Restaurant and building owners need to know:
|For a grease trap
to interceptor to work correctly, it must be properly:
* Designed (sized and manufactured to handle the amount of waste that is expected);
* Installed (level, vented, etc.); and
* Maintained (cleaned and serviced on a frequent basis).
Solids should never be put into grease traps or interceptors. Routine, often daily, maintenance of grease traps and interceptors is necessary.