Commercial kitchen solutions
Plan for grease.
Make room for
maintenance.
Grease management starts with the kitchen layout, flow conditions and an accessible cleaning routine.
Request a QuoteKitchen wastewater
Choose around the application
Kitchen layout
Locate equipment, drains and the available installation area.
Flow conditions
Provide fixture and operating information for selection.
Cleaning access
Allow clearance for the cover and removable components.
Product structure
Simple and effective grease interception
Accessible cover
Confirm access above the selected model.
Removable components
Check basket and internal configuration.
Coordinated connections
Match the trap to the kitchen pipework.
Product range
Find the right grease trap
PE Grease Trap, 330 × 330 × 380 mm
330 × 330 × 380 mm
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PE Grease Trap, 400 × 400 × 400 mm
400 × 400 × 400 mm
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PE Grease Trap, 400 × 400 × 480 mm
400 × 400 × 480 mm
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PE Grease Trap, 560 × 450 × 520 mm
560 × 450 × 520 mm
View specifications →Routine care
Clean access. Practical maintenance.
01
Inspect
Check the cover and internal condition.
02
Remove
Lift the removable basket where fitted.
03
Clean
Clean components using the approved procedure.
04
Reassemble
Refit components and confirm connections.
Built for commercial kitchens
Customer-supplied product reference
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Need help with selection?
Tell us about your product, quantity and project requirements. Our team can help you confirm a suitable configuration.