Grease and food waste are the most common problems in food service area plumbing. Most pot and pan or dish machine systems do an adequate job in warewashing as long as the water is heated, but once heavily soiled water is put down a drain and through a grease trap water temperatures quickly drop and problems begin. In the past non biodegradable chlorinated solvents were used to free slow moving drains. , nut today our bacteria have been genetically engineered to produce enzymes that liquify previously non-digestable waste. Added to drain lines or grease traps these engineered strains of bacteria coat drains and traps with a "Bio-Film" (Layers of living organisms constantly working to reduce clogs and odors.).