Dubai kitchen exhaust and grease trap compliance guide

Who regulates what in a Dubai commercial kitchen

Most restaurant owners know that "the Municipality" inspects their kitchen. Fewer know that several different units are involved, each responsible for a different stage of the grease trap's life. Dubai Municipality's official guideline on grease traps, issued by its Sewage & Recycled Water Network Department (third edition, October 2022), sets this out clearly:

• Sizing and type: the type and size of the grease trap is determined by the Building Permits Department, according to the type and size of the commercial activity, using the sizing methodology attached to the guideline.
• Installation: the installation is monitored by the Building Control Department until the food establishment starts work.
• Cleaning and maintenance: once the establishment is operating, cleaning and maintenance of the trap is monitored by the Food Safety administration.
• Waste collection and transport: grease trap cleaning and transport companies are supervised by the Field Operations Section of the Sewage & Recycled Water Network Department.

The legal basis is Local Order No. 8 of 2002 regarding sewage, irrigation and water drainage in the Emirate of Dubai, together with Administrative Order No. 181 of 2007 on fat, oil and grease waste, and the general notices Dubai Municipality has issued on grease traps and on the disposal of fats, oils and grease. Every food establishment that produces fat, oil and grease waste, including restaurants, cafés, cafeterias and labour camp kitchens, is subject to Local Order No. 8 of 2002.

Fire safety in kitchens, including hood fire suppression systems, falls under a separate authority: Dubai Civil Defence. That is why this guide treats the two halves of the kitchen separately: the grease that goes down the drain, and the grease that goes up the hood.

Grease traps in Dubai: the rules in plain language

1. Every food establishment must have one

Dubai Municipality requires all producers of food oil and grease to install traps that separate grease and oil before wastewater enters the sewage network. The guideline describes the trap as the first line of protection for the sewage network and treatment plants, because it prevents blockages caused by accumulated fat.

2. Only approved traps, from approved suppliers

Grease traps and their suppliers are approved by Dubai Municipality. Installing an unapproved trap, or buying or installing one through an unapproved supplier, is prohibited. Companies that trade and supply traps must hold the specific trade licence activity for grease trap trading, have each trap model approved by the Field Operations Section after design review and inspection, label the trap with supplier and type details, and register on Dubai Municipality's FoodWatch platform.

3. Cleaning at least twice a month

The guideline states that the trap must be cleaned regularly and at least twice a month. The sizing table is also based on a minimum of two cleanings per month, and the guideline notes that additional cleanings may be required depending on busy seasons, events, location, and the type and quantity of kitchen equipment, as determined by inspection visits.

4. What counts as a violation

Under Local Order No. 8 of 2002, the guideline lists five violations by a food establishment:

1. Not installing a grease trap.
2. Purposely connecting wastewater directly to the sewage network.
3. Failing to clean the trap regularly according to the rules.
4. Any interference that prevents the trap from operating.
5. Not cooperating with grease trap inspectors, or not providing the required documents.

Note the last point: documents matter. If your cleaning company cannot give you proper records, your establishment carries the risk.

5. Who is allowed to clean and transport the waste

Grease trap cleaning and waste transport is a regulated activity in its own right. According to the guideline, companies doing this work must:

• Hold a valid Dubai licence with the activity "grease traps cleaning and waste removal".
• Register on Dubai Municipality's FoodWatch platform.
• Use vehicles approved and inspected by the Field Operations Section, fitted with a GPS tracking system approved by Dubai Municipality.
• Dispose of grease trap waste only at treatment and recycling plants approved by Dubai Municipality, and provide evidence of the quantities collected and discharged.
• Submit a safe work method statement, equip staff with protective equipment, and use a hydrogen sulfide gas detector during cleaning.

For companies that breach the guideline, the stated fine is not less than AED 5,000 and not more than AED 500,000, doubled if the violation is repeated within one year, up to the maximum.

