· The animal grease and the vegetable oils cannot be dumped into the sink nor sewers as it could block the tubes. It is specially forbidden and the places where this product is being used they should be equipped with structures designed for the separation of greases. 
· The water enters the grease trap through an elongated deflector which allows a slow and uniform distribution of the entering flow. The grease and oils are separated and rise to the surface due to the gravity effect. During the performance, a floating layer is generated, and it increases itself. When it reaches the maximum level of storing, the grease has to be retired. In the restaurants,
   we can calculate the needs of a grease trap depending on the number of daily meals. For example, one restaurant with 150 daily meals uses a grease trap with a flow of 2 l/s.
· Manufactured under the European technical norm EN 1825 and the German DIN 4040. 
· We have grease traps with nominal capacities from 0'3, 0'5 and 2 l/s. 
· The grease trap in steel include:
  Connections for ducting (DN 70/100/125/150)
  Smooth interior walls
  Opening sealed to odors to perform maintenance tasks
  Peephole to control the accumulated layer of grease (optional)
  Tap and connection to the emptying (optional)
  Connection via water net (optional)
  Water pit for taking samples (optional)

Technical data Sheet
Maintenance booklet