Grease Interceptors

Why they are required

Grease cools and hardens in pipes, causing blockages in the building and the city sewer. Municipalities set rules for food service operations, and most require an interceptor for kitchens that wash pots, dishes or floors.

Requirements and sizing rules differ by municipality, so we check with the local authority early in design.

Types

• Passive interceptors, often a tank in the floor or ground
• Smaller under-sink or point-of-use units, where allowed
• Automatic units that skim and remove grease
• Larger in-ground interceptors for high volume kitchens
• Sample ports and inspection access

Placing the interceptor

Location matters. An interceptor inside a building takes floor space and needs access for cleaning. One outside needs trenching, structure and sometimes traffic-rated covers. In tenant spaces the landlord may need to approve a location, particularly if it means cutting the slab.

Pumping and cleaning access is practical. Trucks need to reach the unit, and covers must be reachable in winter.

Planning and operation

Interceptors only work if they are cleaned. Cleaning frequency depends on the kitchen. A full interceptor lets grease pass through, which can lead to fines and sewer problems. We plan the maintenance schedule with you from the start.

Smell can be an issue when covers are opened. Sealed lids and ventilation help.

Which fixtures drain to the interceptor is a design choice. Sinks that handle food waste usually must, while hand sinks and washrooms usually do not. Our plumbers lay this out together with the kitchen exhaust and equipment layout done by our mechanical and electrical crews, so the full kitchen is coordinated.

If you are leasing a space for a restaurant, ask about the interceptor before you sign. Adding one to a space that lacks it can be a large cost. We help with this during site selection, as part of our involvement before the lease.