6. Grease does not leave Dubai, and does not go in the bin

The guideline forbids bringing grease trap waste from other emirates into Dubai, or taking it out, without special permits from the authorities in both emirates. Waste must be discharged immediately at an approved recycling plant, and transferring waste between vehicle tanks is forbidden. Earlier press coverage of Dubai Municipality's rules reported that waste collected from grease traps goes to a dedicated recycling plant in Al Aweer, where it is recycled into useful products.

How Dubai Municipality sizes a grease trap

Most competitor pages say "your trap must be correctly sized" and stop there. Dubai Municipality actually publishes the formula. The Building Permits Department uses it to decide the trap type and size for new food facilities, and it is useful for any owner who wants to know whether an existing trap is undersized.

The formula is:

Step 1: the criteria score

The criteria score multiplies four factors: Sinks score × Type of kitchen score × Hours of operation score × Meals factor.

Sinks and fixtures score (add up all that apply; all must be connected to the trap):

Type of kitchen score:

Hours of operation score: up to 8 hours = 0.7; 9 to 12 hours = 1; 13 to 16 hours = 1.5; 17 to 24 hours = 2.

Meals factor: under 200 meals a day = 1; 200 to 500 = 1.2; 501 to 1,000 = 1.4; 1,001 to 2,000 = 1.6; over 2,000 = 1.8.

Step 2: the flow

Flow is the total wastewater flow from all kitchen faucets, in litres per minute, taken from the guideline's table by number and size of faucets:

If the kitchen has faucets of different sizes, add the flows for each size together.

Step 3: the pipe size score

Based on the size of the drain pipe connected to the trap: up to 2 inches = 2; 2 to 4 inches = 2.5; 5 to 6 inches = 3; 7 inches and above = 3.5.

Step 4: read the minimum trap capacity

These capacities assume a minimum of two cleanings per month. If there is no space for the recommended trap, the guideline allows the owner to propose a smaller trap with an undertaking letter to install a flow control device and increase the cleaning frequency accordingly.

Worked example

A standard restaurant open 12 hours a day, serving about 300 meals a day, with three sinks, one dishwashing machine and one floor drain, three ½-inch faucets, and a 4-inch drain pipe:

• Sinks score: 3 sinks = 3, plus dishwashing machine 1, plus floor drain 0.5 = 4.5
• Type of kitchen: standard restaurant = 1.1
• Hours: 12 hours = 1
• Meals: 300 a day = 1.2
• Criteria score: 4.5 × 1.1 × 1 × 1.2 = 5.94
• Flow: three ½-inch faucets = 22.8 litres per minute
• Pipe score: 4-inch pipe = 2.5
• GTT score: 5.94 × 22.8 × 2.5 = 338.6

A score of 338.6 falls in the 251 to 400 band, so the minimum recommended capacity is 600 litres.

Quick estimate calculator

Use this to estimate the minimum capacity for your kitchen. It applies the published formula; the official decision on type and size remains with Dubai Municipality.

When Dubai Municipality can require a new grease trap

Existing facilities may keep operating their existing traps provided they are in efficient operating condition. But the guideline lists conditions under which an existing food facility can be required to install a new compliant trap, or to modify or repair non-compliant plumbing, within 30 days of written notification:

1. The facility is found to contribute oil and grease in quantities that cause line stoppages or increase maintenance on the wastewater network.
2. The facility does not have a grease trap.
3. The trap is undersized, irreparable or defective.
4. The kitchen waste plumbing is remodelled in a way that requires a permit.
5. The facility is sold or changes ownership.
6. The facility's plumbing connections to the grease trap are not compliant.

Point 5 deserves attention from anyone buying or taking over a restaurant. Before you sign, have the trap checked against the sizing formula and the plumbing inspected, so a replacement does not become an unplanned cost after the handover.

