Grease traps and interceptors have become an integral requirement of drainage systems for any premises involved in the food sector. This includes restaurants and bars, delicatessens, take-aways, hotels, food halls and outlets, canteens, coffee shops, service stations, hospitals and public buildings.
They are critical part of the drainage infrastructure, ensuring that fats, oils and greases (FOG) do not enter our drains and sewers. FOG is generated during the preparation of foods that include butter, lards, sauces, oils, fats, meat or dairy. It can also enter the waste water network during the cleaning and washing up processes.
Fats, oils and grease from food service establishments must be kept out of sewers and drains. When they are hot and in liquid form, FOG is often poured down drains or washed away when cleaning. However, when cooled, FOG solidifies and builds up in pipes and drains. This can lead to blockages and flooding and forces raw sewage into premises, onto roads and into rivers and streams causing environmental and public health incidents. FOG is one of the main contributing factors to the recent phenomenon of Fatbergs.
Grease traps and interceptors collect, and hold contaminates including fats, oils and greases allowing wastewater to be discharged safely and compliantly. Regular cleaning and maintenance are vital for environmental compliance and clean working conditions. Enva’s experienced drainage teams clean grease traps and interceptors and manage all waste generated during the process. The frequency of the cleaning will vary from site to site and our experienced personal can advise on timings and biological maintenance solutions.
Enva’s specialised equipment and vehicles transport the waste directly to our licensed facilities and we will provide Certificates of Treatment/Disposal. We provide a full, traceable and compliant service to our customers providing all paperwork for regulatory and audit requirements.