Commercial kitchens and food processing establishments generate a significant amount of FOG’s from their specific daily operations. If the FOG’s are not treated before entering the main drainage network then it will lead to issues with your drainage and have an adverse impact on the local environment and business operation.
Building Regulations in the UK have made it mandatory to install a suitable trap, separator or treatment system in commercial premises preparing hot food with wash down sinks to help the removal of FOGs from wastewater.
If your thinking of installing a grease trap outside your kitchen and you want an effective, well-built product that meets the Building Regulations, then choose one of our gt underground grease traps.
Since this product was launched in 2005 thousands have been installed throughout the UK. gt's Single stage design works well in the basic seperation of FOG's and offers a cost effective solution to FOG'S/Grease Management. The new gt design features a new cylindrical body moving away from the previous rectangular shape and has an anti flotation collar to improve the efficiency and strength of the installation
How it works
Wastewater from the kitchen sinks enters the gt trap via the inlet. This water will typically have FOG’s in the flow. When the warm wastewater hits the cold or tepid water in the gt . . immiscible liquids like oils and greases will settle out at the top water level, where they will cool down and start to solidify. Solid food matter and fines, being heavier than water will drop to the base of the gt where they settle. Cleaner water will flow through the mid level of the gt and then discharge at the outlet pipe
For best results the gt should be at least 3 metres from the sink or source of wastewater, allowing the influent to cool before it enters the unit
The unit should be incased in a minimum 100mm concrete surround with a concrete base of 150mm. Allow the base concrete to set and then fill the unit with clean water to outlet before concrete surround is poured
Invert risers can be use for deeper excavations. We recommend no more than 600mm to pipework.
Always fill with clean cold water before use and after maintenance
The Water Industries Act 1991 makes it a criminal offence to damage the sewer network by introducing FOGs into it.
The Building Regulations (Approved Part H) requires any hot food premises to install BS EN1825 Grease Interceptors in its drain runs.
The Environmental Protection Act 1990 imposes a ‘Duty of Care’ on commercial premises with respect to their waste and this includes FOGs.
The Food Safety and Hygiene Regulations 2013 (including HACCP) sets out objectives including the management of FOGs.
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