GreaseTrapQuotes blog
Straight-talking advice for Australian venues — how to stay compliant, what cleaning should cost, and how to avoid trade-waste fines.
A grease trap clean often depends on one person remembering to book it. This guide shows owners and managers how to make servicing survive a resignation, a new chef or a change of manager.
A smell from the trap tells you where the problem sits. Work through seven steps in order to find the cause, fix it and stop the odour coming back.
A planning guide for Australian kitchen owners who want to turn grease trap servicing into a predictable yearly cost. Work out your visits, your price drivers and your total before you book.
An under bench trap and an in-ground trap do the same job at very different scale. Here is how to tell which one suits your kitchen, and what each costs you in access and servicing.
Grease is on the floor and the drains are gurgling mid-service. Here is what to do in the first hour, what to avoid, and what to sort out once the trap is pumped.
Run two or more commercial kitchens and one service plan will not fit them all. Learn how to set a schedule per site, line up the paperwork, and decide who books what.