Two Different Types of Grease Interceptors (GGI and HGI)

October 10th, 2013 Posted in Commercial Pumping
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It’s no secret that fats, oils and greases can have an adverse effect on sewer and septic systems. That’s where grease interceptors come in handy, reducing the level of grease and oils in wastewater. The first grease trap was patented in the late 1880’s, but these systems have come a long way since those days.

Hydromechanical grease interceptors collect fats, oils and grease discharged from high-volume kitchens by controlling the flow of water and allowing hot water to cool. Fats, oils and grease settle out of the water and are then caught by a baffle to keep it from flowing out of the grease interceptor. These models are typically installed beneath sinks, and must be cleaned manually to ensure peak performance. They’re sized by gallons per minute flow and poundage, and use simple principles to keep harmful grease out of a sewer system.

Gravity grease interceptors are comprised of two or more compartments. The larger amount of water slows down the water inside the interceptor, allowing grease to separate. Buoyancy plays a major role in the way gravity traps work, and they’re much larger than hydromechanical grease interceptors. They’re also more efficient, collecting up to ninety percent of fats, oils and grease as they travel through the system.

If you’re planning to build a restaurant or other high-volume kitchen, local ordinances probably require you to have some sort of grease interceptor installed for the health of the municipal sewer system. Working closely with a licensed sewer and septic professional will ensure that you not only stay within the bounds of local law, but also that you find the most effective and efficient system for your needs.

Posted on behalf of Shawn Bynum, Bynum Plumbing

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Sewer Grease Interceptors and FOG

January 31st, 2013 Posted in Grease Traps
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Do you own a restaurant, deli or other food service establishment? If so, you should know that FOG is a bad thing to have in your sewer line. FOG? Yes, FOG. In this case, however, we’re not referring to the stuff that London is known for. In plumbing terms, FOG stands for Fats, Oils and Grease. When any or all of these materials make there way into the city sewer system big problems can occur.

There are different methods that have been employed to minimize the occurrence of FOG. Chemical emulsifiers, enzymes, bacteria or a combination of these additives can be utilized to get the FOG out of your place of business, but there are reasons that none of these methods provide a truly viable solution. Although emulsification and related processes can chemically alter the FOG, the components can simply reform once they have entered the city system. Many towns and cities have banned their use altogether and, instead, require the use of proper grease interceptors.

Grease interceptors are devices that are installed between kitchen drain lines and sanitary sewer lines to capture FOG that comes from food preparation, dish-washing and the cleaning of fixtures in the kitchen. These interceptors are not to be confused with the small grease traps present in many residential systems. Two types of commercial interceptors are commonly used and choices are made based on space available and volume generated.

The larger type is known as a GGI, or Gravity Grease Interceptor, and these are usually installed outside the building. The other, smaller, type is called an HGI, or Hydro-mechanical Grease Interceptor. Grease interceptors and grease traps need regular grease trap cleaning and maintenance in order to work properly.  Your sewer septic professional will help you to determine which type will both suit your needs and comply with local ordinances.

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