Real-world grease trap answers for commercial kitchens.
Start here for answers on compliance letters, blocked drains, sizing, installation decisions and whether a managed plan or outright purchase makes more sense for your site.
How to use this hub
Find the issue first, then narrow down the solution
Most kitchens do not start by searching for a product. They start with a blocked drain, a smell, a letter, a budget question or a system that never quite worked properly. This hub groups Actem’s guidance the same way operators think about the problem.
Compliance & urgent issues
Start here when the pressure is coming from a letter, regulation or compliance deadline
These pages are for operators, landlords, facilities teams and site managers who need to understand what the issue means and what the next step should be.
Received a Severn Trent Water letter about grease?
A strong starting point if the site has been challenged by Severn Trent Water and needs to respond properly.
Received a water company letter
Useful if the site has been challenged about fats, oils and grease entering the sewer network by any water authority.
What is a FOG audit and how do I prepare?
A strong starting point if the site needs to get ready for audit pressure without guessing what matters most.
Do UK restaurants legally need grease traps?
A clear starting point for understanding what restaurants are normally expected to have in place.
Restaurant grease trap regulations
Useful if you need the real-world version of what compliance usually looks like on site.
Who is responsible for grease trap maintenance?
Helpful where there is confusion between operator, landlord, tenant or facilities responsibility.
Operational problems
Start here if the kitchen is already feeling the pain
These are the situations that usually lead to urgent calls: smells, blocked drains, inherited systems, repeat failures and kitchens that are losing time to the same grease problem.
Commercial kitchen drains smell or keep blocking
For foul smells, slow sinks, recurring blockages and grease build-up affecting day-to-day service.
Existing grease trap systems
Useful if the site already has something installed but nobody is confident it is working properly.
Can Actem take over an existing grease trap system?
For sites that do not want to rip everything out before a competent review has been done.
Cleaning vs full replacement
Helpful when the question is whether the site really needs a replacement or just better servicing and a proper site review.
Choosing the right setup
Start here if you are planning a new system or rethinking the current one
These pages answer the questions that come up when a site is weighing options properly rather than just reacting to the latest blockage.
What size grease trap does my restaurant need?
A site-led guide to sizing conversations and what usually affects the right recommendation.
Which grease trap do I need for my kitchen?
A broader buying guide for operators who know they need a system but are not yet sure which type fits.
Passive vs automatic grease traps
Useful when comparing the right style of system for the kitchen rather than just the cheapest starting point.
Grease trap installation cost
For kitchens that need to understand likely project cost drivers before committing to the next step.
Buy outright vs managed grease trap plan
Useful if the site is deciding between a straightforward purchase and a managed-plan route.
Standards, servicing & deeper guidance
Start here if you need the technical background without the jargon
These pages explain servicing expectations, standards and longer-term grease-management decisions in plain English.
BS EN 1825 sizing guide
Useful if standards or sizing rules are being mentioned and you need the field-tested interpretation.
How often should a commercial grease trap be serviced?
An operator-focused guide to servicing frequency and why generic intervals are often not enough.
How grease trap servicing scheduling works
Helpful for operators and facilities teams that need a reliable routine, not just one-off callouts.
Service reporting & documentation
Useful when record-keeping, proof of attendance and clear reporting matter as much as the engineering work.
Commercial decision guide
Should you buy outright or use a managed grease trap plan?
For many kitchens this is not really a product question. It is a budgeting, servicing and responsibility question. The better route depends on whether the site wants ownership from day one or a more managed setup with support built in.
Outright purchase often suits sites that want ownership and can absorb the upfront spend
This route is often a comfortable fit where budget is available, the operator prefers a simple capital purchase, and the site is happy to arrange servicing and longer-term support separately.
A managed plan often suits sites that want lower upfront pressure and joined-up support
This route is often more attractive where the operator wants the commercial burden spread more comfortably, with fewer moving parts around servicing, repairs and ongoing responsibility.
Related pages
Seen in the field
Useful if the issue is an undersized trap, repeat backups or a site that has outgrown the original setup.
Shows where an automatic route made sense around an existing underground system and ongoing support requirements.
Useful where the site is unhappy with the current contractor and wants a more dependable service route.
Written by Actem
This knowledge hub is written by Actem’s grease management team for restaurant owners, pub operators, facilities teams and commercial kitchens that need clear, site-led answers.
Start with a conversation
Need a straight answer for your site?
If you are dealing with a letter, blocked drains, an inherited system or a decision between buying outright and using a managed plan, Actem can help you work out the right next step.