State Plumbing Codes requires grease traps or interceptors for any establishment that introduces grease or oil into the drainage and sewage system in quantities large enough to cause line blockages or hinder sewage treatment. Interceptors are usually required at restaurants and large commercial establishments such as hotels, hospitals, factories, food stores, butcher shops, school kitchens or other public eating places. Under-the-sink grease traps may also be required.
The plumbing specialists at Mr. Flush in Augusta, GA, and Aiken, SC, and the surrounding areas are trained to install and service grease traps in businesses large and small. Simply call 706-673-5874 in Georgia or 803-673-5874 to request a consultation about a new system or for service for an existing system.
Fats, oil and grease – – also called FOG in the wastewater business – – can create problems in wastewater collection and treatment systems. Most wastewater collection system blockages can be traced to FOG. Blockages in the wastewater collection system are serious, causing sewage spills, manhole overflows, or sewage backups in homes and businesses.
A grease trap looks very much like a septic tank. Three-compartment sinks, pot sinks, dishwashers, and similar fixtures discharge their wastewater through a separate plumbing stub out into a grease trap rather than into a septic tank. Upon entering the trap, the wastewater flow slows, which allows the lighter grease to separate from the wastewater and float to the top of the trap where it cools. Baffles in the reservoir retain the wastewater long enough for the grease to congeal and rise to the surface. The grease can then be removed and disposed of properly.
An interceptor is a vault with a minimum capacity of 750 gallons that is located on the exterior of the building. The vault includes a minimum of two compartments, and flow between each compartment is through a 90· fitting designed for grease retention. The capacity of the interceptor provides adequate residence time so that the wastewater has time to cool, allowing any remaining grease not collected by the traps time to congeal and rise to the surface where it accumulates until the interceptor is cleaned.
All grease interceptors should be cleaned at least four times each year. Some establishments will find it necessary to clean their interceptors once a month. Grease traps should be cleaned at least once a week. Some need to be cleaned daily. If the establishment has to clean it too often, the owner should consider installing a larger trap or interceptor. Call Mr. Flush experts when you need assistance.