Maintaining and cleaning any size/design grease trap is not a pleasant or easy task. It requires:
Approved and professional cleaning is carried out using mechanical pumping equipment. A licensed waste disposal contractor will use a powerful vacuum truck and hose to remove the FOG (fats, oils & grease), greywater, and food waste in one action. Depending on the size of the grease trap, this operation can take 30 minutes to an hour. If the grease trap is situated indoors, this operation needs to be carried out after hours of operation.
Waste water regulations and IS EN 1825 parts 1 & 2 states that all grease traps should be emptied when “25% of its volume is occupied by FOG” (fats, oils & grease).
This requires regular monitoring of the trap which can be difficult due to location or design. As a guideline, the above regulations require all untreated grease traps to be de-sludged, emptied and cleaned at least x4 times per year. This may be reduced to x2 per year for treated grease traps.
Treated grease traps use an Irish Water approved bacterial additive that is automatically dosed into the trap each day. Enzymatic treatments are not permitted.
No. The removed FOG (fats, oils & grease) must be disposed of using a licensed waste removal contractor. This is a legal requirement. The contractor will provide a waste disposal certificate which will detail the volume, weight, and type of grease that was removed. This certificate should be kept with the cleaning record and presented to Irish Water during their inspection.
Indoor mechanical grease traps use a heating element to skim FOG (fats, oils & grease) into an external receptacle. It is permissible to remove the receptacle and decant the FOG into a drum or bucket for disposal by a licensed waste disposal contractor. However, the grease trap still needs to be de-sludged and cleaned by a licensed contractor at least x4 times per year.
“An unmonitored grease trap is the single most expensive piece of equipment in any commercial kitchen.”
“An unmonitored grease trap is the single most expensive piece of equipment in any commercial kitchen.”
If you are a food operator serving food to your staff or to the public you have a legal obligation to:
We are much more than a grease trap provider. We support you through every step of your legal obligations to ensure you and your staff are compliant with current legislation. To achieve this we will:
An unmonitored grease trap is the single most expensive piece of equipment in any commercial kitchen. Noncompliance penalties aside, call-out fees, downtime, and disruption to business can quickly escalate.
For a fixed monthly fee we will provide:
Like the sound of our maintenance plan but don’t want to change your existing grease trap? No problem. If the design and sizing of your grease trap complies with current regulations we are happy to provide our maintenance plans for your existing grease trapping equipment.
Following a free survey of your premises, a detailed proposal will clearly demonstrate how our maintenance plan will save you time and money. Your staff will have no daily maintenance routines to carry out, no bad odours or leaks to contend with and no expensive blockages to worry about. What was once an unknown expense is now capped, controlled and monitored.
“A simple solution.
We wouldn’t be without it.”
“A simple solution.
We wouldn’t be without it.”
Over time, food waste can accumulate in pipes & drains which in turn cause bad odours & costly blockages.
Designed to restrict solid waste from entering pipes, public sewers, grease traps & waste water treatment plants. Works in conjunction with your grease trap.
Over time, food waste can accumulate in pipes & drains which in turn cause bad odours & costly blockages.
Designed to restrict solid waste from entering pipes, public sewers, grease traps & waste water treatment plants. Works in conjunction with your grease trap.