Grease Trap Grease Trap 1,75-125 under a sink by Kolomaki Ltd company
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    Grease Trap 1,75 – 125

    Advantages over similar products on the market:

    - adjustable locks;
    - welding of the body by a special machine for face welding guaranties the mechanical strength of the product;
    - profiled partitions provide the rigidity of the shell.

    488 EURO (ex VAT)

    Product description

    A compact grease trap for installation under a medium size sink.

    Designed for operation in cafes, restaurants, canteens, caterers, for home use.

    Protects the system of fan tubes from the formation of fat deposits on the walls and joints. It is made of high-quality food polypropylene of Czech manufacture.

    Easy to maintain.

    Thanks to the use of a modern seal and metal locks, it guarantees no unpleasant odors in the room.

    Technical characteristics

    productivity (liters/sec) 0,49
    productivity (m3/hour) 1,75
    peak reset (liters) 125
    length (mm) 820
    width (mm) 620
    height (mm) 420
    thickness of the shell material (mm) 8
    diameter of branch pipes (mm) 50
    shell material food polypropylene
    product weight (kg) 26



    To clean small containers, there is enough scooping, but a large volume of grease separators requires a pump for work. When cleaning and emptying, serious attention should be paid to the danger of contamination of the kitchen or another workplace with spilled waste. It is desirable to entrust this work to a specialist contractor who is able to regularly remove the products of the fat separator and sediment, clean and maintain the grease separator (fat separator).

    Collection of accumulated fatty wastes and removal of sludge should be carried out at least 2-3 days for grease traps of small volume, and at least 3-4 weeks for large containers. Dispose the sediment at each cleaning. Complete emptying and washing of the walls are recommended to be carried out at least once a year.

    The actual frequency of the fat separator cleaning also depends on factors such as the content of fats and oils in the wastewater which entering the input, or use of the food shredder.


    The lack of timely servicing of the grease separator clearly leads to its overload and inability to catch fat. Along with the installation of sensors, regular maintenance is facilitated by the contract for the cleaning of separator and waste disposal.

    An unsuccessful alternative to permanent cleaning is the use of enzymes and bacteria. In this case, substances that make hydrophobic fatty wastes are hydrophilic and, thus, are not amenable to separation. This effect lasts only for a while, after which the fats acquire their former structure, but this usually occurs already in sewers.

    The use of bacteria lies in trapping, assimilating of fats and oils, and obtaining at the outlet products their splitting, i.e., in the same way, that occurs in the refineries. The use of bacteria is not cheap, and it does not eliminate the need of regular professional maintenance and the release of undigested substances, and also requires a special design of a sump.



    Also, I would like to note that the fat separators in series “under each sink”, can replace a grease trap of greater productivity and significantly reduce the amount of fatty contaminants entering the sewerage network of your enterprise.


    • The modernity of technical solutions in the design provides high efficiency;
    • The thoughtful design provides convenient access to the fat accumulator;
    • Relatively low costs for installation and installation;
    • Modern polymer materials provide a long service life.

    The quality of the water after the separator meets the quality standards for discharge of water into the sewage system and allows to eliminate fouling and clogging of internal and external sewerage pipes.

    At the bottom of the separator, grease compounds come from the sink together with domestic wastewater and defatted suspended solids are accumulated, the hydraulic size of them exceeds the value in (3-5) mm / s. Separated suspended solids in the separator must be removed.


    1. Wastewater containing fat flows through the inlet pipe to the compartment where large debris is separated.
    2. Then the water enters the separation chamber, where the fatty inclusions contained in the wastewater are enlarged.
    3. The final separation of fats takes place in the settling chamber.
    4. Purified water through the outlet pipe enters the sewerage network.

    Separators of water-fat emulsions separate the waste waters of the food units immediately before entering the pipelines of the internal sewage system.

    Separators of water-fat emulsions are made of food-grade stainless steel 12Х18Н10Т and food plastic of Czech manufacture. They are intended for clearing fats of a vegetative and an animal origin, of economic-household wastewaters arriving from public catering establishments.

    The use of grease separators meets considerable difficulties due to the fact that SNiP 2.04.01-85 (Internal water supply and sewerage of buildings, item 19.6) prohibits the installation of grease separators in the kitchen or in the sink, due to the formation of rapidly decomposing impurities in them.

    Grease sumps are allowed to be installed underground within a suitable distance from the kitchen or in isolated premises with a separate exit.

    But “Grease trap 1,75-125” is allowed to be installed directly under the sink, manual maintenance – 5 minutes daily.

    Request product information Grease Trap 1,75 – 125