Grease Trap v Grease Interceptor – The Difference
If you have a commercial kitchen, you have probably heard of a grease interceptor or grease trap, which will help prevent the fat that your kitchen produces from being washed down into the drains, damaging your restaurant’s plumbing and potentially adding to dangerous “fatbergs” in the sewerage system.
Here are some differences between the two to help you decide which would be best for your business.
The main difference between grease traps and grease interceptors is that grease traps are designed for lower use than grease interceptors. According to the UK government, you are responsible for preventing your business from causing pollution, and this includes waste oil and grease. Installing stainless steel grease traps means that a restaurant kitchen with a lower water pressure can use them for removing their excess fat. They vary in size and will usually be found inside the kitchen, so they can be regularly maintained, cleaned out and emptied.
You will find that most stainless steel grease traps are very hard-wearing and easy to keep clean. They are significant in prolonging the life of your plumbing system and show that your business is environmentally conscious by keeping fat out of the sewage systems – not only helping to fight the fatbergs, but preventing it from flowing into local streams and rivers, which could have an impact on wildlife.
Grease interceptors are designed for higher use than stainless steel grease traps and are ideal for very large restaurants or kitchens where the flow of fat into the drains will be much higher. As a result, they are very large and cannot be installed inside the kitchen so are usually outside or underground.
Keeping your grease trap or grease interceptor well maintained is also essential. They do need regular cleaning so that they can do their job efficiently. Grease traps will usually need more cleaning than an interceptor, as they are smaller and fill up quickly, whereas grease interceptors usually only need cleaning about every three months. Be sure to clean them when your restaurant is closed or the smell may put off customers. You can also pay someone to come and maintain them, which is an easy option if you want full maintenance taken care of.