Question 1

What is a grease trap and why do I need one?

Accepted Answer

A grease trap sits between your kitchen waste outlet and the main sewer. It catches fats, oils, and grease (FOG) before they enter the drainage system. Without one, FOG solidifies in the pipes and causes blockages, which can lead to flooding, foul smells, and fines from your water authority. Most commercial kitchens in the UK are required to have a grease trap fitted under their discharge consent.

Question 2

How often should a grease trap be cleaned?

Accepted Answer

It depends on the size of the trap and how busy your kitchen is. As a rough guide, most traps need emptying every 4 to 8 weeks. A small cafe trap might fill faster than a large under-sink unit in a hotel. We set up a schedule based on your actual usage and adjust it if needed. You should never let a trap get more than 25% full of grease, as that is when it stops working properly.

Question 3

Do you offer emergency callout services?

Accepted Answer

Yes. We have engineers available 24/7 for emergencies. If your grease trap is overflowing or backing up into the kitchen, call us and we will get someone to you as fast as we can. We know a blocked trap during service can cost you serious money, so we treat every emergency call as urgent.

Question 4

What areas do you cover?

Accepted Answer

We are based in Southam, Warwickshire, and our engineers cover the whole of the UK. Most of our regular maintenance clients are in the Midlands, but we travel nationwide for installations and larger contracts. We work with restaurants, hotels, schools, hospitals, care homes, and food production facilities.

Question 5

How long does a grease trap installation take?

Accepted Answer

Most installations are done in a single day. If the pipework is more involved or the kitchen layout is tricky, it might take two to three days. We always try to work around your opening hours so the kitchen stays operational. We will give you a clear timeline before we start.

Question 6

Do you provide compliance documentation?

Accepted Answer

Yes, every job comes with full paperwork. That includes waste transfer notes for every collection, service reports after each maintenance visit, and compliance certificates for new installations. If the water authority asks to see your records, everything will be in order. We can also set up digital records so you have easy access to your history.

Question 7

What is the Water Industry Act 1991 and how does it affect my business?

Accepted Answer

The Water Industry Act 1991 makes it illegal to discharge any matter into the sewer that interferes with the free flow of wastewater. This includes fats, oils, and grease from commercial kitchens. If your kitchen causes blockages in the main sewer, you can face prosecution, unlimited fines, and even imprisonment. The water company can also recharge you for the cost of clearing blockages caused by your premises.

Question 8

What are Building Regulations Part H requirements for grease traps?

Accepted Answer

Building Regulations Approved Document H states that drainage serving kitchens in commercial hot food premises must be fitted with a grease separator complying with BS EN 1825-1:2004. The trap must be properly sized for your kitchen's flow rate and grease production. This applies to all new builds and significant refurbishments.

Question 9

I've received a letter from my water company about grease - what should I do?

Accepted Answer

Don't ignore it. The letter means your water company has identified a potential FOG problem. You need to act quickly to avoid enforcement action. Contact us immediately for a free compliance survey. We will assess your current setup, recommend a solution, and provide a quote for any work needed. We can also help you respond to the water company with the right information.

Question 10

Do I need a grease trap for a small cafe or coffee shop?

Accepted Answer

Yes. Even small cafes produce FOG from milk, cream, butter, and cooking. Coffee shops with pastries and hot food are definitely covered by the regulations. The size of trap will be smaller than a restaurant's, but you still need appropriate FOG management. We can install compact under-sink units that don't take up valuable kitchen space.

Question 11

What happens if I don't install a grease trap?

Accepted Answer

Without a grease trap, FOG enters your drains and the main sewer system. This causes blockages (fatbergs), flooding, and pollution. You risk: prosecution under the Water Industry Act, unlimited fines, criminal record, closure of your business, expensive emergency drain cleaning costs, and damage to your reputation. Prevention is always cheaper than dealing with the consequences.

Question 12

How do I choose the right size grease trap?

Accepted Answer

Grease trap sizing depends on several factors: number of meals served per day, type of food you cook, number and size of sinks/dishwashers, kitchen operating hours, and pipework layout. We use the British Standard EN 1825 sizing method. As a rule of thumb, a restaurant serving 100-200 meals per day typically needs a 100-200 litre trap. We provide a free sizing survey to get this right.

Question 13

What's the difference between passive and automatic grease traps?

Accepted Answer

Passive grease traps simply store FOG, which must be manually removed during servicing. Automatic grease recovery units (GRUs) separate and remove grease automatically into a collection container, reducing maintenance frequency. GRUs are better for high-volume kitchens but cost more upfront. We can advise which type suits your kitchen and budget.

Question 14

Can I clean my grease trap myself?

Accepted Answer

Technically yes, but we don't recommend it. Grease trap waste is classified as controlled waste and must be disposed of by a licensed waste carrier. You need proper equipment, protective gear, and waste transfer documentation. DIY cleaning often leads to incomplete removal, damage to the trap, or improper disposal. Professional cleaning is safer, more thorough, and legally compliant.

Question 15

What's included in a grease trap service?

Accepted Answer

A full service includes: removing all FOG and food waste from the trap, cleaning all internal components including baffles, inspecting the trap for damage or wear, checking inlet/outlet pipework, measuring grease accumulation rate, checking gaskets and seals, cleaning the surrounding area, and providing waste transfer notes and service reports. We also note any recommendations for repairs or adjustments.

Question 16

How much does a grease trap installation cost?

