How to Prevent the January Fatberg Surge in Commercial Kitchens

January is one of the most challenging months for UK sewer networks and commercial kitchens play a critical role in what happens next. After the festive period, water companies consistently report an increase in sewer blockages linked to fats, oils and grease (FOG). While fatbergs may form underground, the conditions that cause them often start in busy kitchens above ground.

For restaurants, pubs, hotels and catering facilities, January is a key moment to assess how FOG is being managed and whether existing controls are sufficient.

Water companies including Thames Water and Southern Water have repeatedly highlighted that FOG is responsible for a significant proportion of sewer blockages each year, with December and January forming a clear seasonal peak. For businesses, this means a higher risk of internal blockages, emergency call-outs, service disruption and potential compliance issues.

Thames Water reports that over 20,000 sewer blockages each year are caused by fats, oils, and grease, with a noticeable spike in December and January, and Southern Water has observed similar trends, dealing with thousands of blockages in the post-holiday weeks alone.

The Commercial Impact of Poor FOG Control

For commercial kitchens, fatbergs aren’t just a public infrastructure issue — they are a direct business risk.

Poor FOG management can lead to:

• Blocked drains and kitchen downtime
• Emergency plumbing costs and repeat call-outs
• Flooding within food preparation areas
• Environmental health concerns and enforcement action
• Reputational damage and customer disruption

In January, when margins are already under pressure after Christmas, these risks are even harder to absorb.

How Commercial Kitchens Can Prevent the January Fatberg Surge

Preventing fatbergs starts at the source and that source is often the commercial kitchen.

Key steps include:

1. Never disposing of fats, oils or grease via sinks or floor drains
   All FOG should be scraped, collected and disposed of correctly.
2. Training staff on correct waste and drain use
   Clear procedures help prevent accidental disposal during busy service and clean-down periods.
3. Avoiding reliance on basic grease traps alone
   Traditional traps often struggle during peak production periods and can fail without consistent maintenance.
4. Installing an active FOG management system
   Proactive treatment prevents grease from entering drainage systems in the first place, reducing long-term risk.

A Smarter Approach to FOG Management

For commercial kitchens looking to reduce blockages, remain compliant and protect their operations year-round, installing a Grease Guardian Automatic Grease Removal Device (AGRD) provides an effective solution.

The AGRD actively treats fats, oils and grease at source, helping to:

• Minimise the contribution of commercial kitchens to fatberg formation
• Reduce drain blockages and call-outs
• Support compliance with local authority and water company requirements
• Protect kitchen operations during high-risk periods like December / January

Get in Touch!

Grease Guardian is a leader in grease management technology, offering high-performance Automatic Grease Removal Devices for a variety of sectors, including hospitality, marine, and industrial. Learn more about our innovative solutions here

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Grease Guardian UK and Ireland Phone: 028 3026 6616 | Website: www.greaseguardian.com

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