What Is a Grease Trap and Why Do Food Businesses Need One?
A grease trap is a plumbing device installed in commercial kitchens to capture fats, oils and grease before they enter the sewer system.
A grease trap is a plumbing device installed in commercial kitchens to capture fats, oils and grease before they enter the sewer system. Without one, grease and food waste would flow directly into city water pipes, causing blockages, environmental damage and expensive infrastructure problems.
Grease traps are mandatory for any business serving food to the public in Australia — including cafés, restaurants, takeaway shops, food factories and commercial kitchens of all sizes.
How does a grease trap work?
As wastewater flows from kitchen sinks, the grease trap separates the liquid into layers. Grease and fats float to the top, solids sink to the bottom, and relatively clean water passes through to the sewer. Over time the grease layer builds up until the trap needs to be pumped out and cleaned.
A grease trap is always full of water — this is normal and means it is working correctly.
Why do food businesses need one?
Local water authorities require food businesses to install and maintain grease traps as a condition of their trade waste agreement. In Sydney this is managed by Sydney Water, in Melbourne by South East Water, and so on across each state and territory.
Failing to maintain your grease trap can result in overflows, foul odours, blocked drains, fines from your water authority and in serious cases, forced closure of your premises.
How often does it need to be cleaned?
Your local water authority sets the required cleaning frequency based on your business type and trap size. Most commercial kitchens need a pump-out every one to three months. Waster arranges this schedule on your behalf once you sign up.