Commercial kitchens are often fast-paced environments, leaving little time to worry about if fats, oil, and grease are being effectively managed. For this reason and many more, grease traps (and grease trap cleaning for that matter) are a critical part of any successful establishment.
Grease traps have been around for well over a century and their build has remained relatively unchanged since then. Hey, if it’s not broken, don’t fix it.
There’s another unit, however, that has commercial kitchen managers wondering if they’re using the best possible grease trapping option: the grease interceptor.
Both grease traps and grease interceptors keep fats, oil, and grease (FOG) from entering the sewage system, but how are they different? Here’s a refresher on what grease traps and grease interceptors are, how they differ, and why they’re essential.
