Reducing grease trap odours biologically — Dr Peters Part 2
In the second part of the interview with Dr Peters, the focus is on grease traps and odours: how odours around the grease trap can be reduced biologically and what role the breakdown of grease plays.
The recording is aimed at operators of grease traps — in foodservice, canteens and businesses — who deal with odour and grease and want to follow the biological approach.
What Part 2 covers
Dr Peters explains how grease in the grease trap is connected with odour and how biological support can help break down grease and reduce odours.
The contribution is intended as an interview and technical orientation. It explains the approach in an accessible way, without claiming to replace a full technical assessment.
What Part 2 is about
Three points for context:
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1
Odours at the grease trap are often linked to deposited grease and its breakdown under low-oxygen conditions.
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2
Biological support acts on the grease and can help reduce deposits — complementing regular emptying and maintenance.
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3
The interview is aimed at operators of grease traps who deal with odour and grease.
Why odours at the grease trap matter
Grease from wastewater collects in the grease trap. When this grease breaks down under low-oxygen conditions, gases can form that contribute to the typical unpleasant odour. This particularly affects businesses with high grease volumes.
Biological support acts on the grease itself: lipolytic microorganisms assist the breakdown of grease in the trap. In the interview, Dr Peters explains how this approach can help reduce grease deposits and the associated odours — complementing, not replacing, orderly maintenance.
Address odours at the grease trap where they arise — through biological breakdown of the grease as support.