Check out this article about grease interceptors features in Reeves Journal:

Grease. When food is prepared in that little Mom-and-Pop diner down the street, at a four-star restaurant, or in the kitchen of a hospital or prison, grease happens. A lot of fat, oil, and grease.

Anyone who started out their working life asking, “Do you want fries with that?” has an inkling of how much of the slippery stuff a fast food franchise can crank out in a day. Imagine the volume of FOG (fat, oil, grease) an entire nation of restaurants and commercial and institutional food service can produce, and you’ll get a sense of how serious the job of keeping this sludge out of our water and sewer treatment systems has become. Removing FOG before it can reach these pipelines to these facilities becomes more critical every day.

On the front lines, this dirty job falls to the “grease interceptor”—the last line of defense between us and a virtual ocean of FOG. This month we talked with experts in the field about how grease interceptors work, where and how they are used, and the implications to public health and the environment of how these products are selected, installed and maintained.

Read the full article here.