18 kg Under-sink Grease Trap, Side Inlet
18 kg Under-sink Grease Trap, Side Inlet
Fat stays here, not in the pipe.
A commercial kitchen that drains to the sewer needs a grease trap. This one fits under the sink and holds a fortnight of it.
Hot dishwater carries fat as a liquid. Somewhere down the pipe it cools, sets and narrows the drain until one day nothing gets through. A grease trap gives that fat somewhere to cool and float before it reaches the pipe. Water comes in the side, slows down through a triple-path filtration design, the grease rises to the top and the solids drop into the sludge basket, and the clean water leaves through the outlet.
This one is 1.2 millimetre stainless and is rated for about 18 kilograms of grease before it needs emptying. The lid has a rubber ring and buckle locks on both sides, the outlet is threaded, and there is a faucet for draining it down before a clean. It arrives assembled, has a handle on top, and weighs 11.35 kilograms empty.
Features
- Triple-path filtration
- 38 litres a minute through-flow
- No moving parts, no power
- Buckle-locked lid with rubber ring
- Sludge basket for solids
- Faucet for draining before clean-outs
- 48 mm inlet and threaded outlet
- 600 × 400 mm footprint
- Arrives assembled
Specification
| Brand | Vevor |
|---|---|
| Length | 600 mm |
| Width | 400 mm |
| Height | 390 mm |
| Net weight | 11.35 kg |
| Grease capacity | 18 kg, approx. |
| Flow rate | 38 L per minute |
| Inlet | 48 mm, side |
| Outlet | 48 mm, threaded |
| Body | Stainless 1.2 mm |
| Filtration | Triple-path |
| Solids | Sludge basket |
| Drain | Faucet |
Questions
Do I need one?
If the kitchen prepares food commercially and drains to the sewer, almost certainly. Water authorities in every state require grease to be intercepted before it enters their pipes and can fine premises that block a main. Check with your council and water authority for the size they want; many accept an under-sink unit for a small cafe.
How often does it need emptying?
When the grease layer builds up; a common rule is about a quarter of the depth. How fast that happens depends on the kitchen, so check it weekly at first and set a day for it. A trap that is not emptied stops trapping.
How do I clean it?
Drain some water off through the faucet, unlatch the lid, lift out the sludge basket, scoop the grease into a sealed container for the bin or a waste contractor, rinse the inside with hot water, refill and latch it shut. Wear gloves.
Does it smell?
Not while the lid is sealed and it is emptied on time. The rubber ring and buckle locks keep it closed; a smell means it is overdue for a clean-out or the seal is sitting on grit.
Can fryer oil go through it?
No. Used fryer oil goes in the oil caddy and off to a recycler, never down a sink. The trap is for the fat that comes off plates, pans and dishwater, not for disposing of oil.