Cafes and bakeries
One or two sinks and light grease. An under-sink trap is often enough, provided it can be reached for cleaning.
Grease traps and interceptors · SUS304
Stainless Steel Grease Traps in Dubai
A grease trap sits between your kitchen sinks and the drain and slows the wastewater so fats, oils and grease float to the top and stay behind. FIAMMA supplies a SUS304 multi-baffle grease trap interceptor from 15 to 100 L, rated up to 40 L/min, for under-sink or floor-mounted in-line fitting.
Grease problems rarely show up on opening day. They show up three months in, when the pot-wash drain starts gurgling, the kitchen smells of old fat, and a plumber is called to cut out a plug of white grease from the pipe. By then the trap is either too small, in the wrong place, or has not been cleaned.
This page explains what a grease trap does, which type fits which kitchen, how to size one by flow rate with a worked example, how to clean it, and the mistakes that come up most often. If you are planning the whole wash area, read it alongside our notes on commercial dishwashers and the kitchen hood above your cooking line, because grease reaches the drain from both directions.
What does a grease trap do, and why does a commercial kitchen need one?
Fats, oils and grease (often shortened to FOG) are liquid when hot and solid when cold. Poured down a drain, they cool in the pipe, stick to the walls and build up until the line blocks. A grease trap is a small tank placed in the waste line that gives the water time to slow down and cool, so grease rises and stays in the tank while cleaner water flows out underneath.
Inside the tank, baffles do most of the work. They force the water to change direction and break up the flow, which lets the grease separate. In a multi-baffle design like ours there are several stages, and the heavier food solids settle at the bottom while grease collects at the top.
- Protects your own drains from blockages and slow draining at the pot-wash and pre-rinse sinks.
- Protects the building and the public sewer, where grease build-up causes blockages and odours.
- Keeps you on the right side of the municipality, which commonly expects kitchen wastewater to pass through a trap before it reaches the sewer.
- Reduces smell in the kitchen and in the drainage area.
Under-sink, floor-mounted or external: which type of grease trap do you need?
There are three common arrangements. Which one fits depends on how many fixtures drain into it, how much floor space you have, and how much grease the kitchen produces.
| Trap type | Where it sits | Typical use | Things to know |
|---|---|---|---|
| Under-sink trap | Directly under one sink or pre-rinse station | Cafes, small restaurants, cloud kitchens, a single wash point | Small footprint and short pipe run. Limited volume, so it needs cleaning more often. Check the cabinet space and access for lifting the lid. |
| Floor-mounted in-line trap | On the floor beside or under the wash area, in line with the waste pipe | Restaurants and hotel outlets with a pot-wash sink and a dishwasher | More volume and a higher flow rating than an under-sink unit. Needs floor space and a clear route for the pipe. This is the format FIAMMA's 15 to 100 L trap covers. |
| Larger external interceptor | Outside the building, below or above ground, on the main kitchen drain | Central kitchens, large hotels, food courts, high-volume frying | Handles combined flow from many fixtures. Needs civil works, access for a tanker, and approval of the location. Normally designed with the building's drainage. |
How do you size a grease trap by flow rate?
The simplest sizing method starts with the peak flow your fixtures can put into the trap, in litres per minute. You then choose a trap whose rated flow is at least that figure. The figures below are indicative, to show the method. A plumbing consultant confirms the design for your kitchen.
Step 1: find the bowl volume. Multiply length × width × depth of each sink bowl, in millimetres, and convert to litres.
Step 2: apply a fill factor. Bowls are rarely filled to the brim, so a factor of about 0.75 is commonly used.
Step 3: assume a drain-down time. One minute is a common assumption for the time a bowl takes to empty. A longer assumed time gives a lower flow figure.
Step 4: add fixtures that can drain together. If a dishwasher or pre-rinse sink discharges at the same time, add its flow.
| Input | What to note | Effect on trap size |
|---|---|---|
| Sink bowl size | Length × width × depth of each bowl | Larger bowls give a higher peak flow when emptied. |
| Fixtures draining together | Pot-wash bowls, pre-rinse sink, dishwasher outlet, floor drains | Flows add up when they discharge at the same time. |
| Cooking style | Heavy frying, grilling and roasting put more fat in the water than boiling or salads | Heavier grease load means a larger tank or more frequent cleaning. |
| Hot water | Temperature of dishwasher and sink discharge | Very hot water carries grease through. Cool it before the trap where the design requires. |
| Cleaning routine | How often a team can realistically empty the trap | A trap that will be cleaned rarely should be larger. |
Common grease trap mistakes
Most failed traps were not bad products. They were installed or run in a way that stopped them working. These are the problems that come up most often:
- Undersized for the flow. The trap is chosen by price or by what fits under the sink, not by peak flow. Water rushes through, grease is carried out, and the trap does little.
