GOOD TO KNOW
There are three types of grease control devices (GCDs) typically used at food service establishments.
- Hydromechanical Grease Interceptors (HGI) also known as grease traps are typically small and located indoors connected to a three-compartment sink. These are designed for separating and retaining the FOG and settled solids while allowing water to continue to flow at a designated flow rate into the sanitary sewer using gravity. Newer HGIs made from polycarbonate plastic are tested and rated to breakdown and retain a high capacity of grease.
- The Gravity Grease Interceptors (GGI) are usually larger, made from concrete, and located outside underground. Like HGIs, these interceptors are also designed to separate and retain FOG and solids while allowing the remaining wastewater to be discharged to the sanitary sewer.
- Automatic Grease Removal Devices (AGRD) are active, automatic devices that separate and remove FOG from wastewater while cleaning itself of accumulated FOG at least once every twenty-four hours using an electromechanical apparatus.
GOOD TO DO
- If you contract with a company for maintenance of your GCD, ensure they are certified through the HR FOG certification program.
- Keep records on-site of GCD pumping/cleaning and maintenance to provide to inspectors. Download sample maintenance logs and other resources from HRFOG.com.
- Food service establishments should always follow proper grease-handling protocols.
Installation & Maintenance
- Install properly-sized grease control equipment. For a guide to sizing, download the Hampton Roads Regional Technical Standards for Grease Control Devices.
- Regularly maintain GCDs to make sure it is less than 25% full of grease and settled solids, contains outlet Ts, and the structure is in good operating condition.