lipasanF® for gastronomy and businesses

lipasan©F

Biological wastewater treatment for gastronomy & businesses

lipasanF® is a unique microbial culture specifically developed for the biological breakdown of fats in wastewater. It is designed to reduce grease buildup in common problem areas such as kitchens and dishwashing zones—used preventively without chemical additives rather than only reactively.

In short:

Preventive action at hotspots
The microbial culture is applied at targeted dosing points to reduce deposits and related system issues.

  • Targeted dosing: Applied where grease typically accumulates
  • Minimizing disruptions: Reduces unplanned service interventions and improves operational flow
  • Adapted to existing processes: Flexible dosing logic for seamless integration, including a pilot phase

Causes of grease-related issues

Grease peaks occur regularly in kitchens, dishwashing areas, and internal processes. Depending on the wastewater system, load, and temperature, these fats may accumulate at specific points.

Common causes

  • Residual fats and oils from kitchen and dishwashing processes enter the wastewater
  • Lower temperatures cause fats to solidify and settle
  • Certain areas such as traps, inlets, and transitions are particularly prone to buildup
  • Operating hours, peak loads, and cleaning intervals influence system behavior

Potential impacts

  • Deposits may obstruct wastewater flow, leading to blockages, backflow, and possible flooding
  • Odor issues, such as hydrogen sulfide (H₂S), may increase
  • Maintenance planning becomes more difficult
  • Higher maintenance costs due to cleaning and repair requirements

The solution: microbial fat breakdown with lipasanF®

lipasanF® is a unique, patented microbial culture for fat degradation. In gastronomy and business environments, it is applied preventively at key points tailored to the specific wastewater system, load conditions, and operational setup.

How it works in the system

Application takes place directly at targeted dosing points—where grease typically accumulates. The goal is to stabilize critical areas within the wastewater system and minimize operational disruptions.

  • Targeted hotspot approach: Dosing at critical points rather than full-system treatment
  • Microbial fat breakdown: Supports degradation of fats and oils in the system
  • Chemical-free: A preventive addition to existing operational and maintenance processes

Getting started
(pilot phase)

A short pilot phase is typically used to determine the optimal dosing point, application method, and conditions.

  1. Define application areas: kitchens, dishwashing zones, grease traps, inlets, critical points
  2. Establish dosing strategy: adapted to load, operating hours, and temperature
  3. Monitor and optimize: continuous observation, documentation, and fine-tuning
  4. Develop recommendations: enabling routine operation and more predictable maintenance

Why switch to a preventive approach

Instead of purely reactive measures (e.g. emergency interventions), prevention becomes an integrated part of daily operations—with a clear dosing strategy and documented support.

  • More stable daily operations: Through preventive control of critical areas
  • Reduced odors: Potential reduction of hydrogen sulfide (H₂S), depending on the system
  • Compatibility: Seamless integration into standard kitchen workflows and grease separation processes

Typical application scenarios

Hotspots vary depending on kitchen workflows, grease load, and infrastructure. The examples below illustrate common use cases, while the dosing strategy is always tailored to each business.

  • Kitchen and dishwashing areas

Hotspots at inlets, traps, and transitions

In high-traffic areas, grease peaks often lead to buildup at typical bottlenecks. A dosing point is selected to enable preventive action.

  • Applied where grease typically accumulates (hotspot approach)
  • Works best during periods of low water flow
  • Integrates into existing workflows without additional chemicals

  • Grease traps

Improved stability and operating conditions

For businesses using grease separators, the focus is often on stabilizing system conditions. Dosing points and intervals are selected to support predictable operation.

  • Dosing logic aligned with peak loads and operating hours
  • Odors (e.g. H₂S) may decrease depending on the system
  • Pilot phase allows documented optimization of intervals

  • Multiple locations / chains

Standardization with site-specific adjustments

For businesses with multiple kitchens, a repeatable approach is beneficial. At the same time, infrastructure and temperature conditions are considered for each location.

  • Same core principle, adapted dosing points per site
  • Pilot phase serves as a template for rollout decisions
  • Maintenance and service interventions become more predictable

Note: Implementation and effectiveness depend on system configuration, load, and temperature conditions.

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