An Introduction To Grease Interceptors For A Better Understanding

By Author: Aqua Mundus
Total Articles: 5
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If we are discussing about draining away wastewater and materials then we're not just mentioning the water. The water normally consists of a huge amount of grease and other substances and the disposal of the grease is a very complex thing in the food service industry. A grease interceptor is a must in various towns and cities by law. It's also universally recognised as a grease trap.
The function of the grease interceptor would be to restrict the grease from entering the restaurant's or commercial kitchens major drainage system and blocking the local sewer system. Various penalties are often imposed on restaurants and commercial kitchens, if their waste matter exceeds the normal local standards for its percentage of FOG (fat, oil and grease).
As waste stuffs go through the grease interceptor, it gets separated into three different layers: The weighted substances of food and dirt drop towards the lowest layer; the mid section is generally water, with a few suspended solids and grease content in it; and the last layer is completely fats, oils and grease. The interceptor only allows the contents of the mid-section ...
... to stream into the main drainage system. The Interceptors are available in different shapes and sizes according to your budget and requirements.
Maintenance of the grease interceptors is highly recommended because the last layer of the trap can block pipes if we allow the quantity to build up, and further the topmost layer will combine with the middle section and will potentially cause a back flow blockage.
Basically there are two popular methods for cleaning the grease interceptor:
1. Manually removing the last layer of the interceptors and
2. A complete pump-out of the tank
For most of the commercial food service establishments manually removing or the process of skimming isn't enough. The first layer where heavy particles are stored, lower layer of substances must also be cleaned away. You can choose to perform the process of skimming on a regular basis along with a complete pump out at normal interval of times.
For the food service businesses, the type of food they serve and the volume of business they do should be their guidelines, along with the logical measurement of the waste matter to judge the FOG or chemicals it has. In a few countries, the penalties are very severe and some also include a pretreatment step by the addition of grease degrading biological fluid or by filtering incidental solids within the wastewater before entering the grease interceptors.
The setting up of the interceptor outside the building or below ground is most common. This can be done some feet below the area of the kitchen, this will be helpful because we can use the gravity flow in the elimination of grease. There are a number of methods and steps involved with the process of installation to maintaining of the grease interceptors; you must follow the ones that are cost effective, efficient and less time-consuming for your business.

About Author:-
Dan Smith belongs to the hospitality industry and recommends Aqua Mundus for effective management of wastewater and other drainage issues. This leading company offers a wide range of grease interceptors. Order an efficient grease interceptor from its website.