What a compliant grease trap cleaning looks like

Dubai Municipality's guideline sets out the technical procedure that staff cleaning grease traps must follow. Use it as a checklist to judge the company that services your kitchen:

1. Open the cover carefully with the right tool, without damaging the gasket.
2. Skim the foam and floating waste from the top of the trap and from the filter housing.
3. Vacuum the waste using the tanker's flexible hoses.
4. Remove the baskets and vacuum the bottom, taking the hose all the way down to remove settled solids.
5. Vacuum out the water, then detach the screen or filter and flush it with running water.
6. Clean the sides and bottom of the trap, by flushing water back from the vehicle pump or with hot water, until the trap is completely clean.

The guideline adds safety and environmental conditions that a professional company follows on every visit:

• A hydrogen sulfide gas detector is used, and workers are trained in the dangers of H2S and confined spaces.
• Barriers are placed around the work area, and the person in charge on your side is informed before work starts, so staff do not walk into it.
• Workers wear personal protective equipment.
• No acids, caustics, solvents, enzymes or emulsifying agents are used to clean the trap. Chemicals that dissolve grease simply push it further into the sewer, which defeats the purpose of the trap.
• The waste is taken directly to an approved recycling plant, without being transferred between tankers.

The records your establishment should keep

Because "not providing the required documents" is itself a violation, record keeping is part of compliance, not paperwork for its own sake. For each grease trap, keep:

• The trap's approval details, type and capacity, and the supplier information on the trap.
• A cleaning log: date, time, company, and the name of the person on site.
• Proof of disposal provided by the cleaning company, showing that the waste reached an approved plant.
• Any inspection reports and the actions taken on them.
• The cleaning company's licence details and its registration on FoodWatch.

Keep these in one place, physical or digital, so that whoever is on shift can show them to an inspector immediately.

Signs your grease trap needs attention now

• Sinks drain slowly, or water backs up into floor drains.
• A sour or rotten smell around the kitchen drains or the trap area.
• Grease visible in floor drains or around the trap cover.
• The trap fills faster than your cleaning schedule allows, for example during busy seasons or events.
• Pests, especially cockroaches, gathering around drains and the trap.
• Blockages reported by the building management in shared drainage lines.

Any of these is a reason to bring the next cleaning forward and to check whether the trap is still correctly sized for how the kitchen operates today.

Common grease trap mistakes in Dubai kitchens

Pouring used oil down the sink

Used frying oil belongs in a collection container, not the drain. Even a trap in perfect condition is overwhelmed by bulk oil, and oil that escapes hardens inside the pipes. Dubai Municipality's long-running campaign on fat, oil and grease exists precisely because grease that bypasses traps blocks sewers.

Using chemicals to "clean" the trap

Degreasers and enzyme products poured into the trap may make the problem look solved, but the guideline prohibits acids, caustics, solvents, enzymes and emulsifying agents in trap cleaning. The grease is emulsified and carried downstream, where it re-solidifies.

Skipping cleanings in quiet weeks, then not adding them in busy ones

The minimum is twice a month. Busy seasons, events and menu changes can increase the load, and the guideline notes that additional cleanings may be required.

Changing the menu without reviewing the trap

A café that becomes a grill or a fast-food concept generates much more grease. The kitchen type score changes, and so does the required capacity.

Hiring the cheapest tanker

If a company is not authorised and its waste does not reach an approved plant, the documents you need will not exist. The cheapest visit can become the most expensive one.

The other half: your kitchen exhaust system

Grease does not only go down the drain. Every time food is fried, grilled or sautéed, grease-laden vapour rises into the hood. Some is caught by the filters; the rest condenses on the inside of the ductwork and the exhaust fan. Over time this coating thickens, and the exhaust system becomes the place where a kitchen fire can spread fastest.

