Trapzilla - Super Capacity Grease Interceptor
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The Trapzilla® Super Capacity Grease Trap collects free-floating Fats, Oils and Grease (FOG) contained in kitchen drain water flows. As most food service facility managers already know, FOG buildup inside a building’s grease containment system is a major cause of problems due to exterior drain line blockages. These problems jeopardise normal operations as well as causing health and safety hazards within the facility itself. The installation of a Trapzilla® Super Capacity Grease Trap can eliminate these grease problems.
Use of a Trapzilla® system assures minimisation and elimination of costly drain line cleaning and fines through efficient separation and retention of free-floating fats, oils and grease.
Why Does Trapzilla® Offer a Better Solution?
The unique design of the Trapzilla® provides advantages that a traditional, below ground grease trap doesn’t have.
The Trapzilla® offers patented flat separation curve technology.
Traditional grease interceptors frequently suffer separation efficiency losses when the grease layer exceeds 25% of the internal liquid depth volume. This is why these older grease interceptors have very large footprints - to provide an adequate operating service period before reaching 25% full. The unique design of the Trapzilla maintains peak separation efficiency well past the 25% full threshold, allowing it to store large quantities of fats, oils and grease in a small footprint.
What is Thermal Inversion?
The Trapzilla® also has a horizontal baffle that prevents thermal inversion. What is thermal inversion? When warmer effluent enters the grease trap, the trapped cold water layer under the retained grease layer suddenly falls downward as rapidly rising hotter water rises to take the place of the cold water. As the cold water layer falls, it also pulls the underside of the overhead grease layer down along with it into the rapidly moving water low along the bottom of the separator. Thermal inversion is why traditional grease separators have large internal volumes. As the grease layer approaches 25% of the internal volume depth in traditional grease traps, thermal inversion effect losses may occur. In layman’s terms, the traditional grease trap becomes a gigantic lava lamp. The Trapzilla’s patented/patent pending thermal inversion control design retains high-separation efficiency and high grease capacity within a small footprint ideal for space constrained food service establishments.