Most restaurateurs know that their Grease trap must be cleaned regularly. Few know how often this is truly necessary – and even fewer know that this interval can be significantly extended. The result: You pay more than necessary, year after year.
What does the regulation say?
In Germany, grease traps are subject to DIN EN 1825 as well as the DWA worksheet A 251. These stipulate that the separator must be cleaned as often as the operation requires – and at least once a year. In practice, a typical restaurant kitchen without treatment leads to intervals of four to twelve times per year.
This is not a law of nature. It is the consequence of untreated grease.
How much does a cleaning service cost?
Depending on the region, separator size, and service provider, the price ranges between 200 and 500 € per service. For a small restaurant with four services per year, this means 800 to 2,000 € – just for grease trap maintenance. In addition, there may be emergency services-Surcharges if the separator fails between scheduled appointments.
Why the separator fills up so quickly
A grease trap works passively: It separates grease from wastewater using gravity. The grease floats to the top, while the clarified water continues to flow. That is the theory. In practice, a layer of fat builds up over weeks, becoming increasingly thick – and eventually blocking the flow. Additionally, biofilm forms in the inlet pipes, which also contributes to clogging.
Chemical cleaners only provide short-term help: They dissolve the top layer but push the grease deeper into the system.
How to extend the interval
Biological treatment addresses a different point. Lipase microorganisms – as found in lipasanF® – break down fat enzymatically. The fat is not merely displaced, but decomposed into its components (glycerin and fatty acids) and fully metabolized. In the grease trap, this means: the grease layer grows more slowly, and biofilm formation is almost eliminated.
In practice – documented from seven years of use in municipal utilities, restaurants, and associations – the cleaning interval is extended from typically four times a year to once per year. In some operations, even longer.
The calculation example
| Position | Without treatment | With lipasanF® |
|---|---|---|
| Grease trap cleaning | 4 × €300 = €1,200 | 1 × €300 = €300 |
| lipasanF® annual requirement | – | approx. €295 |
| Total/year | 1.200 € | 595 € |
Example calculation for a small restaurant < 50 seats, one grease trap, cleaning costs €300/service. Scale accordingly for larger operations.
What you need to do to extend the interval
The effort is minimal: After closing time, pour 200–300 ml of lipasanF® diluted into the main drain and the grease trap. Weekly. That's it. No retrofitting, no technician, no contract.
First results – noticeably reduced odor – often appear within the first week. The fat layer in the grease trap visibly breaks down after 4–6 weeks.
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