The parts of the system

• Hood: the canopy above the cooking line that captures heat, smoke and grease vapour.
• Grease filters: baffle filters in the hood that catch part of the grease before it enters the duct.
• Ductwork: the channel that carries exhaust air to the outside, often running through ceilings and shafts.
• Exhaust fan: usually on the roof or at the end of the duct run; grease collects on its blades and housing.
• Ecology unit: where installed, a filtration unit that treats smoke and odour before the air is released, important in malls, towers and mixed-use buildings.
• Fire suppression system: the system protecting the cooking line and hood, regulated as part of fire safety by Dubai Civil Defence.

How often should kitchen exhaust systems be inspected and cleaned?

There is no single number for every kitchen. The most widely used fire standard for commercial kitchen ventilation, NFPA 96, sets the inspection schedule by the type and volume of cooking:

The inspection decides whether cleaning is needed. A kitchen with heavy grilling in Dubai will usually find that its ducts need professional cleaning far more often than a café that mostly reheats food.

Grease filters: the daily and weekly routine

Filters are the first defence, and the part your own team handles. Good practice in busy kitchens is:

• Check filters visually every day; heavy grilling and frying load them quickly.
• Remove and wash filters on a regular schedule matched to your cooking volume, often several times a week in high-volume kitchens.
• Replace damaged or warped filters. A gap between filters lets grease straight into the duct.
• Never operate the cooking line with filters missing.

Power Zone supplies and replaces kitchen filters, so a damaged set can be swapped during a scheduled visit rather than waiting for a separate order.

What a professional exhaust duct cleaning includes

1. Survey: map the system from hood to fan, identify access points, and check the condition of filters, fan and ecology unit.
2. Protection: cover cooking equipment and surfaces, isolate power to the fan, and coordinate with the building.
3. Hood cleaning: degrease the inside of the hood, plenum and filter housing.
4. Duct cleaning: remove grease from the duct interior through access panels, by scraping and degreasing, along the full length that can be reached.
5. Fan cleaning: clean the blades, housing and grease collection points.
6. Ecology unit service: where installed, inspect and service the unit and its filter stages according to the manufacturer's requirements.
7. Restore and test: reinstall filters, restore power, and confirm the system extracts properly.
8. Report: a written report with before and after photos, the areas cleaned, and any area that could not be reached and why.

The last point matters. A report that says "cleaned" without showing what was reached is not evidence of anything.

A compliance calendar for a Dubai commercial kitchen

This calendar separates what the rules require from what good practice recommends:

Fitting out a new kitchen: get the grease system right from the start

The cheapest moment to get grease management right is before the kitchen opens. During fit-out:

• Size the trap with the real kitchen in mind: count every sink, dishwashing machine, floor drain and kettle drain point that will be connected, and use the actual operating hours and expected meals per day. Under-estimating today becomes an undersized trap tomorrow.
• Plan access: the trap must be reachable for cleaning twice a month without moving equipment or disrupting service. A trap hidden under a heavy counter is a trap that will be cleaned badly.
• Connect every grease-producing fixture: the formula assumes sinks and fixtures are connected to the trap. Meat, fish and chicken washing sinks count.
• Plan the exhaust run for cleaning: access panels along the duct, a reachable fan, and an ecology unit with clear service access, where one is required.
• Coordinate the MEP work: drainage, ventilation, electrical supply to the fan and fire safety need to fit together. Power Zone carries out complete interior fit-out and building systems work under one team.

Taking over a restaurant: due-diligence checklist

Because a change of ownership is one of the conditions under which Dubai Municipality can require a new compliant trap, check these before you sign:

1. Is there a grease trap, is it an approved type, and does its capacity match the sizing formula for your planned concept?
2. Are all grease-producing fixtures connected to it, with no direct connection to the sewer?
3. Is there a cleaning log, with disposal proof, for recent months?
4. What condition are the hood, filters, ducts, fan and ecology unit in, and when were they last cleaned? Ask for the report and photos.
5. Are there signs of pests around drains, the trap or storage areas?
6. If you plan to change the menu or concept, recalculate the trap size with the new kitchen type, hours and meals.

