A grease trap only works while it has room to hold fats, oils and grease (FOG). Once it fills up, grease passes straight through into the drains – causing blockages, odours and costly call-outs.
A practical rule of thumb
Many operators plan cleaning so the trap is emptied before FOG and solids take up about a quarter of its capacity. In practice that means anything from weekly for small under-sink traps in busy kitchens to monthly or quarterly for larger interceptors. Always follow the cleaning frequency required by your local authority, building management and the trap manufacturer.
Signs your grease trap needs attention
- Slow-draining sinks and floor drains
- Bad odours around the kitchen or outlet
- Grease visible in downstream manholes
- Water backing up after peak service
Make cleaning easier
- Scrape plates into the bin before washing.
- Fit sink strainers to stop food solids.
- Keep a cleaning log with dates and the contractor’s details.
- Choose a trap with easy-open covers and removable baskets.
Undersized trap?
If a trap fills up much faster than expected, it may be too small for the kitchen’s current flow. A larger or additional unit can be fabricated to fit the existing space and pipe positions.
Need a grease trap or interceptor?
Alphatek fabricates PVC grease traps (Type A, B and C), oil interceptors (50 and 55 GPM), gully traps and sand traps in the UAE from 7.7 mm BS EN 1401 PVC, customised to your drawings. See our grease trap supplier page or request a quote – email sales@alphatek.ae.
Related: Grease traps for commercial kitchens · Grease trap vs grease interceptor · Commercial Kitchen Floor Drains