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High-volume kitchen operations in historic buildings present unique grease management challenges. At the Hilton Paris Opera, a kitchen producing approximately 500 meals per day was placing significant strain on a traditional passive grease trap system. Over time, this resulted in frequent pump-outs, strong odours, poor hygiene conditions, and operational disruption within a space-constrained basement plant area.
To address these challenges, the hotel upgraded to a Grease Guardian D4 Automatic Grease Removal Device (AGRD), supported by an upstream FGST12 food solids trap. This configuration captures food solids before they enter the system and automatically separates fats, oils, and grease from wastewater at source, eliminating the need for manual cleaning and significantly reducing maintenance requirements while ensuring reliable performance under high demand.
Since installation, the system has delivered measurable improvements, including the removal of 5–7 litres of grease per day, improved hygiene, and the complete elimination of odours associated with traditional grease traps. By reducing the need for frequent pump-outs and enabling grease recovery for recycling into biofuels, the solution supports both operational efficiency and sustainability goals within a historic hotel environment.
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