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Fat Interceptors

Grease interceptors are in principle very similar to traps in terms of their operation. The main feature is that they are much larger (several m3). They are generally installed buried outside of buildings. They have several inspection covers that can be accessed for cleaning.


Its enormous volume allows very long retention times so there is a better separation of fat.


They are cleaned by trucks with suction pumps (Vactors).


They must be emptied frequently and the surface of the fat must be kept hydrated, since the lack of humidity causes the fat to solidify on the surface, preventing it from being removed by aspiration.

Some commercial detergents, on the other hand, promote the solidification of fats which worsens the problem.

Case Study: Pizza and Wings Restaurant

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Very popular restaurant, which generates a large amount of fat. It has a retainer with several compartments, due to high temperatures and detergents, the fat solidifies, forming blocks that are very difficult to break.

As a demonstration we removed about 1300 kg of solid grease from the main Interceptor. using mechanical action and our CM-FOG product. Watch video

State of the fluid in the interceptor after treatment

Case Study: Steakhouse


Photos show before and after CM-FOG is applied to the external interceptor of a busy restaurant. Observe the color of the water at the "T" outlet of the interceptor.

Case Study: Industrial dining room

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Mining company in Zacatecas, Mexico. The company has a dining room for its staff where 1,500 people are served,  three times a day. The overflows of the grease interceptor were a permanent cause of complaints and bad odors, which prevented the company from being certified as a clean industry.


The photographic sequence shows the evolution of the grease in the interceptor after the dosed application of the CM-FOG product

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