In the commercial kitchen, the Grease trap is the heart of the wastewater system. However, this topic is often underestimated. In Berlin commercial kitchens, we have been observing system failures for years. The consequence: repairs, odor nuisance, and expensive emergencies.

The industry often sells the quick fix: chemicals.

The Chemical Lie

Chemical cleaners seem to work wonders at first glance. The grease dissolves. The drain flows again. The air smells of fresh acid.

But microbiology is not so easy to understand: Chemistry does not only kill the grease, but also the good bacteria. The system is weakened. After 4 to 6 weeks, new, resistant microbes settle in. They eat the grease again. The grease trap clogs up once more. It is a vicious cycle.

Biological Cleaning

This is where Lipasan comes in. We are not talking about a "powder" here, but a living bacterial culture. The application is simple.

The concentration is dosed.
The bacteria activate in the water.
They begin to break down the grease and convert it into water and CO2.

The result: A permanent microbial population that keeps the grease trap hygienic. It is a biological balance. No hazardous waste. DWA-compliant.

Case Study

We are supporting a large commercial kitchen in Berlin that suffered from constant clogs. The cleaning staff came twice a week to manually clean the drain. This was labor-intensive and inefficient.

Since we introduced the biological system, the grease content in the drain has remained stable. Cleaning intervals have doubled. The costs for chemical cleaners have been eliminated. It is an investment in infrastructure that pays off.

My recommendation

Forget the short-term chemical boost. Use a biological system that works sustainably. It protects your equipment and reduces daily maintenance effort.

Best regards,

Sascha Manke