Grease Pits: The Perfect Environment for Odour

Grease pits, also called grease traps or grease arrestors, do an important job. They stop fats, oils and grease from commercial kitchens getting into the sewer. But they also create the perfect environment for strong, unpleasant odours.

Why grease pits smell

A grease pit holds a large volume of fats, oils and grease (FOG) along with food scraps and wastewater. Once the oxygen in the pit is used up, it becomes anaerobic. That’s when sulphate-reducing bacteria take over and produce hydrogen sulphide, the gas that gives off the classic rotten egg smell. Warm kitchen water speeds the whole process up.

The problems it causes

Odour in the kitchen, loading dock or car park, and complaints from customers and neighbours.
Hard, crusted fat layers that are difficult to pump out.
Corrosion of concrete and fittings from hydrogen sulphide.
More frequent pump-outs and higher service costs.

A biological solution

ProPower Commercial is a probiotic treatment that helps break down the organic material in the pit and control the odour it causes. Its microbes digest fats, oils and grease and out-compete the odour-producing bacteria, without harsh chemicals that can upset downstream treatment.

Making it part of your routine

Dose the pit regularly through a nearby drain or directly into the pit.
Keep up scheduled pump-outs as required by your trade waste agreement.
Talk to the ProPower team about a dosing program based on the size of your pit and kitchen.

The result is a pit that smells less, is easier to service, and is kinder to the sewer and the environment.

Shop and learn more: Contact the ProPower team