Integrated Solution
Lead the grease interceptor project path—not just the equipment decision.
Interceptor projects often become difficult because coordination breaks down—not because of the equipment itself. Sizing, plumbing routing, site conditions, utility requirements, and operations all have to agree before installation begins.
Problem Fit
This solution fits food service operators and property owners facing a required interceptor installation, a utility or health department notice, a failed or undersized existing unit, a new build-out, or a change of use that triggers a new requirement.
The project is usually constrained by an operating business that cannot afford an unplanned shutdown.
System & Project Assessment
- 1
Understand the operation
Review the kitchen program, fixtures, equipment, and operating hours that determine what the system must handle.
- 2
Verify existing plumbing and site conditions
Establish what is physically present—drain routing, invert elevations, existing units, access, and available space above and below grade.
- 3
Confirm the governing requirements
Identify the utility, health, and building requirements that apply to the property and coordinate with the responsible professionals where sizing or design certification is required.
- 4
Define the viable configurations
Compare the practical options for unit type, capacity, and location against site constraints, operations, and maintenance access.
- 5
Plan the installation around operations
Sequence the work, utility interruptions, and inspections to limit disruption to the business.
Coordinated Delivery
Ingtekh leads the documentation, permitting coordination, product procurement, site and plumbing work, and inspection readiness as one project, with a single point of accountability for the work entrusted to us.
Authority Context
Interceptor requirements—including sizing methodology, unit type, location, and maintenance obligations—are determined by the utility provider, the health authority, and the building department having jurisdiction. Requirements vary by jurisdiction and can change with the operation.
We organize compliance with those requirements and coordinate the professionals needed to support them. We do not determine the requirements ourselves, and we cannot guarantee approvals, inspection results, or review timelines — but we stay engaged with those authorities and respond directly if issues arise.
Common Questions
Can the restaurant stay open? Usually the work can be sequenced around operations, but that depends on the scope, the location of the unit, and the utility interruptions required. We define this before the work begins.
Do we need a professional engineer? Sometimes. Whether professional design or certification is required depends on the jurisdiction, the system, and the scope. We identify the need and coordinate the appropriate licensed professional.
What determines the size? The governing authority's methodology, based on the operation and fixtures—not a preference or a product catalog.
Next Step
Review the requirement before committing to equipment.
Share the notice or requirement you received, the property, and the operation. We will review the condition and describe the project path it implies.