Across the country, there has been a noticeable increase in food enthusiasts and specialty restaurants. And with that, grease traps.
Effective grease traps are designed to slow the incoming wastewater so the fats, oil and grease congeals and floats to the top and solids settle to the bottom of the trap. If these accumulations of FOG are not routinely pumped out of the trap, the contaminants overflow the trap and contribute to downstream problems. Some facilities with high FOG may have a grease separator within their facility, which is typically managed by staff of the facility.Breaking them downFats and oils are
