurant and foodservice kitchens produce a lot of waste grease which is present in the drain lines from the various sinks dishwashers and cooking equipment such as ovens and commercial woks. If not removed the grease will congeal within the sewer and cause blockages and back-ups.
Method
When the outflow from the kitchen sink enters the grease trap, the solid food particles sink to the bottom while the lighter grease and oil floats to the top. The relatively grease-free water is then fed into the normal septic system. The food solids at the bottom and floating oil and grease must be periodically removed in a similar manner as with septic tank pumping. A traditional grease trap is not a food disposal unit. Unfinished food must be scraped into the garbage or food recycling bin. Milkshakes, gravy, sauces and food solids must be scraped off the dishes before they enter the sink or dishwasher. To try to maintain some degree of efficiency there has been a trend to specify larger and larger traps. Unfortunately, providing a large tank for the effluent to stand also means that food waste scraps also have time to settle to the bottom of the tank, further reducing the available volume and adding to the clean out problem. Also, rotting food contained within an interceptor breaks down producing toxic waste. This attacks mild steel and concrete materials resulting in "rot out" on the other hand Polyethylene has acid resisting properties. A bigger interceptor is not a better interceptor, in most cases having multiple interceptors In series will separate grease much better. Because it will have been in the trap for some time, grease collected in this way will have been contaminated and is unsuitable for further use. This kind of grease is referred to as brown grease.
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