Grease, Compliance & Energy Insights

A practical UK guide to grease seperator sizing: how to choose the right capacity for your commercial kitchen, what BS EN 1825 covers and common mistakes.

Learn what a grease trap is, how it works, the different types, and why UK commercial kitchens need one to stay compliant with FOG regulations.

Emulsified grease slips straight through your grease trap and re-hardens deep in the drain. Here's what causes emulsification in a commercial kitchen and how to reduce it.

A plain-English guide to the UK laws governing fats, oils and grease in commercial kitchens — what they require, who they apply to and the penalties for getting it wrong.

A practical FOG compliance guide for pubs and hotels: separate grease, service equipment on schedule and keep the records that protect you.

Severn Trent clears around 45,000 sewer blockages a year. Here's what commercial kitchens across the region must do to stay FOG compliant and avoid enforcement.

A practical UK guide to cutting commercial kitchen energy costs, from energy monitoring and low-cost habits to solar, battery storage and smarter equipment.

Who is responsible for grease trap maintenance in a leased commercial kitchen — landlord or tenant? A clear UK guide to lease clauses, liability and the Water Industry Act 1991.

A practical UK guide to grease trap service intervals: the 25% rule, what changes your schedule, and how to stay FOG compliant and avoid costly blockages.

Trust is not just a 5 letter word.

FOG (Fat, Oil and Grease) to Fuel

Those two mix like oil and water

How do grease traps work?

Manual vs Automated Grease Trap

A grease trap is something kitchen wastewater flows through before entering the sewer waste system. This device — technically a grease interceptor — intercepts, captures or "traps" grease

You must not allow FOG from your kitchen to enter the drainage system in a way that blocks, damages or interferes with the sewer network.