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Preventative biology for hotel kitchens and back-of-house plumbing
Grease trap and drain support across kitchens, bars and back-of-house plumbing.
Hotels run kitchens, bars, laundries and pool plant rooms - all with their own waste streams. A coordinated biological program reduces grease trap pump-out frequency, keeps back-of-house drains moving, and prevents odour from reaching guest-facing areas.
The challenge
- Grease traps approaching trade waste limits
- Back-of-house drain odours migrating to public areas
- Unplanned pump-outs disrupting service
- Variable load between peak and shoulder seasons
Our approach
- Automated overnight dosing into grease traps
- Drain line maintenance across kitchens, bars and laundries
- Adjusted dosing rates between high and low seasons
What good looks like
- Predictable grease trap performance
- Fewer odour complaints from guests
- Reduced emergency callouts
How it works
Inside a grease trap: where biology does the work.
A grease trap separates fats, oils and grease (FOG) from wastewater by letting solids settle and FOG float, so cleaner water can pass through to the drainage system. Biological dosing works on the FOG and sludge layers between pump-outs, slowing build-up and keeping the trap operating closer to design.
Matched products
View all commercial products Products fit for this application.
Each product below is selected based on the system type and load profile for hotels and accommodation.
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