Grease Interceptors

A grease interceptor, also known as a grease trap, is an essential piece of kitchen equipment that prevents fats, oils and grease (F.O.G.) from building up and clogging drain lines. It also keeps F.O.G. from entering a city's sewer lines. All foodservice establishments, both large and small, should invest in a grease interceptor to prevent problems.

Some local governments have laws that require establishments to have a grease interceptor. Be sure to check if you are unsure about your area.

Location | How They Work | Size Calculation | Flow Control | Maintenance | 
Material Construction | Space Savers | Table

Location

Grease interceptors are located between a restaurant's appliances (sinks, pre-rinse, dishwashing machine, etc.) and sewer lines.

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How Grease Interceptors Work

• They manage the flow of water discharged from a restaurant, which allows F.O.G to separate from the water.
• A combination of flow control, baffle design and air mixing allow F.O.G to be separated. Since it's lighter than water, it's retained in a tank.
• Heavier solids will fall into the bottom of the interceptor, leaving the waste water to flow through sewer lines with minimal grease content.

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Size Calculation

It's very important you order the correct size for your establishment. To determine which grease interceptor to purchase, you must first determine the amount of wastewater being discharged from your kitchen. This is measured in gallons per minute (GPM) of flow.

Use this calculator to determine your GPM:

Note: Minimum requirement states the rated grease capacity of an interceptor must be at least twice that of its flow rate. For example, a 15 GPM interceptor must have at least 30 lb. grease capacity. In addition, it must have efficiency greater than 90 percent when performance tested.

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Flow Control

All of Central's grease interceptors are supplied with flow control devices. This is essential to the rated operation of your grease interceptor both managing the rate of wastewater flow and allowing air to be mixed with the water/F.O.G mix. The air is attracted to the F.O.G and when in the separation area accelerates and improves the separation of F.O.G.

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Maintenance

• Grease interceptors require regularly scheduled maintenance.
• In addition, a bacterial dosing product should be used regularly to avoid build-up and blockage. Central has one available, model #166-009.
• Employees should know how to handle grease properly and remove grease and food debris from cooking supplies and into a waste container prior to dishwashing.

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Thermoplastic or Epoxy

Grease interceptors can sit on the floor or be recessed. Professional installation is recommended. Central has two types of grease interceptors available.

Thermoplastic

• Will not corrode, chip or peel—even under the most severe applications
• Many user-friendly features to simplify cleaning and maintenance
• Molded in one piece to eliminate seams and potential leaking
• Lightweight and strong for ease of installation, transport and storage

Epoxy-Coated Steel

• Composed of 11 gauge steel with oven cured epoxy coating
• Provides a solid, puncture-resistant surface

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Space Savers

Low Profile

11"H, which allows them to be placed under a sink or in tight spaces. Thermoplastic models are designed for all internal parts to be removable with just 6" of overhead clearance.

Compact

Have enhanced baffle systems for more efficient separation of grease at low flow rates

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