No. 1 Point Source Big Dipper
(W-135-IS through W-500-AST)
These units fit directly into the kitchen, most often handling a single fixture or multiple small fixtures such as a three compartment sink or a pre-rinse sink.

No. 2 Centralised Grease Removal Unit
W-500-AST through W-1500-AST
These units are designed for larger facilities to to handle the entire kitchen waste water flow. These are usually installed in a basement location or lower level in close proximity to the kitchen,

No. 3 One to five compartment sink.
These combination food preparation sinks found in in nearly all commercial kitchens are responsible for around 10% of the FOG released into the kitchen drain water.

No. 4 Pot Washing Station
The Pot Washing Station in a commercial kitchen is one of the heaviest contributors to FOG in the kitchen wastewater.

No. 5 Pre-Rinse Station
This Pre-Rinse Station is also a heavy contributor to FOG in kitchen drain water.
In a typical restaurant kitchen, the Pre-Rinse Station contributes up to 15% of the FOG
released into the drains.

No. 6 Dishwasher
Surprisingly enough, the dishwashers found in commercial kitchens a small percentage of the FOG released into the drain, as most of the FOG/solids are sprayed off at the Pot Washing Station or the Pre-Rinse Station.   Dishwasher effluent makes up about 4% of the FOG in kitchen wastewater.  It is recommended that any dishwasher flows be plumbed around a Bib Dipper as these flows contain large quantities of detergents and sanitsers. These hinder the separation the separation proves.

No. 7 Pulper
Commonly used in larger institutional kitchens, The pulper can pass through a large amount of Fine solids as well as grease and oils.

No. 8 Wet Hood
Wet Hoods are found in all types of commercial kitchens. In a Fast Food type kitchen, a wet hood can represent up to 20% of the FOG in kitchen effluent.  However, in the Institutional type kitchen, a wet hood only represents about 5% of the FOG in
kitchen effluent.

No. 9 Rotisserie Oven / Combi Steam Oven
A rotisserie Oven / Combi Steam Oven can generate prodigious amounts of grease in  a restaurant.   One particular unit plumbed directly to A Combi Oven in a convenience store
Removes on average five gallons of grease and oils a day!

No. 10 Tilt Kettle
Most often used in larger institutional Kitchens, the tilt kettle can produce a prodigious amount of grease and incidental solids.  These Kettles usually account for up to
30% of the FOG in a typical institutional kitchen.

Point source Grease Removal

Smaller installations such as fast food restaurants, schools, or cafeterias usually require point-source removal units (1) These will be installed directly at the source, usually at a three-compartment sink or pot-washing sink. These units easily fit under a counter at the three-compartment sink or pre-rinse station in the kitchen operation. Point-source grease removal units include the W-150-IS (15 GPM) through W-500-IS (50 GPM) Big Dipper systems. 

Central Grease Removal

Some installations require the removal of grease & oils from a centralized location with kitchen effluent flows coming in from different sources.  (9)These include sites such as hospitals, correctional facilities and casinos – any site that has a large, institutional type kitchen. The larger units in the Big Dipper® equipment line are best suited for these installations. These units are easily located in a basement or equipment room site. Central grease removal units include the W-750-IS (75 GPM), W-1250-IS (125 GPM) Internal Strainer, W-750-AST (75 GPM) and W-1250-AST (125 GPM) Automatic Solids Transfer Big Dipper Systems. Systems servicing higher GPM capacities are also available.