- No vent, or a poor one. Traps are commonly vented so the water can flow freely. A missing vent causes slow draining and gurgling.
- Poor access. If the lid is hidden behind cabinets or tiled in, it will not be cleaned. Plan access for lifting the lid and scooping or pumping out the contents.
- Hot water straight in. Dishwasher discharge entering the trap at very high temperature melts grease and carries it past the baffles.
- Dishwasher and floor drains connected without checking flow. Adding a hood-type dishwasher to a trap sized for one sink can push it past its rating.
- Never cleaned. A full trap passes grease straight through and smells. This is the most common problem of all.
How do you clean a grease trap, and how do you know it is failing?
A trap needs cleaning when the grease layer reaches roughly a quarter of its depth. For a busy passive trap that is often every one to four weeks, and sooner in a fry-heavy kitchen. Grease and waste taken out of the trap should leave the site only with a licensed collector, and the municipality commonly expects records.
- Signs of a failing trap: slow draining at the sink, gurgling or bubbling in the pipe, a sour or rancid smell from the wash area, grease in the downstream pipe, or a lid that is full to the top when opened.
- Isolate and prepare. Stop discharge into the trap, put on gloves and open the lid with care, as the contents can be hot and smell strongly.
- Skim the grease. Scoop the floating layer into a sealed container.
- Remove the solids. Take out settled food waste from the bottom and any removable basket.
- Wash the baffles and walls. Scrape off stuck grease and rinse the tank without flushing the contents into the drain.
- Refill and check. Refill with clean water, make sure the lid seals, and run a sink to confirm the flow is normal.
- Record the date. Note the date and the amount removed so you can adjust the schedule.
What do Dubai Municipality and other authorities expect from a grease trap?
In general terms, food businesses in the UAE are commonly expected to treat kitchen wastewater with a grease trap before it reaches the public sewer. The trap is usually sized to the flow, installed where it can be reached for cleaning, and emptied on a regular schedule by a licensed waste collector, with records kept.
Dubai Municipality publishes a grease trap guideline, and free zones and other emirates have their own authorities and rules. Accepted trap models, documents and the approval route can differ between them. Confirm the current requirements for your site with your consultant and the authority before you buy.
The FIAMMA trap is described by its specification: SUS304 stainless steel, multi-baffle, 15 to 100 L, up to 40 L/min. Approval of any trap for your project rests with the authority.
FIAMMA grease trap interceptor: specification and what to send
FIAMMA supplies a stainless steel grease trap interceptor in SUS304 with a multi-baffle design. It is offered from 15 to 100 L, rated up to 40 L/min, for under-sink fitting or as a floor-mounted in-line unit.
Stainless steel suits a trap because it does not crack under hot water, is easy to scrub and lasts well in a wet, greasy environment. Our SUS304 and SUS316 guide explains when the higher grade is worth paying for. Traps pair naturally with a pedal operator sink and a pre-rinse spray unit at the wash station. If you need the sink and the surrounding stainless made to your drawing, see our custom stainless steel fabrication.
- What to send: the sink sizes and number of bowls, whether a dishwasher or floor drain connects to the same line, the cooking style, and the space available.
- What we come back with: a recommendation on the trap size and format, and a quotation. Ask for the lead time in your quotation.
- Send details through the contact page or on WhatsApp.
Where it is used
Restaurants with a pot-wash area
A floor-mounted in-line trap sized to the pot-wash sink and any dishwasher outlet keeps the main drain clear.
Cloud and dark kitchens
Continuous frying and high turnover mean fast grease build-up. Size the trap generously and plan a tight cleaning schedule.
Hotel outlets and staff canteens
Several wash points feed one drain. Calculate the combined flow and decide between one larger unit or separate traps.
Central kitchens and food courts
Flow and grease load are high. These sites usually need a larger external interceptor designed with the building drainage.
