If you own a restaurant, a grease trap is one of the most important things that you have to own. Cooking by its nature creates greasy utensils and cookware. Grease traps collect fat, oil and grease. They are essential to business establishments. Some municipalities require that a restaurant operate with at least one large grease trap. Grease traps are not installed directly into the drain that it’s filtering. Instead there is a control valve that keeps the water from reaching the traps quickly.
Well here’s how it works. First, the distance between the trap and the drains cools the water whilst the water is on the way to the trap. As it cools down, the food debris sinks under the water and the fat, oil and grease floats to the surface of the water. The flow control unit will continuously wash the debris, preventing it from entering into the trap. The grease trap acts like a well that prevents the floating oil, grease and fat from passing through. On top of that, there is a wall on the input side of the grease traps, which blocks the path of the oil, grease and fat, as well as other large food debris, to the drain on the other side of the wall. Therefore, even without visible filters the food, oil and grease are trapped in the grease traps.