Why install a grease trap in your restaurant?
Restaurant and commercial kitchens produce wastewater containing grease, oils, and food waste. If not treated before entering the drainage system, these substances build up inside pipes, causing blockages and pollution. Installing a grease trap prevents this by separating fats from wastewater before it reaches the public sewage system.
What is a grease trap?
A grease trap is a device designed to capture grease, oils, and solid waste at the source. Installed before wastewater enters the drainage network, it prevents pollution and protects plumbing systems. It can be installed above ground or underground, depending on the type of kitchen (restaurants, hotels, hospitals, school canteens, etc.).
How does it work?
Wastewater enters the trap, where:
- A filter removes solid waste
- Grease, being lighter than water, rises to the surface
- Cleaned water flows safely into the drainage system
Regulations in France
French law requires food businesses (restaurants, bakeries, butchers, caterers, etc.) to pre-treat greasy wastewater before discharge. Installing a grease trap is therefore mandatory. The unit must be accessible for maintenance and regularly cleaned (typically 2 to 5 times per year). Waste collection must follow specific procedures, often handled by specialized companies. Financial support may be available from local authorities.
How to choose a grease trap?
The right model depends on your kitchen size and activity:
- Mobile units: for food trucks or temporary setups
- Under-sink units: for small restaurants
- Large-capacity systems: for high-volume kitchens
- Underground models: for large commercial facilities
Choosing the correct size and type ensures efficient operation and compliance with regulations.
