Trapping & Separating

It’s a monumental problem…

…and every year it gets more acute. For ages, many have sought better ways to entrap or separate FOGs from the equipment where oils, fats and grease are typically generated then discharged…such as Combi-Ovens, Frying operations and of course 3 compartment sinks.

The reality is that before the invention of the Goslyn™ fully automatic grease interceptor, even the best grease traps and interceptors were still discharging way too much FOG into waste waters.

The generation of FOGS (Fats, Oil, Grease and Solids) is growing exponentially and the challenges of dealing with this massive problem is equally massive. To put the challenge into perspective, consider that…

  • An estimated 8,916,080,000 pounds of Fats, Oil & Grease is generated annually by Full Service Restaurants and Quick Serve Restaurants.
  • The average full-service restaurant discharges 10 – 20 lbs. of grease down the drain for every 150 meals it produces.
  • 25 Billion gallons of used cooking oil is disposed of every week.
  • The concentration of AVFOGS in restaurant wastewater commonly varies from 1,000 mg / 1 to more than 2,000 mg / 1…in order to avoid down-stream problems like blockages, the concentration of AVFOGS should be less than 30 mg / 1

95% of all pipe repairs are caused by FOGS. It sticks to the inside of sewer pipes and eventually, the cumulative build-up can easily blocks the entire pipe resulting in…

  • Sewage overflow
  • Health hazards
  • Property damage
  • Environmental damage
  • Expensive repairs