Production kitchens, outlet kitchens, banqueting, pastry and the staff canteen — each with its own trap and its own realistic interval. We survey them individually, run them under one contract, and work the window your team gives us.
The mistake we see most often on hotel properties is a single blanket interval applied across every trap on site. It is administratively tidy and operationally wrong: the banqueting kitchen running functions and the main production kitchen generate a FOG load that a lobby café will not approach in a month. One schedule either over-serves the quiet outlets, under-serves the heavy ones, or manages both at once.
The other difference is the window. In a restaurant you work around one service. In a hotel, back-of-house is occupied across most of the day and banqueting can claim it at short notice, so the work has to fit slots agreed with engineering or stewarding — and be contained enough that nothing reaches a guest corridor.
Frequencies here are indicative — we confirm per trap after surveying the property.
Every trap located, sized and assessed for access — including the external interceptor and tanker route.
A frequency set on each outlet's real FOG output, not one blanket number across the estate.
Worked to agreed overnight or between-service slots, contained and out of guest areas.
Dated report per trap and compliant waste transfer, gathered into one record for the property.
Food establishments in Dubai are required to intercept fats, oils and grease before wastewater reaches the public sewer and to keep the trap maintained — drainage and public-health requirements sit under Local Order No. 8 of 2002. On a multi-outlet property the practical difficulty is rarely the cleaning; it is producing evidence for every trap at once when an inspector or a brand auditor asks. Running the estate under one contract means one record covering all of them. See our Dubai Municipality grease trap regulations guide, or how service frequency is set.
Multi-trap sites are quoted after survey — the number of units, their sizes, access and the servicing windows drive it. For reference, individual visits run roughly AED 200–500 for a small under-sink trap up to AED 1,200–3,500+ for a large in-ground interceptor; the cost guide has the full breakdown. Properties with several traps on a scheduled contract price better per visit than ad-hoc calls, and rarely need emergency callouts.
Yes, and it is usually the point. A hotel rarely has one grease trap — there is typically a main production kitchen, separate outlet kitchens, a banqueting or pastry section and often a staff canteen, each with its own unit and its own realistic interval. We survey them individually, set a frequency per trap rather than one blanket schedule, and run them under a single contract with one consolidated record. That means engineering gets one point of contact and one document to produce at inspection instead of chasing several suppliers.
Yes. In a hotel the constraint is almost never the trap, it is the window. Production kitchens run long hours and banqueting can occupy the back-of-house at short notice, so most of this work is scheduled overnight or in the gap between service periods. We agree fixed slots with the engineering or stewarding team, work to them, and keep the route quiet and contained so nothing reaches guest areas.
It varies far more between outlets than most operators expect. A high-volume production kitchen or a banqueting section running functions can need service several times a month, while a lobby cafe on the same property may go considerably longer. The useful benchmark is to pump once grease and solids reach about 25% of the unit's working depth — applied per trap, that produces a realistic schedule rather than a uniform one that over-serves some outlets and under-serves others.
Yes. Larger hotels and food courts usually have external in-ground interceptors sized for the whole property, and those need pump-truck servicing rather than a hose and a drum. Access is the thing worth checking early — service yards get rebuilt, temporary structures appear, and an interceptor that a tanker could reach at handover sometimes cannot be reached two years later. We flag that at survey rather than on the night.
Every visit is logged with a dated service report per trap, plus compliant waste transfer documentation. For a multi-outlet property we consolidate those into a single record per site, so the whole estate's maintenance history can be produced in one place for an inspection, a brand audit or a handover to a new engineering manager.
Tell us how many outlets the property runs and we'll survey the lot. We also cover standalone restaurants and commercial kitchens.