Grease traps are vital for intercepting fats, oils, and grease (FOG) in commercial kitchens, preventing these substances from entering wastewater systems. By allowing FOG to separate from water through cooling and gravity, they reduce blockages and environmental contamination. However, their efficiency depends on consistent maintenance. Traditional methods like manual scraping or chemical treatments often fail to address deeper FOG accumulation, leading to recurring issues such as clogs, odors, and regulatory non-compliance. Without proactive solutions, grease traps become liabilities rather than safeguards.
1. How It Works: Aerobic Digestion
2. Eliminating Odors
3. Protecting Infrastructure
4. Operational Efficiency
5. Economic and Environmental Advantages
Feature | BOC Solution | Traditional Methods |
FOG Breakdown | Aerobic digestion (water/CO₂ production) | Partial removal via scraping/chemicals |
Maintenance Frequency | 6–12 month intervals | 90-day pump-outs |
Odor Control | Eliminates H₂S and mercaptans | Temporary masking with deodorizers |
Pipe Integrity | Non-corrosive Formulation | Acidic thus degrades liners |
Regulatory Risk | NSF Certified | Frequent overflows and fines |