CATERWASTE FOOD & GREASE TRAP SALES & SERVICE

INTRODUCTION

Commercial kitchens and food processing establishments generate significant quantities of Food & Grease Waste from their waste food wash-down operations.

The Food & Grease Trap captures waste food & grease particles before they can conglomerate in the main public drainage system, attracting rodents and causing kitchen down time due to blocked sinks. Putrescible waste food & fats should be removed at least once per month as stated in the EU standard EN 1825 for Grease Trap separators in N. Ireland.

Food Service Operators can demonstrate compliance with Food Waste Regulations to local authority inspectors with the visual presence of a centralised waste Grease Trap installed in the kitchen drain line, backed up with recorded duty of care waste removal & recycling consignment notes (Max. 3 years)

PLANNING REGISTRATION

Food Businesses must register with local authorities under Regulation (EC) No 178/2002 and Regulation (EC) No 852/2004

Food business operators should complete a plan drawing detailing location of the Waste Food & GreaseTrap and also demonstrate waste collection compliance with the Food Waste Regulations.

Waste Food & Grease disposal to public drain or sewer is prohibited under Northern Ireland, Scotland & Republic of Ireland waste water & food law.

Waste Food & GreaseTraps are required to prevent any waste food, oil or grease particles from entering the public sewerage system

Trade Tip:
Experienced hospitality operatives know that waste traps should be installed outside the kitchen wherever possible.

FOOD TRAP SELECTION

HYGIENE - Select a Waste Food & GreaseTrap that is completely sealed from the kitchen atmosphere to prevent escape of sewer gas.

ACCESSIBILITY - Ensure that there is total access to all internal compartments within the waste trap interceptor unit to allow complete removal of all captured food sediment.

CAPACITY - Select a Grease Trap that has sufficient storage capacity to retain a minimum of one months’ worth of wash-down throughput.

CONVERGENCE - Design and group the kitchen wash-down appliances with their plumbing and drainage layouts to converge at the least number of centralized interception point/s.

POSITION - Select the installation location of the Food & Grease Trap Interceptor to be in-ground and outside* from the kitchen as the first preference option wherever possible.

Careful consideration must be given to space & service access for the regular removal of the trapped food & grease waste and duty of care provision.

This alternative installation inside the kitchen should only be used whenever the opportunity to install the Waste Trap outside the kitchen has been missed or is unfeasible.

Above ground plumbing fittings and an internal light duty cover are supplied with this type of Waste Food & Grease Trap installation.

HYGIENE COMPLIANCE

Drainage design structures must comply with EU Regulation EN 12056 (sealed to atmosphere) and Food Hygiene Rating Scheme (#FHRS) inspections must consider confidence in management relating to #FOODLAW in Northern Ireland

New-build & retro-fit hospitality fitout installations
Local Authorities, Planners, CDM Designers & Specifiers
Restaurant Operators and Indemnity Insurance Brokers
Putrescible waste food & fats should be removed at least once per month

SPECIFICATION

Supply to site ____ number, centralized Cater Waste Food & GreaseTrap(s) Manufactured in HDPE, unit is to be furnished with pipe connection couplings, internal components and removable cover. CWC (NI) LTD reserves the right to supply alternative, equivalent or higher product specification without notification. The unit is to be supplied for external/internal installation and supplied complete with full installation instructions. The unit is to be supplied with a 1/2/3 year PPM scheduled pump out plan to include service maintenance provision, recording and storage of Duty of Care waste consignment notes.