FOG management in commercial kitchens staying compliant and avoiding blockages
FOG management in commercial kitchens what you need to know
Fats oils and grease also known as FOG are one of the leading causes of blocked drains and sewer issues in commercial kitchens. When FOG is not managed correctly it can build up inside pipework restrict flow and eventually lead to costly blockages emergency callouts and potential enforcement action.
Current industry guidance makes it clear that foodservice operators must be able to demonstrate effective FOG management rather than relying on reactive cleaning when problems arise.
Why FOG management matters
Under the Water Industry Act it is an offence to discharge substances that are likely to damage or obstruct public sewers. Building Regulations also require commercial kitchens to install suitable grease management systems or other effective methods to prevent FOG entering the drainage system.
Although water companies cannot insist on a specific product or system the responsibility remains with the operator to prove they are managing FOG effectively. This means having the correct equipment in place maintaining it properly and keeping clear records.
What effective FOG management looks like
Effective FOG control relies on a combination of measures rather than a single solution. This includes simple day to day practices such as scraping and dry wiping plates before washing using sink strainers and ensuring fats and oils are never poured down sinks.
Most commercial kitchens will also require a physical grease separator or interceptor to capture fats before they reach the drainage system. The size and type of unit should be based on the kitchen layout appliances number of meals served and the type of food being prepared.
In some situations additional systems such as biological dosing or starch treatment may be used to support the main separator particularly where space is limited or where drain lines require extra protection.
Installation servicing and maintenance
Correct installation is essential to ensure grease management systems work effectively. Grease separators must be installed so that relevant appliances discharge through them and there is sufficient access for inspection and cleaning. Venting flow rates and commissioning checks all contribute to long term performance.
Ongoing servicing is critical. High use kitchens may require cleaning weekly or monthly while lower risk sites may only need quarterly servicing. All cleaning should be carried out by licensed accredited waste contractors with waste transfer notes provided after each visit.
Routine maintenance helps prevent odours slow drainage and unexpected breakdowns while extending the lifespan of the system.
Monitoring records and compliance
Compliance is not just about having equipment installed. Operators must also be able to demonstrate that systems are being maintained and used correctly. Records should include installation documents commissioning reports servicing logs waste transfer notes photographic evidence of cleaning and staff training records.
This evidence is essential during audits or investigations and helps demonstrate that effective FOG management practices are in place.
How Advantage Catering Equipment can help
Advantage Catering Equipment provides complete support for FOG management in commercial kitchens. From site surveys and system selection to installation servicing and ongoing maintenance we help businesses remain compliant protect their drainage infrastructure and avoid unnecessary disruption.
If you are unsure whether your current grease management system meets current guidance or if it has not been serviced recently our team can carry out a site assessment and recommend a compliant practical solution.
Sources used CEDA FOG Management Guide Technical and Operational and CEDA FOG Management Guide