Introduction
South Africa’s sewer and stormwater systems are under severe strain, largely due to the improper disposal of grease waste by businesses. These systems are designed to handle only human waste (sewer) and rainwater (stormwater). Introducing fats and grease leads to blockages, damaging infrastructure, and harming the environment.
 
Why Grease Traps?
Grease traps work by slowing wastewater flow to separate grease from water. While water continues to flow to the sewer, grease is retained in the trap. If not properly managed, grease causes sewer blockages, pump failures, overflows, and health hazards. It also reduces wastewater treatment efficiency, increases maintenance costs, and harms the environment by lowering the quality of discharged effluent.
 
Who Must Install Them?
Any premises involved in cooking or preparing food for others—such as restaurants, takeaways, hospitals, hotels, bakeries, butcheries, schools, and supermarkets—are legally required to install and maintain a properly sized grease trap.
 
Cleaning Cost
Without Fat Trap Gobbler, fat traps eventually solidify due to the constant flow of hot fats, oils, and grease, forming hard blockages that can’t enter municipal systems. Removing this waste requires costly physical extraction and off-site remediation, merely shifting the environmental burden.
Worse still, some chemical cleaners only temporarily alter the state of the fat, which later re-solidifies downstream, causing blocked pipes, sewer treatment issues, and expensive repairs, making true remediation essential.
 
Odour Control
Untreated grease and fat traps are a major source of foul odours, especially in food businesses and during warmer months. Fat Trap Gobbler offers immediate odour control, which improves over time, often leading to complete odour elimination.
 
Wastewater Bylaws
Effluent from grease traps must meet municipal wastewater standards (e.g., pH and COD levels). Fats, oils, and grease must be collected by licensed waste oil collectors, with waste transfer certificates kept for at least two years for inspection.
Improper maintenance can lead to sewer damage, withdrawal of industrial effluent permits, and disconnection from the municipal sewer system, with serious consequences for the business. Grease may not be disposed of in general waste.
 
The Solution
Fat Trap Gobbler contains an advanced bacterial blend that intelligently produces the specific enzymes needed to break down fats, oils, greases, proteins, and starches—then uses them as a food source.
Its proprietary, high lipase-producing bacteria (fat-eating enzymes) deliver powerful, consistent results. With regular dosing, grease is permanently broken down into water and carbon dioxide, effectively eliminating common fat trap issues.
 
When To Dose
Grease traps should be dosed after hours, when the system is cooler and water flow is minimal, to ensure optimal bacterial activity and enzyme performance. Using the Ecozyme Advanced Dosing System automates this process, enabling precise, reliable after-hours dosing for maximum effectiveness and minimal dilution.
 
Amount To Dose Per Trap
Trap up to 50L (e.g., restaurants, canteens, hotels, lodges):
  Dose 833ml/day of Fat Trap Gobbler RTU (Ready To Use) — 25L/month
 
Trap up to 2000L (e.g., outdoor traps, food processing, butcheries):
  Dose 833ml/day of Fat Trap Gobbler 5X — 25L/month
 
Trap over 2000L (e.g., large communal or industrial traps):
  Dose 833ml/day of Fat Trap Gobbler 10X — 25L/month
 
Each requires daily dosing for optimal results.
 
Grease Trap Maintenance
To ensure proper grease trap function, kitchen occupiers must regularly remove food solids from the trap’s separator (as per SANS 10252-2) and dispose of them with general waste—ideally daily.
Best practices include scraping plates and utensils before washing, using sink strainers, and regularly maintaining grease traps with Ecozyme Fat Trap Gobbler.
 
Stable for 12 months at an ambient temperature out of direct sunlight.