Gris trap

A grease trap is essential equipment for any commercial kitchen that washes greasy pots, pans, and cooking surfaces. Without this device, hot fats and oils flow down drains, where they cool and solidify inside pipes. These hardened deposits gradually narrow the passage until water cannot pass through, causing backups, foul odors, and expensive plumbing repairs. Municipalities also levy heavy fines against businesses that allow grease to enter public sewer systems. Installing a grease trap protects your plumbing, your wallet, and the environment.

The operation of a grease trap relies on simple physics. Wastewater from sinks and dishwashers enters the tank through an inlet pipe. The water cools as it sits in the tank, causing fats and oils to separate from the liquid. Grease, being lighter than water, floats to the top. Solids settle at the bottom. A baffle system prevents floating grease from escaping through the outlet pipe, which draws water from the middle of the tank. Only relatively grease free water continues to the drainage system. Regular maintenance removes the accumulated grease and solids before the tank reaches capacity.

Construction quality determines how effectively a grease trap performs over years of service. Stainless steel resists the corrosive effects of hot water, detergents, and acidic food waste. Seamless welded construction eliminates leak points that would release foul odors or untreated wastewater. Heavy gauge metal withstands the weight of concrete floors and accidental impacts from heavy kitchen equipment. The removable lid provides access for inspection and cleaning. Interior baffles direct flow properly while remaining detachable for thorough scrubbing. Multiple inlet and outlet ports accommodate different kitchen plumbing configurations.

Sizing a grease trap correctly ensures proper function. Too small, and grease will overflow into the drainage system. Too large, and the trap takes up unnecessary space. Standard sizes range from 20 liters per minute for small food stalls up to 200 liters per minute for large hotels. A typical restaurant producing moderate volumes uses a 50 to 75 liter per minute unit. Calculate your needs based on the number and size of sinks, dishwashers, and other grease producing equipment. Professional plumbers can assess your specific requirements.

Maintaining your grease trap keeps it working effectively. Schedule professional cleaning when the accumulated grease and solids reach 25 percent of the tank volume, typically every one to three months depending on kitchen volume. Scrape plates and pots thoroughly before washing to reduce grease entering the trap. Avoid pouring extreme hot water directly into drains, as this melts grease and carries it past the trap. Keep cleaning records to demonstrate compliance with local regulations.

It also protects your commercial kitchen from plumbing disasters and regulatory penalties. Simple design uses gravity to separate grease from wastewater. Stainless steel construction resists corrosion for decades. Proper sizing ensures effective operation. Regular maintenance prevents costly backups. Whether running a small food stall or a large hotel kitchen, this grease trap will keep your drains flowing freely and your business compliant with environmental standards.