A professional inspection before handover turns unknowns into a written list you can negotiate on.

Inspection-readiness checklist

Run through this before any inspection, and once a month as a habit:

• The grease trap is clean, accessible, and its cover is intact and sealed.
• The cleaning log is up to date, with no gaps beyond two weeks.
• Disposal proof for recent cleanings is on file.
• The cleaning company's licence and FoodWatch registration details are on file.
• No direct connection bypasses the trap.
• Hood filters are all in place, clean and undamaged.
• The latest exhaust cleaning report, with photos, is on file.
• Used cooking oil is stored in containers for collection, not poured into drains.
• Floor drains are clean and covered, with no grease or odour.
• The person on shift knows where all documents are kept.

Notes by type of establishment

Restaurants and cafés

The kitchen type score in the sizing formula changes with the concept: a coffee shop scores 0.5, a fast food restaurant 1.3. If you change the concept or the menu, review whether the trap is still adequate.

Cloud kitchens and central kitchens

Several brands cooking from one kitchen means long operating hours and high meal counts, both of which raise the GTT score. These kitchens often need larger traps and more frequent exhaust cleaning than a single-brand restaurant of the same floor area.

Hotels and malls

Hotels and malls score 1.4 in the formula, and large sites typically use grease interceptors rather than small under-sink traps. Coordination between tenants, food court operators and facility management is essential, because a single non-compliant outlet can block shared lines.

Labour accommodation

Accommodation kitchens carry the highest kitchen type score in the formula, 1.6. Where the kitchen layout is not available, the guideline allows the minimum trap capacity to be set by the number of meals per day: under 100 meals, 400 litres; 101 to 300, 600 litres; 301 to 600, 1,200 litres; 601 to 1,000, 1,800 litres; 1,000 to 2,000, 3,500 litres; over 2,000, more than 4,000 litres.

Bakeries, butcheries and supermarkets

These score lower on kitchen type (bakeries 1, butcheries and supermarkets 0.7), but meat and fish washing sinks still count in the sinks score and must be connected to the trap.

Why this matters beyond compliance

• Blocked drains close kitchens. A grease blockage during service means stopped dishwashing, flooding floor drains, and sometimes a closed kitchen until it is cleared.
• Grease attracts pests. Drains and traps full of grease are a reliable food source for cockroaches and rodents.
• Grease in ducts is fuel. Clean ducts mean a fire on the cooking line has far less to spread along.
• Smell and neighbours. In malls and mixed-use towers, odour from a neglected trap or ecology unit becomes a complaint from neighbours and landlords.
• Lease and handover. When a unit changes hands, a compliant, documented system protects both the outgoing and incoming operator.

Commercial kitchen maintenance with Power Zone in Dubai

Power Zone is a building services company with its head office in Business Bay, Dubai, operating across Dubai and the UAE under ZONE15 Technical Services L.L.C (Commercial License No. 1289514). Commercial kitchen systems are one of the nine building systems we handle, which means the same team can deal with what surrounds the kitchen: drains, plumbing, pest control and cleaning.

• Kitchen hood, exhaust duct and ecology unit cleaning and maintenance
• Kitchen filter supply and replacement
• Grease trap installation, cleaning and maintenance
• Drain cleaning and drainage system maintenance
• Pest and rodent control
• Deep cleaning and interior sanitisation

Every job follows the same path: your request, a site survey, an itemised quotation you approve before work starts, the work, and handover with a warranty certificate. See how we work, Power Zone in Dubai, or request a site visit.

Frequently asked questions

How often must a grease trap be cleaned in Dubai?

Dubai Municipality's guideline states that grease traps must be cleaned regularly and at least twice a month. Additional cleanings may be required in busy seasons, during events, or depending on the kitchen's equipment and location.

Is a grease trap mandatory for restaurants in Dubai?

