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On 17 April 2026, a sharing session was conducted at PLUS Southern Region Office, involving PLUS management as well as foodcourt operators and business owners from the Southern Region R&R areas.
The session focused on a key aspect of commercial kitchen operations — grease management and drainage system stability, particularly the practical use of grease traps in daily operations.
During the session, discussions centered around common challenges faced by foodcourt operators, such as unstable drainage flow, inconsistent grease trap maintenance, and time constraints in managing systems effectively.
Although most premises are already equipped with grease traps, recurring issues still arise due to limitations in time and inconsistent handling practices. In a fast-paced kitchen environment, maintenance often becomes difficult to carry out consistently.
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As part of the session, we introduced our latest model — GTA03AUTO Automatic Grease Trap.
This unit is specifically designed for undersink use in commercial kitchens, offering a more practical approach to continuous grease management. Unlike conventional systems, GTA03AUTO incorporates automation features that reduce reliance on manual cleaning.
It is equipped with a built-in heating system that keeps grease in liquid form, preventing solidification within the tank. In addition, the timer function allows for automatic grease collection, helping to minimize long-term buildup and maintain system efficiency.
For reference, GTA03AUTO comes with the following specifications:
These specifications make it suitable for most medium-scale commercial kitchens, especially in environments with limited space but high usage frequency.
R&R foodcourts operate under high-demand conditions, with extended operating hours and continuous food preparation. In such environments, system stability and consistency are essential.
GTA03AUTO provides a more continuous and controlled approach to grease management, helping to reduce buildup risks and maintain smoother drainage performance throughout daily operations.
The session held in Yong Peng provided valuable insights into current grease management practices and highlighted the importance of adopting more efficient and sustainable systems in modern commercial kitchens.
As the F&B industry continues to evolve, the shift towards automated and continuous solutions is becoming an important step in achieving more stable and efficient kitchen operations.
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