In any restaurant that preps a lot of vegetables, it doesn't take long for the sink to fill up with cuttings. How do you deal with preventing slow drainage in your sinks?
O.K. a little plumbing 101...
If you are throwing vegetable peels down the drain, or pushing them down the drain with a 1 1/2 hp disposal unit. where does the waste go?
In your grease trap.
Normally you'd clean out your trap every 3-6 mths, and it'll cost you $150-$300 per clean-out depending on the size of your trap. If you're filling up the trap with vegetable waste, you'll have to clean it out every month. Plus, rotting vegetable matter stinks 200 times worse than regular grease trap odour, and you'll know it when you pop the lid on that thing.
It would be worth your while to visit a sheet metal guy and see what kind of a basket-filter system he can come up with to fit into your sink. If you can strain out 95% of vegetable matter out of the water before it hits the trap, you're golden.
Besides, more and more jurisdictions are outlawing garbage disposals as the solid matter is creating havoc with waste water treatment facilities.