Accepted Answer

Installation costs vary based on the trap size, complexity of pipework, and site access. A small under-sink trap might cost £800-£1,500 installed, while larger underground units can be £3,000-£8,000 or more. We provide free, no-obligation quotes after a site survey. Remember, proper installation prevents expensive problems later - it's an investment in compliance.

Question 17

What's the difference between grease trap installation and hire?

Accepted Answer

Installation means you own the trap outright and are responsible for maintenance. Hire (or lease) means you pay a monthly fee that includes the equipment, installation, maintenance, and servicing. Hire is good for short-term needs, pop-ups, or if you prefer predictable monthly costs. Installation is cheaper long-term for permanent kitchens. We offer both options.

Question 18

Do you service grease traps installed by other companies?

Accepted Answer

Yes, we service all makes and models of grease traps, even if we didn't install them. Our engineers are experienced with all major brands including Big Dipper, Grease Guardian, GreaseShield, Fatstrippa, and generic passive traps. We just need to know the model and location to provide a service quote.

Question 19

Can you work around our kitchen opening hours?

Accepted Answer

Absolutely. We know kitchens can't just stop during service. We schedule installations and maintenance during your quiet periods - early mornings, late evenings, or closed days. For emergencies, we'll get there as fast as possible and work efficiently to minimise disruption. We've worked in busy kitchens during service and know how to stay out of the way.

Question 20

What is a FOG management plan?

Accepted Answer

A FOG (Fats, Oils, Grease) management plan documents how your kitchen prevents FOG entering the drains. It covers your grease trap specification, maintenance schedule, staff training on FOG disposal, spill procedures, and waste disposal records. Water authorities increasingly require these plans. We can help you create a compliant FOG management plan tailored to your kitchen.

Question 21

Do hotels need different grease traps than restaurants?

Accepted Answer

Hotels often have multiple kitchens (main kitchen, room service, bar, breakfast area) and longer operating hours. This usually means higher FOG production. We often recommend larger capacity traps or multiple units for hotels. We also consider the hotel's need for minimal disruption and quiet operation when recommending equipment.

Question 22

What grease management do schools and colleges need?

Accepted Answer

Educational institutions face unique challenges: varying student numbers, seasonal operation, tight budgets, and strict health inspections. We size traps for peak capacity (term time) and offer maintenance contracts that fit school budgets. We also ensure compliance with both water authority and food hygiene regulations.

Question 23

Can you handle multi-site operations?

Accepted Answer

Yes, we work with restaurant groups, hotel chains, and care home operators with multiple locations. We offer consolidated invoicing, consistent service standards across all sites, centralised compliance documentation, and dedicated account management. Whether you have 3 sites or 300, we can manage your grease management nationwide.

Question 24

What about care homes and healthcare facilities?

Accepted Answer

Care homes must balance FOG management with infection control and vulnerable residents. We understand the Care Quality Commission (CQC) requirements and work discreetly to avoid disturbing residents. We also ensure our engineers are DBS checked and follow your safeguarding protocols.

Question 25

How do I know when my grease trap needs emptying?

Accepted Answer

Warning signs include: slow-draining sinks, bad smells from drains, visible grease in the trap when you lift the lid, and the trap being more than 25% full. Ideally, you shouldn't wait for these signs - stick to a regular service schedule. We can set up automated reminders and scheduled services so you never have to worry about it.

Question 26

What causes grease traps to smell?

Accepted Answer

Smells usually mean the trap needs cleaning or there's a problem with the seal. Rotting food waste, anaerobic bacteria growth, or dry trap seals can all cause odours. Regular servicing prevents this. If your trap smells between services, something might be wrong with the installation or you might need more frequent cleaning.

Question 27

How long do grease traps last?

Accepted Answer

With proper maintenance, a quality stainless steel grease trap can last 10-20 years or more. Plastic traps typically last 5-10 years. The key is regular cleaning - neglecting maintenance causes corrosion, damage to internal parts, and premature failure. We inspect for wear during every service and will tell you when replacement is approaching.

Question 28

What is a grease trap baffle and why does it matter?

Accepted Answer

Baffles are internal plates that slow down wastewater flow, allowing FOG to separate and rise to the top. Without baffles, grease would flow straight through. Damaged or missing baffles drastically reduce trap efficiency. We check baffle condition during every service and can replace them if needed - this is much cheaper than a new trap.

Question 29

What counts as a grease trap emergency?

Accepted Answer

Emergencies include: complete blockage causing sinks to back up, overflowing grease trap flooding the kitchen, trap failure during busy service, water authority enforcement visit, or any situation where you can't operate legally or safely. If you're not sure it's an emergency, call us anyway - we'd rather reassure you than have you suffer damage or fines.

Question 30

How quickly can you respond to an emergency?

Accepted Answer

Our aim is to be on site within 2-4 hours for emergencies, depending on your location. We're based in Warwickshire with engineers covering the Midlands, and we have a network of approved contractors nationwide for faster response in other areas. For true emergencies (flooding, enforcement), we prioritise getting someone to you immediately.

Question 31

What is a waste transfer note and why do I need it?

Accepted Answer

A waste transfer note (WTN) is a legal document that records the transfer of controlled waste (including grease trap contents) from you to a licensed waste carrier. It proves you disposed of waste legally. You must keep WTNs for at least 2 years. We provide a WTN for every collection, and you should never use a company that won't provide proper documentation.

Question 32

What records should I keep for water authority inspections?

Accepted Answer

Keep: grease trap installation certificate, maintenance and cleaning records, waste transfer notes, service reports, FOG management plan, staff training records on FOG disposal, and any correspondence with your water company. We provide most of these documents, and we can help you organise them for easy access during inspections.

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