SmallGrease Traps

Sizing depends on the number of appliances discharging to it, peak flow rate, and how many meals you're serving per day — as a rough guide, a single domestic-style kitchen or small café often suits a 25-50 litre unit, while a busier café or small restaurant kitchen may need 50-100 litres. Local building control or your water authority may specify a minimum capacity, so it's worth checking before you order. Our team can help you calculate the right size from your appliance list and cover count.

Yes, many small grease traps are specifically designed as compact under-sink or under-counter units, making them ideal where floor space or plant room access is limited. They typically connect directly to the waste pipe from one or two appliances rather than a whole kitchen's drainage. Make sure there's enough clearance around the unit for the lid to be removed for cleaning.

As a general rule, small grease traps should be checked weekly and emptied when the grease layer reaches around a quarter of the trap's depth — for a busy kitchen this can mean cleaning every few days. Leaving it too long reduces separation efficiency and can lead to odours and blockages further down the line. Our units feature easy-access lids specifically to make this a quick job rather than a major task.

Most small grease traps are made from stainless steel or durable plastic (such as polyethylene), both chosen for resistance to corrosion, grease and repeated high-temperature discharge from dishwashers and pans. Stainless steel units tend to be favoured in commercial kitchens for hygiene and durability, while plastic models offer a lighter, more budget-friendly option for domestic or lower-volume use. Either way, look for a unit with a tight-fitting, odour-sealing lid.

A small under-sink or in-line grease trap doesn't usually need planning permission, but food business premises are generally required under Building Regulations (Part H) and local trade effluent consent rules to have adequate FOG control before wastewater reaches the drain. Many water authorities also ask commercial kitchens to register their grease management arrangements. It's worth checking with your local authority or water company before installation, particularly for a new food business.

A small grease trap is a compact, passive unit designed for lower flow rates — typically one or two appliances in a residential kitchen, café or small takeaway. A full grease separator is a larger, often below-ground or plant-room installation designed to handle the combined discharge of a whole commercial kitchen and meets a higher British or European standard (EN 1825). If you're scaling up or serving significantly more covers, it's worth discussing whether a separator is more appropriate than multiple small traps.