Grease Trap Cleaning & Maintenance

The 2000 Building Regulations Part H, (amended 2002), advises that the requirement for an adequate drainage system is to minimise the risk of blockage or leakage.

Commercial kitchens and hot food premises should be fitted with a grease trap and should comply with BS EN 1825-1. Commercial grease trap systems should also be designed in accordance with BS EN 1825-2, demonstrating effective means of grease removal. BS EN 1825 is the European standard for commercial gravity grease traps and separators. Other effective means include mechanical grease removal equipment and biological or bacterial dosing systems which break down grease. and designed in accordance with BS EN1825-2 or other effective means of grease removal. BS EN1825 is the European standard for commercial gravity grease separators. Other effective means include mechanical grease removal equipment and biological or bacterial dosing systems which break down grease.

The Food Safety and Hygiene England Regulations 2013 and European Regulation (EC) 2013 and European Regulation (EC) no.852/2004 set out general hygiene rules that apply to all registered and approved food businesses including structural requirements and the implementation of procedures based on hazard analysis and critical control point (HACCP) principles. The regulation sets out objectives for “good hygiene practices” to protect food safety and consumers. This includes ensuring that grease is not allowed to build up and that premises and equipment are cleaned regularly to remove grease and dirt.

​Grease traps require frequent maintenance regularly in order for the collected FOG to be emptied and removed from the site by our licensed staff.
 

​These require frequent maintenance, which will include emptying the collection container, cleaning of wiper blades and valves, and then the cleaning of the filter basket/ strainer baskets. In house cleaning is often required, VSS can train in house staff on how best to do this. This should be taken into account when planning the type of FOG system used and the ongoing cost of maintenance.

The dosing systems require fluid system refills, while others can be calibrated to automati­cally top-up, either at regular intervals or by monitoring the volume of discharge from the kitchen. Systems will also require regular refill and testing by VSS, which depending on the system used will normally be done monthly, quarterly or six monthly.