What an interceptor does
A grease interceptor slows wastewater so that fats rise and are held while cleaner water flows on. It must be emptied regularly. If not, grease passes through and causes blockages.
Municipalities generally require interceptors for food service and set rules for their installation.
Types and sizing
Small units sit under sinks, while larger in-ground interceptors serve whole kitchens. Size depends on the number and type of fixtures and on local requirements.
In-ground units involve excavation, which affects cost, schedule and winter work.
Ask the municipality early what it requires, because rules differ and inspection of the interceptor is common.
Location and access
Tanks need room for service trucks and safe, easy access for cleaning. Inside a leased building, the landlord's approval and slab cutting are likely needed.
Poor access leads to skipped cleanings, so plan this carefully.
Other kitchen plumbing
Floor drains, trench drains, hand sinks, prep sinks, dish machines, hot water and gas lines all need coordination. Hot water demand in kitchens is high, and a correct heater size avoids shortfalls.
Our plumbers, gas fitters and electricians work together so the equipment arrives, and connects, without conflict.
Show your kitchen manager where the shut-off valves, cleanouts and interceptor are before opening. Emergency drain calls usually come at the busiest time.
Keeping it working
Set a cleaning schedule, keep records and train staff on what goes down the drain. Our building maintenance service can help with routine checks of drains, traps and equipment.
Staff habits matter more than equipment. Scraping plates, using strainers and avoiding hot-water flushing of fats keep systems working.
Questions we hear
How often must an interceptor be cleaned?
It depends on its size and use, and on local rules. Many need cleaning every few months.
Is an interceptor always required?
Most food service uses need one, but requirements differ by municipality and kitchen type.