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01227 776 060
Most food businesses get one eventually, and it rarely explains what to actually do. We will come and look at your kitchen for free, tell you plainly what is needed and what size it has to be, and put it in writing so you have something to show them.
Tell us who has written to you and what your kitchen is like. We will arrange a visit and give you a straight answer.
Trusted by over 1,000 commercial sites
In plain English
If your letter mentions Section 111, it is referring to the Water Industry Act 1991. The wording is dense, so here is what it comes down to for a kitchen.
What it covers
Section 111 restricts putting anything into a public sewer that could damage it or block the flow. Fats, oils and grease from a commercial kitchen are the usual reason a food business hears about it.
Why you
Water companies trace blockages back to the kitchens contributing to them, and they also write to premises proactively in areas with a known grease problem. It is not necessarily because anything has gone wrong on your site yet.
What they want
In practice they want to see grease being captured before it reaches the sewer, by equipment that is the right size for your kitchen, and evidence that it is being maintained and the waste taken away properly.
Section 111 makes it an offence to put into a public sewer any matter likely to injure the sewer or drain, to interfere with the free flow of its contents, or to prejudicially affect the treatment and disposal of those contents.
Paraphrased from Section 111, Water Industry Act 1991. Your water company will set out its own specific requirements, and we will help you read them.The free compliance check
It is a genuine site visit by someone who does this every day, not a sales call with a clipboard.
Send it over before the visit. Different water companies ask for different things, and it changes what you need.
Covers, sinks, dishwashers, the drainage run and the space available. Sizing depends on all of it, not just how many covers you do.
What is needed, what size, where it would go, and what evidence to keep. Something you can forward to whoever wrote to you.
Take the report and use anyone you like, or ask us to quote for the work. There is no obligation either way.
What we can deal with
We are a drainage and grease management contractor, so the same team that assesses it can put it right and keep it right. There is more on grease trap installation and servicing if you already know that is what you need.
Questions we get asked
Yes. You get the site visit and a written recommendation at no cost and with no obligation to use us for the work. Call 01227 776 060 if you want to check anything before booking.
Not always, and that is part of what the check establishes. It depends on what your kitchen discharges, what is already fitted, and what your water company has specified. We would rather tell you that you are fine than sell you something you do not need.
Sizing is based on the volume and pattern of what goes down the drain, not simply the number of covers. Getting it wrong is the most common reason a trap fails to satisfy an inspection, which is why we measure rather than guess.
Yes. We support commercial sites across the UK, with our closest engineers based in Whitstable in Kent covering Kent, the South East and London.
Yes. Most of our work is multi-site, including hospitality groups, pub companies and contract caterers, delivered to one standard across every location.
Tell us the deadline you have been given and we will work to it. The helpdesk is answered 24 hours a day, so ring 01227 776 060 if the date is close.
Where we work
Single sites and national estates supported to one standard, for hospitality groups, pub companies, contract caterers, retail estates, healthcare trusts and facilities managers.
Engineers work out of 32 Joseph Wilson Industrial Estate, Whitstable, giving fast attendance across Kent, the South East and into London.
Accredited and audited
Send us the letter, and we will tell you what it actually means for your kitchen and what it would take to deal with.