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A Professional Grease Trap Clean Service Is Essential for all Commercial Kitchens


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What is a grease trap?

A grease trap is the most effective way of preventing fats, oil, and grease (FOG), entering your drainage system from your commercial kitchen wash-up wastewater. Grease traps require regular service and removal of accumulated waste for environmental disposal.

The grease trap is designed to slow the flow of wastewater and allow time for the fats, oil, and grease to separate from the wastewater and remain trapped inside. The treated water then passes onwards through your drainage pipework to the main public sewer system.

The public sewer system is managed by your local water company. They have the power of enforcement to ensure that you not only have a grease management system in place and that you have it regularly serviced.

All grease traps require maintenance and removal of the trapped waste on a regular basis. This is normally between 4- and 12-week intervals depending on the size of the grease trap and the volume of your kitchen service and wash-up.

We can advise on your individual circumstance and provide a quote for the maintenance, waste removal and disposal.

Grease trap waste is regarded as a controlled waste by the Environment Agency and should be removed from your premises for environmental disposal by a licenced waste carrier. It is commercial kitchen owner’s responsibility to maintain accurate records of the maintenance and removal of the waste for inspection by the Environment Agency if asked.

We can provide a full service with grease trap maintenance service with waste removal and disposal and maintain on your behalf electronic records for inspection by the Environment Agency, Water Company, Environmental Health Officer, or landlord.

We recommend a planned maintenance service as an essential part of your effective grease control, legal responsibility, and maintenance of your drainage systems to avoid business interruption or environmental enforcement.

What happens if I do not have a planned service?

A planned service will ensure that you minimise the potential for interruption to your commercial kitchen operation through blocked drains as a result of FOG build up from you wastewater wash up.

  • Consider the cost of a day or more closure of your kitchen.

  • Emergency call outs and drain clearing is always more costly that regular planned service.

  • All Commercial Kitchens produce fats, oils and grease (FOGS) in their food preparation, cooking and wash up.


Most of us are aware of the well-publicised “Fat Bergs” that have been recorded in major cities and towns across the UK. As a result, water companies now employ enforcement teams to check commercial food premises and enforce compliance to ensure properly specified and maintained grease management systems are in place.

Water companies have the legal power to fine business who do not comply and re-charge for the cost of drain maintenance. The water companies have effective equipment to pinpoint the source of discharge that causes blockage in their public sewer system.

Hot food preparation particularly of meat, fish and fried foods produce the greatest volume of both air and water borne fats, oil and grease, however, you may be surprised that café and coffee shop wastewater with cream, milk and coffee grounds in their wastewater also cause drainage blockages and odour problems.

Air and water borne grease need to be managed to avoid business interruption, which may include drain blocks, foul odours, pest infestation or fire in ventilation systems.

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