Even if a commercial kitchen has an effective grease interceptor properly installed and maintained, fats, oils and grease (FOG) can still escape into the wastewater system.
While no grease removal system is 100 percent effective, a properly maintained, modern grease trap can still remove more than 99 percent of FOG found in kitchen effluent. One of the biggest obstacles to grease removal, though, is the invisible thief called emulsion.
Emulsion is a “fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.” So what does that mean in plain English? And what can you do about it?