Benefits
Stainless steel that lasts in a wet kitchen
SUS304 construction resists hot water and cleaning, and does not crack or warp.
Multi-baffle design
Several stages slow and separate the flow, so grease stays in the tank rather than passing through.
Two fitting formats
Under-sink for a single wash point, or floor-mounted in-line for a wash area with more flow.
Sized by flow, not guesswork
We help you check the peak flow against the trap's rating before you order.
Matches the rest of the wash area
Same SUS304 as our sinks, spray units and dishwashers, so the station fits together.
Related products
Equipment from the FIAMMA range that goes with this page.
Stainless Steel Grease Trap Interceptor
Under-sink or in-line stainless steel grease trap engineered to intercept fats, oils, and grease before wastewater reaches municipal drainage. Baffled internal chambers slow flow to separate FOG from water, helping commercial kitchens meet UAE municipality drainage compliance and avoid blocked lines.
Washing Equipment and Sink UnitView details →
Hands-Free Pedal Operator Sink
Hygienic hands-free wash basin with integrated foot pedal operation. Specifically designed to meet HACCP food safety standards in prep areas, kitchens, and toilets. Comes complete with a stainless steel gooseneck faucet, soap dispenser mount, and rear splashback.
Washing Equipment and Sink UnitView details →
Commercial Pre-Rinse Spray Unit
Heavy-duty deck-mounted pre-rinse spray unit with a flexible spring neck. Features a high-flow spray valve, heavy-duty brass internal body, double-jointed add-on faucet, wall bracket for support, and heat-resistant squeeze handle. Essential for scraping residues before washing.
Washing Equipment and Sink UnitView details →
Industrial Hood Type Dishwasher
Heavy-duty commercial pass-through hood type dishwasher designed for inline installations with entry and exit tables. Features a high-pressure wash pump, automated dosing pump for rinse aid and detergent, 3 wash programs (60, 90, 120 seconds), and built-in booster heater for 85°C sanitizing final rinse.
Washing Equipment and Sink UnitView details →
Frequently asked questions
What is the difference between a grease trap and a grease interceptor?
The terms are often used interchangeably. A grease trap usually means a smaller unit under or beside a sink. A grease interceptor usually means a larger unit that handles the flow from a whole kitchen. FIAMMA's unit is sold as a grease trap interceptor in sizes from 15 to 100 L.
Do I need a grease trap in a restaurant or cafe in Dubai?
Commercial kitchens that wash pots and dishes are commonly expected to have one. The exact requirement depends on your premises, the authority and your fit-out approval, so confirm it with your consultant and the municipality.
What size grease trap do I need?
It depends on the peak flow from your sinks and dishwasher, and on how much grease the kitchen produces. Send us the sink sizes and the equipment draining to the trap and we will check the flow against the trap rating. Our worked example above shows the method.
How often should a grease trap be cleaned?
When the grease layer reaches roughly a quarter of the depth. For a busy passive trap that is often every one to four weeks, and more often in a fry-heavy kitchen. Keep a log and adjust.
Where should the grease trap be installed?
As close to the sink or wash area as practical, on the waste line before it joins the main drain, with enough clearance to lift the lid. Never place it where it will be built in or blocked.
Does a grease trap need a vent?
Traps are commonly vented so the water flows freely and does not gurgle. Your plumber confirms the correct arrangement for your drainage.
Can I connect a dishwasher to the same trap?
Sometimes, but add the dishwasher's discharge flow to your sizing, and check the discharge temperature. Very hot water can melt grease and carry it past the baffles. Your consultant confirms the arrangement.
Why stainless steel instead of plastic or concrete?
Stainless steel is rigid, does not crack under hot water, is easy to scrub clean and is available with a removable lid and baffles. Plastic and concrete have their place in larger in-ground installations. For under-sink and in-line kitchen use, SUS304 is a practical choice.
Can the grease trap be made to a custom size?
Our standard range covers 15 to 100 L. If your sink layout needs something different, send us the dimensions and we will tell you what is possible.
Do you supply grease traps outside Dubai?
Yes. We supply across the UAE, including Abu Dhabi, Sharjah, Ajman, Ras Al Khaimah, Fujairah and Umm Al Quwain.
Related guides and solutions
Not sure what trap size your wash area needs?
Send your sink sizes and the equipment that drains to them. We will check the peak flow and recommend a trap size and fitting.
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