Agree who checks the trap, books cleaning and keeps the records. Anyone opening the kitchen should know how to report smells, slow flow or visible problems without attempting work they are unfamiliar with.
Use Northumbrian Water’s grease trap guidance alongside the installed unit’s instructions. It explains regular inspection, manufacturer-led cleaning and proper disposal of the waste removed.
Learn from actual accumulation
Base the dates on what is found rather than copying another property. Review the first operating period and check the interval again after changes to the kitchen’s use.
For every visit, keep:
- The date and trap or location checked.
- How much material was found and signs of poor operation.
- What was cleaned or emptied and who did it.
- Faults, awkward access or parts needing attention.
- The waste-collection paperwork and planned next step.
If the trap reaches its limit too soon, arrange more frequent attention and review what is entering it. If drainage remains poor straight after cleaning, investigate the installation, connected equipment and downstream route instead of just repeating the clean.
Reduce what reaches the trap
Keep waste oil and food solids out of sinks and arrange collection. Staff practices during cooking, washing-up and end-of-day cleaning affect what the trap receives.
Having a trap does not make it suitable to pour oil down the drain. Explain disposal during induction and provide convenient bins and containers. Review practices when the menu or staff changes.
Do not assume adding chemicals removes the need to clean the trap. Check any treatment against the product instructions and the rest of the grease-management arrangement.
Plan access and waste handling
Agree access, kitchen restrictions, safe handling and where waste goes before attendance. Allow enough time to complete the work, secure lids and leave the area ready to use.
Retain the relevant collection documents when a contractor removes waste. Keep them with service records so the next tenant, kitchen manager or agent can understand what was done.
Frequently asked questions
Is monthly cleaning always enough?
No single monthly rule fits every trap. Follow its instructions and use inspection findings and actual loading to establish and review the interval.
Why is the drain still slow after the trap is cleaned?
The remaining restriction may be elsewhere, or the trap installation may have a defect. Explain what was cleaned and have the continuing symptom investigated.
Should a quiet kitchen stop maintaining its trap?
It should not simply stop. Review the timetable for lower use and the equipment requirements, while continuing appropriate condition and performance checks.
Related guidance and services
Read recurring drain blockages, then explore Grease Traps and Interceptors, Drain Cleaning and Maintenance and Planned Preventative Maintenance for the work needed.
Browse services, maintenance, projects, sectors, locations or the knowledge centre. To discuss kitchen drainage, provide the trap information and symptoms.
