What determines the need for a grease interceptor?

The determination of the need for a grease interceptor is fundamentally based on the volume of grease that is produced by commercial kitchens. Commercial food establishments generate substantial amounts of fats, oils, and greases (FOGs) as a byproduct of cooking and food preparation. These substances pose a significant risk to drainage systems and wastewater treatment facilities because they can lead to clogs and backups in sewer lines, causing environmental and health concerns.

Installing a grease interceptor is essential to mitigate these risks by intercepting and holding the grease before it enters the municipal sewage system. The size and design of these interceptors are directly influenced by the estimated volume of grease generated within the kitchen. Thus, the more grease produced, the more crucial it becomes to have an adequately sized and effective grease interceptor in place to manage that volume.

While the type of food prepared, the number of kitchen fixtures, and the type of drainage system can also influence certain aspects of plumbing design, the primary deciding factor remains the expected grease production. This focus on volume ensures that the plumbing system maintains efficient and safe operations while preventing environmental issues associated with grease build-up.