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Several people use the term grease trap and grease interceptor interchangeably. Indeed, they are both used to keep any fats, oils and greases (FOG) out of the drainage lines by capturing them to ensure that our city’s water system stays clean. However, there is a clear difference between the two, and knowing what that exactly is will help you operate your commercial food establishment better. In this blog, Hugo Plastics explains what both grease traps and interceptors are, what to use them for and how to maintain them. If you are just in front of a renovation or retrofitting your new restaurant, keep reading to ensure you select the best option for your situation.

Grease traps

Grease traps are installed into commercial kitchens to separate water and FOG and trap all fats, oils and greases. The tanks slow down the flow of the water, which gives enough time for the two liquids to separate from each other. The solid FOGs settle at the top, and any heavier waste goes to the bottom, while the cleaned wastewater can flow down into the city’s pipeline system. Grease traps are connected to kitchen sinks and other wastewater outlets and are required by law. They work in a low water pressure environment with a flow rate between 10 and 50 gallons per minute and are generally smaller in size. At Hugo Plastics, we custom make grease traps for our clients to ensure they fit your restaurant and kitchen well and install them usually beneath your sink.

Grease interceptors

Grease interceptors are large units that, similarly to grease traps, work to remove FOGs from the wastewater. Due to their large size, they are usually installed outside of the commercial food establishment underground. They are ideal for use in large-scale food establishments, such as a major restaurant with various sinks and wastewater outlets. Generally, their flow rate is over 50 gallons per minute, and they operate in high-pressure water environments. They work the exact same way as grease traps by slowing down the wastewater and ensuring the FOG separates from the water and floats to the top of the equipment. Hugo Plastics is also able to custom make grease interceptors for large restaurants.

Maintenance requirements

It is essential to clean and maintain your grease traps and interceptors correctly and regularly to prevent any future problems. As grease traps are smaller and get filled up faster, they usually need to be cleaned and emptied at least once a month. However, this might increase if the kitchen generates a large amount of FOGs. As grease interceptors are larger in size and can take a bigger amount of grease, oil and fat, they only need to be cleaned once in three months. Even though they need less servicing, make sure you check on their functions regularly to keep them working effectively.

Find out more with Hugo Plastics

Now that you know the difference between a grease trap and an interceptor, you should be ready to get one custom-made for your commercial food establishment. Hugo Plastics is happy to answer any further questions you might have about these two FOG removal units and how they can help keep your restaurant working well. Contact our team if you need a grease interceptor or grease trap for your kitchen, and we will take care of the manufacturing and installation for you!

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