All greasetraps are designed to separate fats, oils, and grease, (otherwise known as FOG), from waste water before it enters public sewers. But what makes our greasetraps different? Our BIOTRAPS® are passive, 100% airtight, and there’s no moving parts, filters, or bags to replace. BIOTRAP® requires no daily maintenance by staff, consumes zero electricity, and can be retro-fitted in almost any kitchen. Most importantly, our greasetraps are certified, customised to your needs, and professionally installed by our qualified engineers.

An undersized grease trap will not separate grease correctly as hot water from appliances will simply wash liquified FOG’s through the unit where it will later cool and solidify in pipes and drains. Sizing a grease trap correctly requires a skilful assessment of the food service establishment. Critical information such as water temperatures, flow rates, meals served per day, etc, play a significant part in determining the volume of the unit. Investing in a non-compliant or off-the-shelf grease trap can prove costly and disruptive as Irish Water Inspectors can insist on it being replaced.

Off-the-shelf plastic and metal greasetraps are supplied in standard sizes. But what if the inlet and outlet locations on the greasetrap don’t line up with the sewer pipe or waste pipe? What if you need to drive a car or HGV over the lid or if a riser is required due to the increased depth of a sewer pipe? What if a standard size trap is too tall or too wide to work in your particular application? A Taylormade BIOTRAP® addresses all of these issues allowing you the builder to dictate the shape, design, load-bearing capabilities, volume, and much more.

Unfortunately, installing a greasetrap is not enough to keep your plumbing system functional. In order to comply with your obligations as a Food Service Establishment, regular greasetrap maintenance is an absolute necessity. This involves professional removal of the accumulated FOG and food waste in your greasetrap. In addition to this, detailed cleaning records must be kept for all Irish Water and Food Safety inspections. Want to know how often your greasetrap should be cleaned? Much of this depends on the size of your greasetrap, and the amount of food you produce each day.

As a Food Service Establishment, there are lots of things that you can do to keep your kitchen running smoothly. Our time-proven treatment, FAT ATTACK, is one sure way of keeping FOG levels under control. Our extensive range of bio-treatments not only reduce FOG build-up, keeping your plumbing system functioning like new, but also decreases the frequency of greasetrap cleaning. All of our bio-treatments are environmentally friendly, extremely effective, and safe-to-use.

Today, there are strict regulations concerning safe FOG disposal. Irish Water inspectors require all Food Service Establishments (FSE) to regularly monitor, maintain, and document all compliance records for each trap installed on their premises. Our unique software, MACS (Maintenance and Compliance Software), keeps all your compliance records online, along with a hard-copy compliance manual stored on-site. In addition to this, if you are a new FSE, you will need to apply for a Trade Effluent Licence. We can help you get started.