Yes. Dubai Municipality requires all producers of food oil and grease, including restaurants, cafés, cafeterias and labour camp kitchens, to install traps that separate grease before wastewater reaches the sewer. Not installing one is a violation under Local Order No. 8 of 2002.

Who decides the size of a grease trap in Dubai?

The Building Permits Department determines the type and size of the trap based on the type and size of the activity, using Dubai Municipality's sizing formula: GTT score = criteria score × flow × pipe size score.

Can I install any grease trap I buy?

No. Grease traps and their suppliers must be approved by Dubai Municipality. Installing an unapproved trap or dealing with an unapproved supplier is prohibited.

Can my staff clean the grease trap with chemicals?

Dubai Municipality's guideline prohibits the use of acids, caustics, solvents, enzymes or emulsifying agents when cleaning grease traps. These products move the grease further into the sewer instead of removing it.

Who can collect grease trap waste in Dubai?

Only licensed companies with the grease trap cleaning and waste removal activity, registered on Dubai Municipality's FoodWatch platform, using approved vehicles with approved GPS tracking. The waste must go only to Dubai Municipality-approved recycling plants.

What are the violations related to grease traps?

Not installing a trap; connecting wastewater directly to the sewer; not cleaning the trap regularly; interfering with the trap's operation; and not cooperating with inspectors or not providing the required documents.

What documents should a restaurant keep for its grease trap?

Trap approval details, type and capacity; a cleaning log with dates and the company used; proof of disposal at an approved plant; inspection reports; and the cleaning company's licence and FoodWatch registration details.

Can Dubai Municipality require me to replace an existing grease trap?

Yes, under conditions listed in the guideline, including an undersized or defective trap, grease causing line stoppages, permitted plumbing remodelling, non-compliant connections, or a change of ownership. The facility can be required to comply within 30 days of written notification.

How often should kitchen exhaust ducts be cleaned?

NFPA 96 sets the inspection frequency by cooking type: monthly for solid fuel cooking, quarterly for high-volume cooking such as 24-hour kitchens, charbroiling or wok cooking, semi-annually for moderate volume, and annually for low volume. Cleaning is carried out when inspection shows grease build-up.

What is an ecology unit?

An ecology unit is a filtration unit in a kitchen exhaust system that treats smoke and odour before the air is released. It is common in malls, towers and mixed-use buildings, and needs servicing according to the manufacturer's requirements.

How often should hood filters be washed?

It depends on cooking volume. Good practice is a daily visual check and a regular washing schedule, often several times a week in high-volume kitchens, with damaged filters replaced rather than refitted.

What should an exhaust cleaning report include?

The areas cleaned from hood to fan, before and after photos, the condition of filters, fan and ecology unit, any area that could not be reached and why, and recommendations.

Does buying an existing restaurant affect the grease trap?

It can. A change of ownership is one of the conditions under which Dubai Municipality can require a new compliant trap or repairs to non-compliant plumbing. Check the trap and plumbing before you sign.

Does Power Zone handle grease traps and kitchen exhausts in Dubai?

Yes. Power Zone provides grease trap installation, cleaning and maintenance; kitchen hood, exhaust duct and ecology unit cleaning and maintenance; and kitchen filter supply and replacement across Dubai and the UAE.

How do I request a kitchen maintenance visit from Power Zone?

Send a request through the contact page or WhatsApp, with photos if possible. We arrange a site survey, send an itemised quotation for approval, carry out the work, and hand over with a warranty certificate and a written report.

Sources

• Dubai Municipality: Guideline for maintaining and cleaning grease traps, and transporting their waste to the grease trap waste recycling plant (third edition, October 2022)
• Gulf News: Dubai Municipality regulates disposal of fat, oil and grease
• Gulf News: Civic body urges proper disposal of restaurant oil waste
• City of Davis: kitchen exhaust hood best management practice, citing the NFPA 96 inspection frequency table