Grease interceptors take in the flow of water from the parts of your restaurant that produces grease, and filters it out, before the waste water passes into the city’s drains. Since a large flow of water – such as ones from many kitchen and production sinks that could potentially be turned on all at once – could compromise a smaller grease trap, the largest factor on the right size for a restaurant’s interceptor is the volume flowing through it, and not the actual contents of flow. While this works (the flow will never overwhelm the unit when clean), depending on the amount of grease the restaurant produces that makes it into the interceptor can become overfull with grease, which also compromises the trap and requires additional cleaning. [Read more…]