Fat traps (separators) separate fats, oils, grease and other fatty substances from water and prevent them from entering and clogging pipelines. Traps are most often installed in cafés, meat processing plants and other objects with increased fat quantities released.
Fat separators consist of two chambers: the first chamber collects thick fat and the second one collects liquid fatty substances. Operation of the fat trap: It operates according to the law of gravity, i.e. water settles on the bottom of the container, and light substances (fats and oils) come to the surface.
Fats must be vacuumed, and water discharged into treatment plants or sewage collection networks. The fat layer cannot be more than 15 cm. An automatic sensor signals to warn about accumulated fat. It reports on the need to remove accumulated fat.
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