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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.