Monthly Archives: February 2012

Difference between a grease trap and an interceptor

Oil and water are not a good mix, at least they aren’t a good mix if they show up together in a public drinking supply, and this is always a potential danger where a restaurant is concerned. Grease and cooking oils must be prevented from entering the public system, and this is where grease traps and grease interceptors enter the picture.

The biggest differences between grease traps and grease interceptors is size and location. Both types of devices are alike in that they collect grease and oils and prevent these substances from entering the public water system via a private line.

Grease traps are the smaller of the two devices, and are usually located directly under a sink. Interceptors are much larger, are located outside of a restaurant or facility, and they are most often located a few feet underground.

It takes a licensed plumber to determine what size device is best suited for your facility, and this will be contingent on the volume and flow rate of wastewater from your facility’s kitchen sinks, dishwashers and mop sinks.

It is a legal requirement for food establishments to install and maintain proper grease interceptors, because these can mean the difference between a pure water system and a compromised system. Grease needs to be removed from traps and interceptors on a regular basis in order for them to work effectively.

Derksen Plumbing & Heating recognizes the needs of restaurant owners, and the company is expert at installation, maintenance and repair of traps and interceptors. Call one of our professionals at 204-668-4450, and we can arrange to take care of your situation.