An Oil and Grease Trap, is a device used to capture food solids, fats, oils, and grease (FOG) from wastewater generated in kitchens, before they enter the drainage system.

It is also known as Grease Trap, Grease Separator, or Grease Interceptor but all of these do the same thing that is capture FOG and prevent the damage to the drainage system and keep the environment clean.

If you are running a commercial kitchen, a restaurant, a hotel or a canteen or similar business installing a grease trap is a must. It prevents the grease from clogging the pipes and avoids drainage issues like backflow.  Theses drainage issues cause the whole drainage system to be stuck and require frequent cleaning, maintenance and sometimes the drainage pipes need to be replaced which involves a lot of time and money.

A grease trap is an essential equipment to keep your kitchen hassle free from drainage issues so that you can focus on your business.

Further, it is also a mandatory Environmental Compliance to install Oil and Grease in all commercial kitchen, a restaurant, a hotel or a canteen or similar business to meet the wastewater discharge standards.

A grease trap works on the principle that density of oil and grease is less than that of water. In grease trap a suitable retention time is provided so that the Oil and Grease get separated. The separated FOG forms a layer at the top while the heavy solids settle at the bottom and relatively a cleaner water exits through the outlet.

Essential parts of a Grease Trap are a removable basket screen with perforations that captures all the food debris. Secondly a specifically designed baffle system and an outlet section that provides suitable retention time to ensure the Grease Separation.

While selecting a grease trap model you need to keep some important things in your mind,

1. How much waste water does your kitchen discharges in a day -This helps to estimate the capacity of grease trap required.
2. Where can you install a grease trap- Like inside your kitchen or outside the kitchen to ascertain what size of grease trap can actually be fitted at your place.
3. What kind of foods is made in your kitchen. A restaurant serving oily and fried food stuff would generally generate more quantity of Oil and Grease in the waste water, requiring a relatively bigger Oil and Grease Trap.
4. Rush Hours. Always account for peak waste water flow rate in rush hours when your kitchen is very busy, so as to accommodate sufficient safety factors to avoid overflow and grease trap malfunctioning.

Grease trap functioning depends on its components and design. A grease must contain following essential components

1. Removable perforated Stainless Steel Basket Screen with handles. A basket screen captures food debris from incoming waste water and reduces solid build up in the grease trap.
2. Baffle Arrangements. A grease trap must have specifically designed baffle arrangements to facilitate efficient FOG separation and also prevent the separated FOG from flowing to the outlet drainage system.
3. Inspection Chamber. Having an inspection chamber in your grease trap gives you a fair idea that how well your grease trap is functioning. An inspection chamber is generally a third chamber which act as a final barrier for preventing grease from escaping the Grease Trap System.