How to Choose a Grease Trap or Management System

A grease trap, also known as a fat trap or grease separator, is a container which is commonly connected from the preparation and wash-up sinks or any other wastewater outlet in a commercial kitchen.

Image Credit

Grease traps can be manufactured in materials such as high density polyethylene (HDPE) or mild steel, and can be placed externally or within your premises, below or above ground level.

All grease traps need to be serviced with waste removed to reduce odours and potential pest infestations and protect against blockages in the drainage. The Environment Agency regards grease trap waste as a controlled waste, and it is your duty to use a registered waste carrier to remove the waste accordingly.

Underground Grease Traps

When choosing your grease trap you should take into account access for service, waste removal and maintenance, as well as the space available.

The volume of meals prepared in your commercial kitchen as well as type of premises and kitchen best practices are variables which must be considered before choosing your grease trap. They also determine the optimum size of grease trap that you can have for your commercial kitchen.

Image Credit

For stainless steel grease traps, contact a company such as

If a grease trap is fitted outside a building, servicing and removal of accumulated waste can be conducted without interference to your business, as well as the avoidance of any odours which could affect your staff and customers.

As the traps are generally larger, servicing is required less frequently, with no weekly maintenance or cleaning required by your kitchen staff, saving both money and time.

However, when selecting an underground grease trap you should also take into account feasibility as well as groundwork costs.

There are hygiene, safety and health benefits for staff and customers, as well as a reduced risk of contamination.

In-Kitchen Grease Traps

In-kitchen grease traps are particularly useful where there is limited space, as waste is managed and trapped at the source.

Disruptive construction or groundwork is also not required with in-kitchen traps; however, there is the initial cost of set-up as well as ongoing maintenance costs.

Professional servicing and cleaning will be required to dispose and remove the waste, as well as practising satisfactory hygiene, safety and health procedures.

Ongoing costs also include professional servicing, spare parts, maintenance, electricity and staff maintenance time.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.