Foodservice Practice · Tutorial

How to Dose lipasanF® Correctly — Step by Step

Many operators make the same mistake: they pour the product down the drain and wait. What actually matters is not the quantity — it's three things: the right timing, the right dilution, and the right dosing point.

Andy has been a kitchen manager for over 20 years. In this video he shows exactly how he doses lipasanF® — and why the last step of the evening is the decisive one.

Andy — Kitchen Manager, Foodservice

20+ Years Hands-On Experience · Field Report

Andy — Kitchen Manager, 20+ years in foodservice Subtitles available: DE · EN · FR · ES · IT · PT · DA · HR

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Andy: "I do this every evening after the last rinse cycle. Key thing: only after the last dish cycle is completely done. Then I take about 100 ml of lipasanF® and dilute it 1:10 with lukewarm water — never boiling, that kills the cultures. Just lukewarm, nothing more. Then I go directly to the floor drain right in front of the grease trap inlet. Not into the sink, not the middle drain — right here at the front. I pour it in slowly — don't rush it, don't pour like you're throwing it away. It needs to stay in the system, not get flushed through immediately. And that's it. Close everything up, lights out. The bacteria work through the night. By morning the trap smells different already — you notice it quickly. One more thing: chlorine. If you've cleaned with chlorine-based products in the evening — wait at least 30 minutes before dosing. Chlorine acts like a disinfectant on the bacteria — they don't survive it. Sounds obvious, but that's exactly where most people get it wrong. We always dose last: after the final rinse, after cleaning, right before turning off the lights. That's really it. Simple — but you have to know it."

The Problem: Why Grease Traps Become a Cost Driver

Food service operations fill grease traps faster than regulations require. Mandatory pump-outs under EN 1825 are expensive — €300–900 per pump-out, often 8–12 times per year.

The goal is not to skip mandatory pump-outs — that's legally required. The goal is to extend the intervals between them, reduce costs, and eliminate unplanned emergency pump-outs. That's exactly what Andy demonstrates.

What You Learn in This Video

Three things Andy clarifies first in every operation:

1
Dose in the evening — after the last rinse cycle, so cultures can work undisturbed overnight
2
Dilution 1:10 with lukewarm water (max. 40 °C) — never undiluted, never with boiling water
3
At least 30 minutes after any chlorine-based cleaner — chlorine inactivates lipase cultures immediately

Why Evening Dosing — The Microbiology Behind the Rule

lipasanF® contains specialized microbial culture. These are not fast-acting chemicals — they need time and stability to enzymatically break down triglycerides. That is their strength, and simultaneously their requirement.

Morning or mid-service dosing means: the product gets flushed through the trap with the next rinse surge before it can have any meaningful effect. Chlorine from cleaners compounds the problem. Result: no measurable effect, frustrated operators.

Evening dosing keeps the product undisturbed in the system. The cultures attach to fat surfaces and begin systematically breaking down fat molecules. After 6–8 hours of undisturbed activity, first differences are measurable — initially in odor, then in pump-out frequency after several weeks.

"The right product means nothing if the dosing is wrong. I've learned that over 20 years."

— Andy — Kitchen Manager, Foodservice

Dosing FAQ

How much lipasanF® do I dose per week?

Andy doses 1–2 applications per week for a standard grease trap up to 4 m³. The exact amount depends on trap volume, fat load, and rinse frequency — our free dosing consultation provides operation-specific recommendations.

Do I need to dilute lipasanF®?

Yes. Andy recommends a 1:10 dilution with lukewarm water (max. 40 °C). Never undiluted, never with boiling water — heat stress above 45 °C measurably reduces culture activity.

When exactly is the best time to dose?

In the evening, after the last rinse cycle and at least 30 minutes after the last chlorine-based cleaner. This keeps cultures working overnight undisturbed in the resting trap.

What happens if I use chlorine-based cleaners?

Chlorine acts as a biocide and inactivates lipasanF® cultures. A minimum gap of 30 minutes between the last chlorine cleaner and dosing is therefore critical. Many operations dose as the very last step before closing.