Every commercial kitchen produces fats, oils and grease as part of daily food preparation. From cooking oils and sauces to food scraps washed down sinks, these by-products can cause serious problems if they are not managed correctly. Effective commercial kitchen grease management is essential for keeping drains clear, maintaining hygiene standards and staying compliant with environmental regulations.
When grease enters the drainage system, it cools and solidifies, sticking to the inside of pipes. Over time, this build-up restricts water flow and traps food particles, eventually leading to blockages, unpleasant odours and even complete drain failure. For busy kitchens, a single blockage can result in downtime, disruption and expensive emergency call-outs.
Good grease management is about prevention rather than reaction. It involves using grease traps or interceptors, regular cleaning and correct waste disposal practices to ensure drainage systems remain free-flowing. It also protects the wider environment by preventing fats and oils from entering the public sewer network, where they can contribute to large-scale blockages known as fatbergs.
By understanding why grease management matters, kitchen operators can avoid costly disruptions, safeguard their reputation and create a cleaner, more efficient working environment.
What is FOG and why it causes drainage problems 
FOG stands for fats, oils and grease, substances that are naturally produced in almost every commercial kitchen. They come from cooking oils, butter, meat fats, sauces and food scraps that are washed down sinks or discharged from dishwashers. At first, these liquids may seem harmless, but once they enter a drainage system, they quickly become a serious problem.
When hot oils and fats cool, they solidify and attach to the inner walls of pipes. Over time, this sticky residue builds up layer by layer, trapping food particles and other debris. The pipe diameter becomes narrower, reducing flow until water can no longer pass through freely. What starts as slow drainage can soon turn into a complete blockage.
Blocked drains caused by FOG are more than just inconvenient. They create unpleasant odours, increase the risk of flooding and can lead to contamination if wastewater backs up into food preparation areas. In severe cases, blockages can affect the wider sewer network, leading to large, hardened deposits often referred to as fatbergs. These can take significant time and cost to remove.
Preventing FOG build-up requires a clear grease management strategy. This includes installing properly sized grease traps, maintaining them regularly, and training staff to dispose of waste correctly. By controlling FOG at the source, commercial kitchens can avoid disruption, protect hygiene standards and extend the life of their drainage systems.
The impact of poor grease management on commercial sites
Poor grease management can have far-reaching consequences for commercial kitchens. What starts as a small build-up of fats, oils and grease can quickly develop into serious operational and financial problems that affect the entire business.
The most common issue is blocked drains. When grease and food waste accumulate inside pipework, they restrict water flow and eventually cause complete blockages. This can lead to wastewater backing up through sinks, floor drains or dishwashers, forcing kitchens to close temporarily while the system is cleared. In busy food service environments, even short interruptions can result in lost revenue and wasted stock.
There are also hygiene and safety risks. Standing water and foul odours create an unpleasant environment for staff and customers, while any wastewater overflow increases the chance of contamination. This can affect food hygiene ratings and lead to enforcement action from local authorities.
The environmental impact should not be overlooked. Grease that escapes into the public sewer contributes to larger problems such as fatbergs, sewer overflows and pollution incidents. Many water companies actively monitor grease discharge and can issue fines or recovery costs to businesses that fail to control it.
Finally, poor grease management damages the reputation of a business. Customers expect professional standards of cleanliness and reliability. A blocked drain, bad smell or forced closure sends the opposite message.
How grease traps and interceptors work
An effective commercial kitchen grease management system begins with the right equipment. Grease traps, also known as grease interceptors, are designed to capture fats, oils and grease (FOG) before they enter the main drainage system. By separating these substances from wastewater, they prevent build-up inside pipes and protect both the property and the wider sewer network.
A grease trap works on a simple principle. When wastewater from sinks or dishwashers flows into the trap, it slows down, allowing lighter substances such as oil and grease to float to the top while solids settle at the bottom. The cleaner water in the middle then exits through an outlet pipe to continue through the drainage system.
For this process to remain effective, the trap needs to be cleaned and serviced regularly. Over time, the collected grease and food residue build up, reducing the trap’s capacity and efficiency. If left too long, the contents can overflow into the drains, defeating the purpose of the system.
Regular maintenance involves removing accumulated grease, checking baffles and seals, and inspecting for wear or damage. The frequency of cleaning depends on kitchen size, type of food prepared and daily water usage. Some busy commercial kitchens may require servicing every few weeks, while others may only need it once a month.
When properly maintained, grease traps are one of the most reliable ways to prevent drain blockages, maintain hygiene and meet compliance requirements. They form the foundation of any professional grease management plan.
Maintaining compliance with grease management regulations
Grease management is not only about preventing blockages; it is also a legal and environmental responsibility. Every commercial kitchen in the UK has a duty to ensure that fats, oils and grease are managed safely and do not enter the public sewer system. Failing to do so can lead to enforcement action, fines and reputational damage.
Under the Water Industry Act 1991, it is an offence to discharge materials that can cause a blockage or obstruction in the sewer. This includes fats, oils and grease. Water companies actively inspect drainage networks and can trace pollution or blockages back to the source. If a business is found to be responsible, it can be required to pay for the clean-up and any associated costs.
In addition, trade effluent regulations apply to many catering and food service businesses. These require that wastewater discharged into the sewer is free from contaminants that could affect flow or quality. Properly maintained grease traps, combined with good kitchen practices, ensure compliance with these regulations.
