Opening a commercial kitchen or running a restaurant goes beyond the basic expectation of a well prepared meal; it also involves the careful consideration of Fats, oil, and Grease (FOG) waste management. This is where the grease interceptor comes in- it is not just a supplementary plumbing apparatus; it is an indispensable culinary gadget.
In this blog, we will address some important issues in this context: Why should restaurants ever use grease interceptors? What are the financial advantages? What will be the ecological consequences? From the legal obligations with grease interceptors to their ecological relevance, here are the eight points that focus on why grease interceptors can often be the silent saviors of every kitchen.
The Invisible Shield to Clogged Pipes
Envision the madness at the peak marketing hours of a restaurant kitchen with chefs and workers moving to Josh the griller and fryer. In the process of cooking, more and more fats, oils, and grease (FOG) byproducts are getting washed off down the drain. Most of these FOG substances don’t dissolve; instead, they solidify after cooling and lead to ugly buildups that block pipes. Grease interceptors can collect these oils before they enter the sewer system, allowing them to virtually eliminate plumbing problems from backups. Boiler corrosion is an option, but the best option.
However, for us to understand the need for grease interceptors, a few points must be discussed. First, these appliances don’t just help with keeping the kitchen clean.
It's the Law
Both local authorities and national regulators mandate the installation of grease interceptors in commercial kitchens. Why? Because if grease coming from thousands of restaurants and commercial kitchens is not intercepted, it can accumulate in municipalities’ sewage systems, forming ‘fatbergs’ – large masses of grease that block up drainage systems. In London in 2017 was discovered the largest fatberg in history with a construction length above 250 meters long which resulted in thousands of dollars damage and weeks of labour to remove.
As in many places, these rules are regulatory and non-compliance can attract fines which range between $500 to $5,000 and repeated offence brings fines that are even steeper or closure in some cases. It goes without saying; it is good to keep grease out of the sewer!
How Does a Grease Interceptor Work?
For the most part, you can consider the grease interceptor as a filter in that it keeps FOG waste out of the sewage system. A grease interceptor is usually located under a sink or in the ground outdoors, and it serves to capture grease and solid waste, allowing only clean water to pass through.
Stage 1: Cooking wastewater originates from the kitchen and is discharged into the grease interceptor.
Stage 2: The oil/grease floats over the water while the solid waste sinks to the bottom.
Stage 3: The layer that consists of the water with the least amounts of impurities is the water that leaves the interceptor and is directed to the sewer.
This system does an excellent job of trapping most of the grease and oils which ensures the pipes are clean and do not clog. Simple yet extremely effective!
The Cost Factor: How Grease Interceptors Can Be Cost Effective
It is true that grease interceptors require high costs for setup but they save a lot of money long term as they reduce the costs of plumbing overtime. Reports state that a single plumbing issue caused by grease can range anywhere between $500 and $1,000 in cost to a single restaurant. When you also add the many backups that occur and the specialist labor required to fix those, it really makes sense.
Some studies estimate that the use of a Grease Interceptor as part of plumbing design can save up to 75% of all future costs associated with that design element. In such a low profit margin industry those savings provide great impact to the business bottom line.
You Should Also Read this Blog: Factors to consider when Choosing the Right Food and Beverage Filter
Environmental Impact: Taking Grease Management to the Next Level
The waste management problem extends beyond a single kitchen; the environmental effect is tremendous. A recent report by the EPA reveals that FOG waste mishandling is one of the most pronounced causes of sewer overflows, partly accounting for about 47 percent of all public sewer blockages. These blockages then lead to spillages of effluents which are dangerous and can lead to pollution of rivers and oceans, resulting in the death of aquatic animals as well as the contamination of water for human consumption.
Restaurants manage to produce approximately 3 billion gallons of spent grease every year in the United States only. Grease interceptors present an ideal means of waste management that ensures this waste does not contribute to the pollution of natural water bodies. Some facilities have even started the practice of marketing intercepted grease, with it being utilized in biodiesel production and not seen as mere garbage.
Making the workplace better
No one enjoys the stress caused by countless plumbing backups that the kitchen tends to bring about. The persistent odor of waste grease in the kitchen that is not treated along with the apprehension of plumbing failures usually makes the atmosphere quite dreadful. This is possible because by using a grease interceptor, the chances of plumbing will be eliminated while still working towards a safer workplace for employees by lowering the chances of odor discomfort and unnecessary cleanup that can waste time.
Conclusion
Grease interceptors rank low on the list of overall restaurant costs, yet they are essential and effective as well as cheap solutions. They maintain the operational efficiency of your kitchens and spare you from making expensive repairs in the future, meet the requirements of laws and regulations, and also protect the surrounding area. A grease trap is mandatory for every restaurant or commercial kitchen and should not be considered an attached extra option.
So the next time you look for one of these boxes, which usually sits below the sink or at the far end of the kitchen, wish to remain unnoticed, and remember: this is the little helper that does a great deal of good for both your venture and the environment.