Here in Saskatchewan, it is mandatory by law to have grease interceptors in the restaurants. Grease interceptor tanks in Saskatchewan prevents the water filled with fats, oils, and grease from entering the municipal water system. The tanks are buried underground, and their conventional design has not changed since the 1880s. These tanks are used to prevent the water system's clogging due to fats, oils, and grease.
1- Working of a Grease Interceptor
In a grease interceptor, a pipe is placed midway where the dirty water enters from the restaurant carrying the chunks of foods and FOG. As the chunks are more decadent, they come to rest at the interceptor tank's bottom. Since water's specific gravity is more than FOG, these materials tend to float at the top of the tank rather than settle down at the bottom.
The clean water stays in the central portion of the tank. Through another pipe located midway of the interceptor, the clean water flows out. The chunks accumulated at the rear end are cleaned after a certain period. This prevents any further damage to the pipes. With the help of a skimmer, the FOG is removed from the top. These FOG removed are then taken for recycling or disposal process.
2- Difference Between a Grease Trap and an Interceptor
A grease trap is used when the flow rate is less than 190 liters per minute. A grease interceptor is used when the flow rate is more than 190 liters per minute.
To finish
Grease interceptors help segregate clean water and FOG.
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