Colombia Restaurant Grease Trap: FOG and Odors Eliminated in 90 Days

Results at a glance

Metric	Before	After 90 days
Surface FOG	Thick grease, hardened deposits	Minimal accumulation
Odor	Strong (VFA and H2S)	None detectable
Solids buildup	Visible across trap	Substantially reduced
Pumping frequency	Frequent, rapid re-buildup	Extended intervals
Dosing effort	Repeated cleanouts	1 tablet per month

The problem

A commercial grease trap serving a food preparation facility in Colombia was experiencing excessive fats, oils, and grease (FOG) buildup that drove persistent odors, frequent pumping events, and declining trap performance. Heavy grease loading and limited biological activity in the trap caused recurring blockages and odor complaints from customers and neighbors, increasing maintenance costs and operational disruptions for the restaurant. The operator needed a low-maintenance biological grease trap solution that could digest incoming FOG at the source, eliminate odors, and reduce pumping frequency without modifying the kitchen workflow. The trial evaluated whether Grease Treat (GT) tablets, a high-CFU FOG-digesting bacteria delivery format, could deliver sustained FOG control over a 90-day commercial restaurant trial.

Before, during, and after

Before
Prior to treatment, the grease trap contained thick surface grease, hardened FOG deposits along the walls, and visible solids accumulation across the trap. Strong odors indicated elevated volatile fatty acids and hydrogen sulfide activity inside the trap, escaping into the kitchen and surrounding areas. Even after cleanouts, grease rapidly re-accumulated within days, requiring frequent service from the grease hauler and ongoing odor management throughout the restaurant operation.

During
Grease Treat (GT) tablets were introduced at a rate of one tablet per month and placed at the grease trap inlet to maximize contact with incoming fats, oils, and grease. As biological treatment progressed, grease layers began to soften and thin as FOG-digesting bacteria established and activated. Odors gradually diminished as volatile fatty acids were biologically digested, and surface scum levels steadily declined without disrupting kitchen or restaurant operations.

After
After three months of continuous Grease Treat (GT) tablet treatment, the grease trap showed visibly cleaner conditions with minimal grease accumulation, no detectable odors, and substantially improved flow. Grease buildup between pump-outs was significantly reduced, allowing the restaurant to extend pumping intervals and lower maintenance costs without affecting trap performance. Routine kitchen and grease trap operations continued throughout the trial without interruption, demonstrating the simplicity of one-tablet-per-month dosing as a sustained FOG control program. For commercial restaurants, foodservice operators, and facility managers in Colombia and across LATAM facing chronic FOG buildup and grease trap odor complaints, this case demonstrates what monthly biological grease trap dosing can deliver under real foodservice operating conditions.

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Product used in this trial

Grease Treat (GT)

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