Purpose of a fat catcher
A grease trap (grease separator) is used to treat wastewater from non-emulsified fats and oils in places of public catering and cooking. The grease trap is used as the initial stage of cleaning, reliably protecting the household sewer from pollution by fat and increases the service life of the system.
The grease trap is intended for operation at ambient temperature from + 1 ° C to + 80 ° C
The grease trap is made of corrosion-resistant primary material – linear polyethylene of low density and high pressure.
Production of a fat catcher and cleaning is carried out in factory conditions, on the modern equipment, by a way of rotor forming.
The design of the grease trap is solid.
Depending on the model, the design of the grease trap is designed for a capacity of 0.5 m³ uneven flow of wastewater for an hour.
The principle of operation
When water enters the first chamber, the particles of fat and oils, as lighter fractions, begin to rise to the surface of the water due to its lower density. Then the water enters through a special hole in the second chamber, where the final separation of fat is not filtered in the first chamber. Then the water enters the third chamber, from which it enters the sewer.
The grease trap is installed indoors. The place for installation must be chosen so that its further maintenance was accessible and convenient.
Install the grease trap on a level, hard surface under or near the sink. Connect the drain from the sink drain and the inlet pipe of the grease trap. Connect the grease trap outlet and the drain point to the drain with a sewer pipe. Open the tap in the sink and fill the grease trap with water. Check the connection locations for no folders.
The frequency of maintenance of the grease trap is determined by the consumer and depends on the pollution of wastewater.
Cleaning the grease trap is as follows:
Removal of large debris from the bottom of the grease trap:
removing the fat layer from the surface of the grease trap;
it is necessary to carry out weekly control of work of a fat catcher and quantity of the saved up fats.