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Commercial cooking fats
Restaurants and other food-handling businesses are a significant source of fats, oil and grease. Learn how to dispose of these in the right way to prevent blockages.
Smart practices to prevent blockages
1. Collect your fats. Collect fats, oil and grease in a covered container. Use a commercial collector to pick these up.
2. Clean your filters. Use a commercial service to clean the filters in your ventilation hood.
3. Use a grease trap. Install a grease trap and have it commercially cleaned regularly to keep it working properly.
How to get your grease trap approved
When it comes to trade waste, we share responsibility with Auckland Council. They assess applications against the provisions of the New Zealand Building Code. We assess applications against the Auckland Trade Waste Bylaw 2013.
Under the New Zealand Building Code, wastewater discharges must comply with G13 Foul Water. G13/AS2 provides an acceptable solution for grease traps. Grease interceptors and digesters are alternative solutions and need approval from us. We accept other types of grease traps so long as they’re designed to comply with the Council Trade Waste Bylaw 2013 and our standards.
If Auckland Council asks you to seek approval for your grease trap or grease converter, please send us a statement from the grease converter supplier. This statement needs to say the converter will meet the requirements of Auckland Trade Waste Bylaw 2013, when installed correctly and maintained.
Email the information to [email protected] and a compliance advisor will be in touch with an approval letter.
Resources for restaurants
Disposing of fats, oils and grease
A3 PDF poster (574KB)
Don't pour fats, oils or grease down the sink, drain or toilet
A4 brochure in English with Mandarin (Chinese) translation (2.25MB)