Standard Grease Traps  
The passive grease trap (interceptor) was patented by Nathaniel Whiting of California in the late 1800’s. The typical passive grease trap design has not changed. Government bodies have been  initiating and/or enforcing laws/bylaws created to stop grease discharges into our sewer  and  septic systems.

The grease trap slows down the flow of warm  greasy water allowing it to cool. When the water cools, the fats, oils and greases separate and float to the top of the grease trap
allowing cleaner water to flow down the sewer lines.  Grease traps are required to be professionally pumped, typically every 4-6 weeks. Typical grease trap pumping charges are from $150 to $350 from a company like RotoRooter or RapidRooter. Many plumbers will refuse to pump or clean out a grease trap or grease interceptor.

Never use chemical solvents, hot water, caustic or emulsifying solutions to clean out the grease trap. Do not use acid-based products to clear grease blockages in you sink drains. This process will dissolve the grease causing it to harden further down the pipes and/or sewage system. Apart from being illegal, using grease chemicals and enzymes only delays the cleanup process. The grease cleaning, snaking, and pumping process is costly and ongoing.

"Find me a restaurant owner, manager,  dishwasher, chef , bylaw officer or health inspector that speaks kindly of a standard grease trap"

To properly clean out a grease trap, all grease accumulations  must be bailed out from the surface. This oil or grease (brown grease)  cannot be placed in the waste oil or grease bin for recycling. Keeping your grease trap  clean will ensure a smooth running kitchen,  avoid sewer backups, service interruptions, and  a filthy smelling work environment. Your restaurant inspection green rating is influenced by the cleanliness of your grease trap. The grease sludge cleaned from the grease trap is not recyclable. The grease sludge ends up in a landfill site. Brown Grease causes corrosion to grease traps. This in turn makes grease traps vulnerable to rusting and leaking.

"On average, a small  restaurant has a traditional grease trap with a  50lb grease capacity. If the grease trap is pumped out at the minimum of 4 times per year, then 200lbs of grease waste, per year, per restaurant gets deposited into our landfill sites"

Even with a well maintained grease trap,  15% of the grease in the dishwater is perpetually flowing into the sewer line

 The main problems of a grease trap are that the trap is not properly sized, as well as poorly maintained. The grease build-up inside a traditional grease trap can not be measured by the human eye. A grease trap is rarely maintained on a schedule. Grease trap maintenance is usually performed when the odour is unbearable.  If you were filling up a sink  with water to clean dishes in the dark, sooner or later the sink would overflow. The very same concept applies to the traditional grease trap. When a traditional grease trap is half full  40-60 percent of the grease goes directly down the drain and into the sewer or septic systems.

 Grease Interceptors 
Grease interceptors are plumbing fixtures that traps grease and and food particles to prevent them from entering and clogging up the sewer systems. In more technical language, it's a vault with a minimum capacity of between 500 and 750 gallons that is usually located on the exterior of the building. The vault includes a minimum of two compartments, and flow between each compartment is through a 90° fitting designed for grease retention. The capacity of the interceptor gives the wastewater time to cool, allowing any remaining grease not collected by the traps time to congeal and rise to the surface. The grease  accumulates until the interceptor is cleaned. A proven fallacy is that a bigger grease interceptor is a better grease interceptor.  Outside grease traps / interceptors will operate differently in winter versus summer. Grease interceptors are  prone to clogging during colder Canadian weather. When a grease interceptor leaks, the surrounding lands  are contaminated.

Enzymes, Chemicals and
Grease Emulsifiers
Enzymes. Chemicals, Emulsifiers and bleach are illegal to pour into the drain or grease trap  in most counties, towns, cities, provinces and countries. The thought of pouring any of the named classification of products directly into our sewer
system is a  non-environmental choice.

What we pour into the sewer affects our future drinking water.  A complete section has been added to the greasetrap.ca site to further educate Canadians as well as our world wide readers
on the affects of using enzymes, emulsifiers, bleach, and grease trap chemicals.

Please make the time to read the Grease Trap Enzymes , Chemicals, and Emulsifiers page

Overloading The
Sewer System
Sewer systems need to be properly maintained from the drain to the treatment plant.  Clogged sewers lead to overflows. As sewage overflows onto streets, it enters the storm drain system and is carried to our local creeks and beaches, creating health risks for swimmers, fish and plant life. Grease is a waste that the sewer system cannot handle, and therefore should not be poured down the drain. Excessive FOG entering public sewer systems can easily result in municipal-levied fines and sewer waste surcharges. Enforcement of these infractions is increasing. A  poorly maintained grease trap is the leading
cause of  municipal fines. Nothing would be more disgraceful
than  a municipal fine on your facility or corporate resume.

Canadian Sewer By-Laws
Most Cities have Similar  By-Laws and Written Ordinance

Province of  Nova Scotia - Sewer Use Model By-Laws
Region of Peel - Sewer Use By-Law
City of Windsor -  Sewer Use By-Law
City of Kingston - Waste Discharges to Municipal Sewers
City of Ottawa - Sewer Use By-Law
City of Surrey - Preventative Maintenance Program- Sewer Grease
City of Winnipeg - Sewer by-law