Grease Traps Commonly used in restaurants, take-aways and large-scale businesses, this prevents a large percentage (roughly 85-90%, though some high capacity ones employed by large businesses claim up to 99%) of grease, oil, lard and other fats from progressing from the sink(s) to the main drain by means of separation.
The grease will sink to the bottom of the trap, where it settles into a layer. The mostly-clear wastewater left over is then allowed to flow to the drain normally. This drainage system needs to be emptied periodically, with the collected grease either recycled, or disposed of.
These types of systems were created to virtually eliminate the problem of fats and suchlike building up over time, and clogging up the main drain system. In practice, it either greatly reduces the frequency between drain unblocking, or has little effect, because of neglecting to empty the trap.
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