A grease trap in Malaysia is a frontline system for separating fats, oils, and grease (FOG) from wastewater before it enters public sewer lines. For F&B outlets, hotels, hospitals, and high-traffic facilities, correct selection and scheduled maintenance help prevent clogging, odor issues, and compliance risk.
A grease trap is a receptacle installed in kitchen drainage that captures FOG (fats, oils, and grease) and food solids before wastewater enters the sewer system. In many Malaysian commercial settings, grease control is required by local authorities and sewerage operators to reduce blockages, backflow, and environmental impact.
In high-density urban areas and high-volume kitchens, grease load is typically higher—especially during lunch and dinner peaks. Sites that frequently face grease-related clogs are often restaurants, food courts, hotels, hospitals, and commercial buildings with multiple pantry/kitchen points.
Grease traps rely on density separation. Solids sink, grease floats, and water exits. The trap does not “destroy” grease—it stores grease temporarily, so sizing and maintenance determine whether performance remains stable.
Choosing the right system depends on grease load, space, kitchen layout, and inspection requirements. Below are the most common configurations in Malaysian commercial kitchens.
Best for smaller outlets that need a space-saving solution with easy access for manual cleaning. It is effective when grease load is controlled and cleaning is frequent.
Stainless steel Grade 304 is widely preferred for commercial use due to durability and corrosion resistance in humid, high-temperature kitchen environments.
Grease interceptors are designed for high-volume kitchens and larger facilities. They are usually installed externally or underground and require scheduled servicing based on grease accumulation rate.
An oil separator can provide an extra layer of oil/grease separation before wastewater reaches critical pipe sections, especially for sites with heavy oil discharge.
Many kitchens “have a grease trap” but still face recurring issues. The most common reasons are undersizing, wrong selection, or inconsistent servicing—leading to overflow, odor, and recurring pipe restrictions.
| What businesses often do | What works long-term |
|---|---|
| Install the smallest unit “to pass inspection” | Size based on real grease load and peak-hour flow |
| Clean only when drainage slows | Follow a maintenance schedule before performance drops |
| Use harsh chemicals without a plan | Use safer, structured approaches and prevent build-up |
| Fix clogs repeatedly | Implement prevention (maintenance + optional auto dosing) |
There is no single schedule that fits all kitchens. A practical approach is to service the trap before grease and solids exceed 25% of the trap’s working capacity, because performance drops sharply after that point.
The most reliable kitchens treat grease control as an operational system, not a one-off job. Use this checklist to reduce clogs and keep drainage stable during peak hours.
Tip: If your site has recurring grease-related clogs, consider a consultant-led review of sizing, flow patterns, and maintenance behavior.
Quick answers commonly asked about Grease Trap Malaysia, grease control, and maintenance.
In summary… A grease trap in Malaysia is more than a compliance item—it is a practical system for protecting drainage performance, kitchen hygiene, and operational uptime. The best results come from correct sizing, the right trap/interceptor type, and consistent maintenance that prevents grease from building up inside downstream pipes.
Malaysia
