Cater Waste Ireland, Dublin

Cater Waste Ireland Contact Details

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Tel:
048 7965 1888
Email:
Address
Dublin
County Dublin

About Cater Waste Ireland

Commercial kitchens and food-processing establishments generate significant quantities of food and grease trap waste from their waste-food wash-down operations.

The food and grease trap captures waste food and grease particles before they can conglomerate in the main public drainage system, attracting rodents and causing kitchen down time due to blocked sinks. Putrescible waste food and fats should be removed at least once per month, as stated in the EU standard EN 1825 for grease-trap separators in N. Ireland.

Food Service Operators can demonstrate compliance with Food Waste Regulations to local authority inspectors with the visual presence of a centralised waste Grease Trap installed in the kitchen drain line, backed up with recorded duty of care waste removal and recycling consignment notes (max. 3 years).

Planning Registration
Waste food and grease disposal to public drain or sewer is prohibited under Northern Ireland, Scotland and Republic of Ireland waste water and food law. Waste Food and GreaseTraps are required to prevent any waste food, oil or grease particles from entering the public sewerage system. Food businesses must register with local authorities under Regulation (EC) No 178/2002 and Regulation (EC) No 852/2004. Food business operators should complete a plan drawing detailing location of the Waste Food & GreaseTrap, and also demonstrate waste-collection compliance with the Food Waste Regulations.

Trade Tip:
Experienced hospitality operatives know that waste traps should be installed outside the kitchen wherever possible.

Food Trap Selection

  • Hygiene - select a Waste Food and GreaseTrap that is completely sealed from the kitchen atmosphere to prevent escape of sewer gas.

  • Accessibility - ensure that there is total access to all internal compartments within the waste-trap interceptor unit to allow complete removal of all captured food sediment.

  • Capacity - select a Grease Trap that has sufficient storage capacity to retain a minimum of one months’ worth of wash-down throughput.

  • Convergence - design and group the kitchen wash-down appliances with their plumbing and drainage layouts to converge at the least number of centralised interception points.

  • Position - select the installation location of the Food & Grease Trap Interceptor to be in-ground and outside from the kitchen as the first preference option wherever possible.


Hygiene Compliance
Drainage design structures must comply with EU Regulation EN 12056 (sealed to atmosphere) and Food Hygiene Rating Scheme (#FHRS) inspections must consider confidence in management relating to #FOODLAW in Northern Ireland.
  • New-build & retro-fit hospitality fitout installations
  • Local Authorities, Planners, CDM Designers and Specifiers
  • Restaurant Operators and Indemnity Insurance Brokers
  • Putrescible waste food and fats should be removed at least once per month


GREASE TRAP TEAM:
  • Planned Preventative Maintenance
  • Experienced waste trap service engineers
  • Warranted supply and service packages available

Location Map of Cater Waste Ireland