If you run a commercial kitchen, or any other commercial enterprise that deals with cooking food, you’re probably familiar with the amount of waste the process generates. Cooking food in large amounts requires an immense amount of materials, and creates a lot of byproducts. Many of those waste byproducts end up flowing into the sewer system. The problem with that is that some of those byproducts are actually extremely bad for both the buildings sewer system and the municipal sewer main. Read on to find out how important grease interceptors are for maintaining a healthy sewer system.
What is a Grease Interceptor?
Often referred to as grease traps, a grease interceptor is a large box that is installed in the building’s sewer line. As wastewater flows into the grease interceptor, solid waste will sink to the bottom of the chamber. Lighter waste, like fats, oils, and grease (FOG) will rise to the top of the chamber. This leaves only liquid waste to flow into the sewer system. As long as the grease trap is cleaned out every few months, it will effectively strain out any materials that might damage the sewer system.
Why Grease Interceptors are Necessary
The main issue for commercial sewer systems that handle food is FOG. These semi-liquids are often poured down the drain after being used. The problem is that once they cool, they congeal into a more viscous substance that sticks to the walls of the sewer pipes. This restricts the flow of water through the pipe and eventually can clog it completely. FOG buildup can clog up the city sewer main as well, which is why most cities have made it a requirement for all commercial kitchens to have a grease trap.
Magnolia Commercial Plumbing Heating & Cooling offers a full range of grease interceptor services throughout Washington, DC