A grease trap, often referred to as a grease interceptor or grease separator, is a crucial piece of equipment used in commercial kitchens to prevent fats, oils, and grease (FOG) from entering the sewer systems. This ingenious device is designed to intercept, capture, and separate FOG from wastewater, allowing cleaner water to flow into the sewage system while containing the FOG for proper disposal. Grease traps come in various sizes and designs, catering to the specific needs of different foodservice establishments, from small restaurants to large industrial kitchens.

The invention of the grease trap can be traced back to the early 20th century when environmental concerns began to emerge alongside the growth of urban areas and industrialization. The first patented grease trap, known as the “grease pit,” was invented in the United States in the 1880s. However, it wasn’t until the early 20th century, around the 1930s, that grease traps became more standardized and widely used in commercial kitchens.

California played a pivotal role in the development and adoption of grease traps. With its booming restaurant industry and a growing awareness of environmental issues, the state became a hub for innovations in kitchen hygiene and wastewater management. Innovators in California recognized the need for a practical solution to prevent FOG from clogging sewer systems and polluting waterways. This led to the refinement of grease trap designs and their integration into commercial kitchens across the state.

Since then, grease traps have become an integral part of commercial kitchen infrastructure, not only in California but worldwide, contributing to improved sanitation, environmental protection, and the efficient operation of foodservice establishments. Today, grease traps continue to evolve to meet the demands of modern kitchens, ensuring that FOG-related issues are effectively managed, and culinary excellence is upheld while safeguarding the environment.