Grease management advice for food service businesses

Avoid blockages and disruption by picking the right grease management option for your business.

The impact of grease on our network

Every year, we clear around 13,000 sewer blockages on our network. Most are caused by items that should never enter the sewer system.

Around 75% are linked to fats, oils and grease (FOG) and disposable items. FOG from commercial kitchens is a major contributor.

When poured down sinks, it cools and hardens inside pipes, causing blockages. This can then result in flooding, pollutions and costly disruption to businesses.

How we support food service businesses

Our Commercial Engagement Officers work directly with food service establishments (FSEs).

This includes:

  • restaurants
  • takeaways
  • catering businesses.

We provide guidance on best practices and encourage the use of effective grease management systems.

Why grease management matters

Installing a suitable grease trap or grease removal system will help your business:

  • avoid expensive repairs, downtime and costly emergency callouts
  • stay compliant with regulations and avoid enforcement action or fines
  • maintain good drainage, hygiene and smooth operations
  • protect the environment and prevent the pollution of waterways.

Grease management options

Passive grease traps and grease recovery units (GRUs) are the best options.

Learn more about what they are and the pros and cons of both.

Passive grease traps

Passive grease traps are a simple, low-cost manual option that uses gravity to separate FOG from wastewater.

If you select this option, you should comply with BS EN 1825-1 and 1825-2 standards.

GRUs

GRU’s are also known as automatic grease traps. They continuously transfer FOG into a separate container.

If you select this option, you should comply with PDI G101 standards.

More advice

For more detailed advice, see Water UK's FOG management guide for food service businesses.