A grease trap is a device kitchen wastewater flows through before entering the sewer waste system. Technically called a grease interceptor, it intercepts, captures, or “traps” fats, oil, and grease (FOG). Your city requires these devices to protect sewer systems and natural waterways that help make your community unique and beautiful.
Grease Interceptors Are Good For Business
Grease interceptors come in a number of shapes and sizes, ranging from large units installed outside your kitchen to compact devices located beneath pre-rinse sinks. The latter capture FOG where most of it enters the plumbing system. While protecting your city’s wastewater system, these units also help guard your business’ plumbing against costly clogs. Kitchens with long plumbing runs to the sewer system -- such as those in a mall or hospital, or a restaurant inside of a large building -- often choose under-sink grease interceptors. They know these devices will save them from backups, non-compliance fines, and downtime for repairs that can result from clogs. Other kitchens use higher-capacity grease interceptors that are usually installed outside the kitchen. These units are designed to handle greater volumes of FOG. Regardless of which type is right for your kitchen, a grease interceptor lets you focus on growing your business because you know you have FOG under control.
Grease Interceptors Are Good For Your Community
Your city’s sewer collection system takes wastewater to a treatment plant. Treatment plants are not designed to handle FOG. FOG (especially grease with animal fats) cools and solidifies at normal temperatures in pipes. That cooling, with other chemical reactions in sewer lines, causes blockages and, eventually, backups called sanitary sewer overflows (SSOs). SSOs are significant public health risks and require specialised equipment, time, and manpower to clear. In communities like yours where grease interceptors are required, SSOs are rare. As a result, city governments don’t have to budget money for sewer repairs. They can invest in urban beautification and other projects that help boost economic activity in your area.
Large grease generators in the kitchen are the pre-rinse sinks and the pot-washing sinks. Grease comes from the food residue that is on used plates and cookware. The biggest generator of grease is the three-compartment sink, where a lot of the pots and pans are washed.
Surprisingly, very little grease comes from the dishwasher. Plates and cookware have grease and food residue scraped/rinsed off at the pre-rinse station before they go into the dishwasher. Any grease that does come out of a dishwasher is emulsified grease. Grease emulsifies due to the high concentration of detergents and high strength soaps that dishwashers utilise. Emulsified grease cannot be trapped.
For best odour management, upgrade to the Big Dipper Advanced or purchase an Upgrade Kit. There are a few tips to help reduce odours from your existing Big Dipper. (1) Daily Maintenance, (2) Increase Water Intake, (3) Add Bleach, (3) Reduce Skim Cycle Time, (4) Add grease or Oil, (5) Other causes such as indirect floor drains, area ventilation, and ware washing practices.
DON’T LET GREASE IN THE TANK BE YOUR GUIDE:
Your kitchen generates very little grease relative to full-service restaurants. You’ll see little, if any, grease in your grease collector. That’s okay. It’s still working.
DON’T LET WATER SIT IN THE UNIT.
Your business processes a lot of dairy and sugar, a feast for foul-smelling bacteria. At least once/day, fill and drain your sinks. This will flush stagnant water from the tank. A cap of bleach can also be added to help kill bacteria.
DO RUN THE UNIT DURING OFF HOURS.
Unplug the unit and plug it in after hours (or during off-peak hours). This sets the run time every 24 hours.
DO SET THE SKIM MODE TO 1.
This runs the unit 15 minutes/day. After the first day, check the grease collector. If
it is all grease and no water, increase the skim mode. Remove any automatic dosing systems from the sink.
DO EMPTY THE SOLIDS STRAINER BASKET DAILY.
Odours are coming from bacteria breaking down food, not grease. Make sure the food source (strainer basket) is being emptied regularly.