Difference Between Grease Traps and Grease Interceptors

Grease and water don’t mix, especially when they travel through the sewer lines. It is for this reason that Cngreasetrap grease traps are essential in commercial kitchens.

Restaurants are not the only structures to benefit from grease traps and grease interceptors. Hospitals, malls, schools and other establishments require the installation of grease traps to avoid clogging the sewage lines and being fined as a result of any blockages. Fixing the internal plumbing systems of the establishment where a sewage blockage occurs leaves the business with unprofitable downtime for the duration.

Flow Rate

Low volume flows require a grease trap. The grease traps work well with the low water pressure (less than 50 gallons per minute).Kitchens with a high volume of flow, such as more than 50 gallons per minute, will have a grease interceptor. Large-scale establishments install grease interceptors, as they are fully equipped to handle the extensive grease flows through the drains.

Location

Grease traps, being relatively smaller than grease interceptors, are installed beneath the kitchen sink.Grease interceptors, however, with their large size, are installed outside of the building or underground. Local ordinances may have a say in where a grease interceptor should be located. Grease interceptors work well if the devices are located close to the fixture they serve. Ideal locations could be an adjacent room or under the fixture served.Foul odors emanate from grease interceptors, so they should be placed away from the areas where restaurant customers frequent.

Size

Grease traps are usually the size of a bread box. Sizing can vary, usually between 10 gallons and 500 gallons.Grease interceptors, with their larger holding capacity, are typically the size of a mini fridge. Grease interceptors feature a holding capacity of 500 gallons on up.An establishment can figure out the ideal size for a grease trap or grease interceptor by considering whether it is a facility with low, medium or high grease production. For instance, a convenience store, delicatessen, snack bar or sandwich shop will produce low grease flows. A coffee house, pizzeria and ice cream parlor typically produce medium grease flows. High grease flows are produced by cafeterias, bakeries and family restaurants.