Grease Interceptor vs Grease Trap

Difference between a grease interceptor and a grease trap

"Grease Interceptor vs. Grease Trap" or “how does a grease trap work” are common queries people search online often to determine the right device for their commercial kitchen, and we’re here to satisfy your curiosity. Understanding the differences between a commercial grease trap and interceptor is crucial for every restaurant owner. While both devices perform the same essential function- preventing fats, oils, and grease (FOG) from entering the sewer system and causing blockages- they have distinct characteristics and applications. In this article, we’ll explain ‘how does a grease trap work’, highlight the key differences between a grease interceptor and a grease trap, and help you determine which device is best suited for your commercial establishment.


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How does a Grease Trap Work?

Commercial kitchens produce fats, oils and grease (FOG) along with solid food sludge as byproducts of cooking, that stem from used cooking oil, and other food materials containing fats, and oils. Treatment plants are not equipped to process grease, and when grease coagulates, it clogs pipes, leading to sewer backups or sanitary sewer overflows. To mitigate these issues, local and state regulations mandate the installation and regular cleaning of grease traps in commercial kitchens. When wastewater mixed with these compounds are disposed of down the kitchen sink, they are intercepted by a grease trap or an interceptor before they enter the sewer system. Inside the grease trap, the FOG begins to cool down and harden within the baffle structure. As FOG is lighter than water, it floats to the top of the trap, while heavier solids settle at the bottom, allowing only the cleaner wastewater to flow out into the septic system, leaving the grease and solids behind.


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grease interceptor vs grease trap

Do I need a Commercial Grease Trap or an Interceptor for my restaurant?

Grease trap cleaning for restaurants involves handling an abundant amount of fatty grease, used cooking oils and food sludge which is an unpleasant task, but must be done regularly. By routinely cleaning the grease trap, commercial kitchens can avoid health hazards, and potential fines for non-compliance with environmental regulations. A comprehensive commercial grease trap cleaning can also extend the lifespan of the grease trap, saving the business money in the long run and ensuring a pleasant dining experience for the customers.

Grease traps are complex devices consisting of multiple components, including the lid, gaskets and baffle. Restaurant grease trap cleaning begins with detaching the lid from the grease trap with a crowbar or a wrench without causing any damage to the gaskets which are located just under the cover. After that you need to insert the ruler/a wooden dowel into the sludge tank to measure the grease level and record the findings in an FOG report issued by EPA (The Environmental Protection Agency) fats, oils and grease (FOG) management and control program. Then, remove dirty water, and solidified waste from the tank using a portable shop vacuum and store them in a water tight container. To achieve optimal cleaning, you need to scrape down the lid and insides of the grease trap to eliminate the stubborn grease and smaller debris stuck on the wall. Then, clean all parts of the grease trap with soap and room-temperature water before putting it back together. If needed, you can use a heavy duty pipe cleaner liquid and room-temperature water to clean all parts of the grease trap for the best result. At the end of the grease trap cleaning operation, carefully reassemble all the components and remember, any mistake in this step can lead to the failure of the trap.

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How often should grease traps be cleaned?

grease trap cleaning service by Inland Empire Grease Pumping

The answer to the question ‘how often should grease traps be cleaned’ depends on multiple factors such as, the capacity of the grease trap, the volume and type of food waste produced, as well as local grease control regulations. Generally, a grease trap regardless of their size and capacity, should be cleaned every one to three months. High-volume establishments like busy restaurants that operate larger commercial kitchens may need monthly grease trap cleaning, while smaller or less busy facilities might manage with quarterly cleanings. 


The famous 1/4th rule of commercial grease trap cleaning which indicates “if the trap is more than 25% full, it should be cleaned immediately” helps restaurant owners to determine the exact cleaning schedule. Additionally, local grease trap cleaning regulations as well as health and safety laws may mandate specific cleaning intervals, often obligating commercial kitchens to clean up their greasy mess at least every 90 days. Consulting a professional grease trap cleaning service can help you determine cleaning frequency of your restaurant and can ensure thorough cleaning as well as adherence to regulations, providing a cleaner commercial kitchen environment.


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Did you search for 'free restaurant oil pick-up near me' in San Bernardino County? Look no further! Because Inland Empire Grease Pumping Service, a proud partner of The Grease Company family, is here to solve all of your grease management needs. We specialize in reliable cooking oil disposal for commercial kitchens. Don't let your used fryer oil go to waste. Join us in recycling it for a greener future. Partner with us today and let's make a difference together in responsible restaurant waste management.


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