Grease-related drainage issues are one of the most common causes of blockages in commercial kitchens. Yet many operators still rely on outdated assumptions and myths about fats, oils and grease (FOG), leading to avoidable disruption, maintenance costs, and compliance risks.
Understanding the difference between grease management myths and facts is essential for protecting commercial drainage systems.
Grease Myth 1: Only large kitchens have grease problems
Fact: Even small commercial kitchens produce enough FOG to cause serious drainage issues.
Grease accumulates inside pipework regardless of kitchen size. If food is being prepared, grease is entering the drainage system unless it is managed at source.
Grease Myth 2: You’ll notice grease problems when drains block or smell
Fact: Most grease damage happens long before there are visible signs.
FOG builds up silently inside pipes, restricting the flow over time. By the time a blockage or odour appears, its already too late.
Grease Myth 3: Grease management is the water company’s responsibility
Fact: Responsibility starts in the kitchen.
Water authorities increasingly expect commercial kitchens to manage grease at source. When grease enters the public drainage network, operators may face enforcement action, fines, or unplanned downtime.
Grease Myth 4: Hot water and chemicals solve grease problems
Fact: These methods usually move grease further down the pipe.
Hot water melts grease temporarily, but it re-solidifies as it cools, often deeper in the drainage system. Chemical treatments can also damage pipework and wastewater processes.
Grease Myth 5: Grease management systems are messy and impractical
Fact: GreaseShield® – The Grease Management Solution is compact and easy to maintain.
GreaseShield® is designed to fit under sinks, work without chemicals, and reduce maintenance disruption, making proactive grease control achievable for kitchens of all sizes.
The Reality of Grease Management in Commercial Kitchens
Effective grease management focuses on preventing FOG from entering drainage systems in the first place. Capturing grease at source helps reduce blockages, protect pipework, and avoid reactive maintenance costs.
GreaseShield®, is designed to support practical, long-term grease control without relying on chemicals or large interceptors.
When it comes to commercial kitchen drainage, understanding the facts and not the myths, is the key to preventing grease-related problems before they start.
Ready to separate fact from fiction in your kitchen?
Click here to contact a grease management expert today to discuss practical solutions designed for real commercial kitchens.
