Stop grease-related disruptions before they start. Efficient FOG management prevents the backups and odors that stall productivity, protecting your infrastructure from avoidable repairs and reducing your reliance on expensive pump-out services.
FOG means fats, oils and grease. It collects in the trap and connected drain lines, where buildup can contribute to odors, slow drains and backups. Cleaning the visible kitchen does not remove film inside the drain throat or a grease cap in the trap. A maintenance plan needs to address both the collection point and the lines feeding it.
Luften installs and calibrates a metered treatment system that works between pump-outs. Scheduled visits include checking the dose, replenishing treatment, measuring the FOG cap and treating connected floor drains and lateral lines. The technician leaves a written service log. This is a managed program, not a chemical purchase that kitchen staff must remember to dose themselves.
The program is for restaurants, hotel kitchens, cafeterias and food-processing facilities, as well as residential buildings with commercial food tenants. In a shared building, the kitchen drain and main interceptor may involve both tenant staff and property management. Looking at the full route helps avoid treating a single fixture while grease continues to collect farther downstream.
Pumping removes accumulated grease and settled solids from the trap. Cleaning addresses material left on trap walls and connected surfaces. Ongoing biological treatment works on incoming FOG between those visits. These jobs complement one another: dosing does not empty a full trap, and a pump-out does not provide continuous treatment afterward. Luften’s local service pages describe pump-outs and deep cleans alongside bioaugmentation between services.
A smell returning after pumping can involve film still present on trap walls, floor-drain throats or the lateral line. Floor-drain foam contacts surfaces that liquid flowing down the middle can miss. A slow drain or active backup also needs assessment of the physical obstruction. The right plan separates necessary clearing and pumping from the scheduled treatment intended to keep buildup from returning.
Set the service interval from the trap’s actual load rather than waiting for complaints. High-volume cooking and shared food tenants can change how quickly FOG accumulates. Luften’s monthly maintenance includes equipment checks, refills and a written log, giving the facilities team a continuing record. Staff should also scrape plates and avoid pouring oil-based food waste into drains. Treatment supports that routine; it does not replace kitchen housekeeping.
A grease-trap complaint should include the connected floor drains and kitchen lateral, not just the trap itself. Food residue in the dish pit can produce an odor even after the main trap has been serviced. Film inside the drain throat can also support drain flies. Luften’s published drain and grease guidance treats these as related maintenance concerns: inspect the trap, address the floor-drain surfaces and maintain the line carrying wastewater between them.
For restaurants and hotel kitchens, share the location and pattern of the odor with the facilities team. For mixed-use residential properties, include the food tenant and building manager so the shared drainage route is considered. An existing pumping record and the ongoing treatment log help distinguish a trap that needs emptying from recurring film between services. The objective is to keep the program focused on what is actually accumulating, rather than repeatedly adding fragrance to a room or scheduling another pump-out without reviewing the connected drains.
For grease trap cleaning in NYC, start with the property’s trap, connected kitchen drains and service history. Luften’s existing local programs cover the five boroughs, Long Island and New Jersey. Select your area for the established local service page.
Features
Neutralizes gases at the source.
Prevents buildup and clogging.
"Luften is a cost-effective alternative to annual power flushing of kitchen stacks. I'm happy to share my experience with any prospective client."
"I presented our problem to our Luften account manager and she put a plan into action immediately. My team and residents fell in love with the result."
"Efficient, concise, reliable. I've witnessed the benefits Luften brings to our hospital's commercial kitchen drains firsthand."
"Our Luften rep went above and beyond to identify the source of the problem and provided expert guidance every step of the way."
Real facilities. Real numbers. See how Luften's automated grease trap programs eliminated odors, cut emergency calls, and kept kitchens compliant.
After repeated guest complaints and emergency pump-outs, a regional hotel group rolled out Luften's automated dosing across 12 commercial kitchens. Within 60 days odor complaints dropped to near zero.
A 400-bed hospital cafeteria was scheduling emergency grease trap service every 6 weeks. Luften's continuous-dosing program extended service intervals to quarterly — saving thousands per year.
A downtown high-rise was paying for annual hydro-jetting of kitchen stacks. After a 90-day Luften pilot, buildup stayed in check and the property eliminated the recurring flush from their budget.
Tell us about your facility. A Luften engineer will assess your kitchen and recommend the right program — then handle install and ongoing service.