Is Your Kitchen Managing Grease Properly?
Managing fats, oils and grease is an important part of operating a commercial kitchen. We can help you understand your grease management requirements and identify an appropriate solution for your premises.
Grease Management Is More Than Installing Equipment.
Every day, commercial kitchens produce wastewater containing fats, oils and grease (FOG). This includes grease from cooking, animal fats, food residues, sauces and other materials washed from dishes and equipment.
When these materials enter the drainage system, they can accumulate, restrict wastewater flow and contribute to blockages. Poor grease management can lead to expensive drainage problems, operational disruption and environmental concerns.
The goal isn't simply to have a grease management system installed. It is to ensure that the equipment and operating practices are appropriate for the wastewater being produced.
Four Important Parts of FOG Management.
Requirements vary by location, drainage arrangements and the type of operation. However, effective grease management involves more than choosing a piece of equipment.
Keep FOG Out of Drains
Cooking oils, grease and food waste should be collected and disposed of appropriately rather than deliberately washed into the drainage system. Good kitchen practices are the first line of defence.
Use Appropriate Grease Management
Equipment needs to suit the kitchen's wastewater flows, operating conditions, available space and applicable local requirements. A system that is poorly sized or unsuitable for its application may not deliver the intended results.
Maintain Your System
Grease management equipment still requires appropriate operation, inspection, cleaning and maintenance. The exact requirements depend on the system installed and the conditions in the kitchen.
Understand Applicable Requirements
Building regulations, sewerage rules, discharge conditions and local authority requirements can affect what is needed at a particular site. These should be checked before selecting or changing equipment.
Capturing Grease Isn't the Same as Removing It.
Different grease management systems deal with FOG in different ways. Understanding that distinction can help you choose equipment suited to your kitchen.
Retaining Grease
Traditional passive grease traps are designed to separate and hold grease within the system until it is removed during cleaning and maintenance. Their effectiveness depends on appropriate sizing, use and servicing.
Automatically Removing Grease
GreaseShield uses an active recovery process to separate and automatically remove FOG from commercial kitchen wastewater into an external collection container. This reduces the need to retain recovered grease within the unit.
Explore Removal, Not RetentionThe appropriate solution depends on the installation and relevant requirements. Automatic grease removal does not eliminate the need for maintenance or guarantee regulatory compliance by itself.
Practical Support for Your Kitchen.
Whether you're planning a new kitchen, responding to drainage concerns or reviewing existing grease management equipment, our team can help you understand the options available.
Request a Site SurveyReview Your Requirements
Discuss the kitchen's operation, discharge points and existing grease management arrangements.
Assess the Installation
Consider space, wastewater flow, access, equipment connections and other practical site conditions.
Recommend Suitable Equipment
Identify an appropriate GreaseShield model based on technical requirements and the needs of the kitchen.
Provide Technical Information
Supply relevant product specifications, installation information and supporting documentation for your project team or reviewing authority.
FOG Compliance Questions.
Does every commercial kitchen need a grease trap?
Requirements vary depending on the country, local authority, drainage arrangements and the nature of the kitchen. Some regulations recognise alternative effective grease removal methods. The correct requirements should be established for the specific site.
Is installing a grease trap enough to meet FOG requirements?
Not necessarily. Appropriate sizing, correct installation, operation and regular maintenance are also important. The installation must satisfy any relevant regulatory and sewerage requirements.
Can GreaseShield replace a passive grease trap?
GreaseShield can provide an active grease removal solution for suitable commercial kitchen applications. Whether it can replace an existing passive interceptor depends on the site's requirements and any applicable approvals or discharge conditions.
Does GreaseShield guarantee compliance?
No single piece of equipment can guarantee compliance in every installation. Compliance depends on the applicable rules, correct system specification, installation, maintenance and kitchen practices. Our team can provide technical information to support the assessment process.
What if I already have a grease trap?
You can still review whether your existing arrangement is performing effectively. Recurring blockages, frequent cleaning or changes in kitchen operations may justify reassessing the system and considering additional or alternative grease removal equipment.
Regulations and Further Guidance
The information on this page is general guidance, not a determination of legal compliance. Requirements differ by jurisdiction and installation. Always check the relevant building regulations, water or sewerage authority requirements and any site-specific discharge conditions.
Need Help With Your Kitchen's Grease Management?
Tell us about your site, your existing equipment or the requirements you're trying to meet. Our team can help you identify the next step.