From an environmental perspective, effective grease management supports wider sustainability goals. By preventing FOG from entering the sewer, businesses help reduce the formation of fatbergs and lower the risk of sewer overflows, which can release pollution into local waterways.
Regular cleaning, record keeping and staff training are essential parts of demonstrating compliance. Water companies or local authorities may request proof of maintenance or inspection records, so keeping accurate logs is good practice.
By maintaining compliance, commercial kitchens not only protect the environment but also safeguard their reputation as responsible operators.
Best practice for commercial kitchen grease management
Effective commercial kitchen grease management is built on good habits, regular maintenance and a clear understanding of how grease behaves in the drainage system. The aim is to prevent fats, oils and grease (FOG) from entering the sewer in the first place.
Here are some best practices every kitchen should follow:
1. Train staff on proper FOG disposal
Grease management begins with awareness. Make sure all kitchen staff understand that fats, oils and grease should never be poured down sinks or drains. Provide containers for collecting waste oil and food scraps, and ensure these are emptied regularly by licensed waste contractors.
2. Clean and maintain grease traps regularly
Grease traps only work effectively when they are cleaned and serviced on schedule. Set up a regular maintenance plan that reflects your kitchen’s activity level and the type of food prepared. Record each cleaning or inspection to demonstrate compliance if required by regulators or water companies.
3. Schedule professional drain cleaning
Even with good practices, some grease can still escape into the drainage system. Regular professional cleaning, including high-pressure water jetting, helps remove any build-up before it becomes a blockage. A CCTV drain survey can also check for early signs of damage or restricted flow.
4. Manage kitchen equipment properly
Install sink strainers to catch food waste and prevent it from entering drains. Regularly check dishwashers, combi ovens and floor drains for signs of slow drainage or odour, which can indicate early FOG build-up.
5. Keep maintenance records
Accurate records of cleaning and inspections are essential for both compliance and efficiency. They show due diligence and help identify patterns of recurring issues, allowing you to adjust maintenance schedules where needed.
Following these best practices helps ensure your drainage systems remain free-flowing, hygienic and compliant. It also supports smoother day-to-day operations and reduces the risk of emergency call-outs during busy service periods.
How Drain & Sewer Services supports grease management
At Drain & Sewer Services, we understand the challenges that busy commercial kitchens face when managing fats, oils and grease. Our specialist team works with restaurants, hotels, schools, food manufacturers and other catering environments to keep drainage systems clean, compliant and free from disruption.
We provide a full range of services designed to support effective commercial kitchen grease management, including:
– Grease trap cleaning and maintenance to ensure systems operate efficiently and meet regulatory standards.
– High-pressure water jetting to clear FOG build-up, food residue and debris from drains and pipework.
– CCTV drain surveys to inspect underground systems and identify early signs of blockages or structural damage.
– Planned maintenance programmes tailored to your kitchen’s size and service level, helping to prevent future problems before they occur.
– 24-hour emergency response for urgent drainage issues that need immediate attention.
Every kitchen is different, so our engineers take time to understand your site before recommending the right solution. Whether you require routine maintenance or an emergency clean-up, we provide fast, reliable support with minimal disruption to your operations.
With more than 50 years of experience, Drain & Sewer Services helps commercial kitchens stay compliant, avoid costly downtime and protect the wider environment from grease-related damage.
Making grease management a business priority
Effective grease management is one of the simplest and most important ways to protect a commercial kitchen from disruption. It keeps drains free-flowing, supports hygiene standards and helps businesses stay compliant with environmental regulations.
Poor grease management, on the other hand, can lead to blocked drains, unpleasant odours, costly repairs and even prosecution. For any organisation that prepares food on a commercial scale, taking control of fats, oils and grease is essential to maintaining smooth, safe and sustainable operations.
By investing in routine maintenance, staff training and professional support, businesses can prevent problems before they occur. A small commitment to prevention today can save significant time and money later.
Contact Drain & Sewer Services to arrange a grease trap inspection or discuss a maintenance plan for your kitchen. Our experienced team can help you stay compliant, avoid downtime and keep your drainage systems performing reliably all year round.
Frequently asked questions
What is grease management in a commercial kitchen?
Grease management is the process of controlling fats, oils and grease (FOG) to stop them entering the drainage system. It includes using grease traps, regular drain cleaning, and proper waste disposal to prevent blockages and maintain compliance.
How often should grease traps be cleaned?
Cleaning frequency depends on kitchen size, menu type and daily output. Most commercial kitchens benefit from cleaning every one to three months. Busy sites such as restaurants and takeaways may require more frequent servicing to keep the system efficient.
What happens if grease enters the drain system?
When grease enters the drainage network, it cools and solidifies, sticking to pipe walls. This leads to slower flow, unpleasant smells and eventually complete blockages. If grease enters the public sewer, it can contribute to fatbergs and environmental pollution.
Who is responsible for grease management compliance?
The business owner or site manager is responsible for ensuring grease is managed correctly. This includes maintaining grease traps, keeping cleaning records and using licensed waste contractors to remove collected FOG.
Can Drain & Sewer Services clean and maintain grease traps?
Yes. Drain & Sewer Services provides professional grease trap cleaning, maintenance and drain jetting for commercial kitchens of all sizes. Our engineers can inspect your system, remove grease build-up and help you stay compliant with UK regulations.
What is the best way to prevent grease build-up in drains?
Train staff to dispose of waste oil correctly, install and maintain grease traps, and schedule regular professional cleaning. Keeping on top of these steps will prevent blockages and protect both your kitchen and the wider sewer system.
