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Glossary of Terms

Table of Contents

HGI:

Industry abbreviation for Hydromechanical

Grease Interceptor.

By definition an HGI is designed to use

managed flow, air entrainment and specifically designed
features to provide an enhanced level of separation
efficiency, removing non petroleum FOG (Fats, Oil and
Grease) from a transition flow of waste water, generated by
commercial foodservice activities (Restaurants, Cafeterias,
Institutional Kitchens , Sandwich Shops and Coffee houses
for example). HGI’s are performance tested for efficiency of
grease separation based on National Standards.

Operational Cost Index =1

GGI:

Industry abbreviation for Gravity Grease

Interceptor.

By definition a GGI has a minimum of 350USG

capacity and in operation 500USG to 1500USG of capacity
are most common. No flow control device. Separation
of FOG based on capacity and retention time of water
(minimum 30 min. to exchange volume). At this time no
performance Standards are published for GGI’s.

Operational Cost Index HGI = 5 GGI = 10+

GRD:

Industry abbreviation for Grease Removal

Device.

Designed firstly as an HGI, a GRD uses a heat source

and a timed or sensor based skimming (or draw-off ) device
to remove accumulated FOG from the separation chamber
into an external container for collection and disposal. These
units require daily maintenance for management of food
solids.

Operational Cost Index HGI = 2.5 GGI = 5

AHJ:

Authority Having Jurisdiction.

This can be

one or more government departments - for example plan
check/review, building, plumbing, pretreatment, sewer and
waste water. Bottom line...those who enforce the rules and
regulations.

Cost Index:

A way of indicating the relative cost

of different types of interceptor to each other for broad
comparison purposes. This includes product purchase,
installation cost and typical maintenance.

25% Rule:

The rule of thumb, sometimes mandated

by jurisdiction, used to determine frequency of pump
out for GRAVITY GREASE INTERCEPTORS. The 25% refers
to the combined volume or retained FOG and food solids
which shall not exceed 25% of the working volume of the
interceptor. This rule should not typically be applied to HGI’s
particularly those with extended capacity.

Air Entrainment:

Mixing of air with Influent using

a flow control device. Air and grease are attracted to each
other, the air wanting to separate more easily than grease.
Because they become mixed together the air increases the
efficiency of separation.

Effluent:

Waste water containing little to no FOG,

being discharged out of the interceptor.

Influent:

Waste water containing uncontrolled

and variable levels of FOG based on the nature and
practices of the foodservice operation.

Separation Chamber:

Zone inside the

interceptor where grease separates from water and is
retained.

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