Grease waste is more than just a kitchen nuisance—it’s a compliance nightmare and an environmental concern. In the high-pressure world of commercial and industrial food service, fats, oils, and grease (commonly referred to as FOG) build up fast. Without a proper system in place, it doesn’t take long for traps to overflow, pipes to clog, and foul smells to linger.
This article introduces bioCURE’s Batii GT Dosing Unit—a biological solution that helps organisations manage FOG responsibly and sustainably. We’ll explore why grease waste is such a growing problem, how the Batii GT works, and what makes it a must-have for future-focused commercial kitchens and facilities.
In commercial and industrial kitchens, the volume of FOG generated daily is significant. Even with grease traps installed, regular build-up occurs, leading to a range of issues that are as costly as they are unpleasant. Over time, this buildup restricts flow, encourages the growth of odour-causing bacteria, and increases the risk of emergency plumbing interventions. Beyond the internal disruption, failure to manage FOG effectively also places organisations at risk of breaching local environmental regulations, particularly those around wastewater discharge.
While many businesses rely on manual pump-outs to manage the problem, this reactive approach often leads to inconsistent results and long-term inefficiencies. As sustainability expectations increase across industries, so does the need for cleaner, more proactive solutions.
The Batii GT Dosing Unit by bioCURE represents a shift away from reactive grease management and toward preventative, biological treatment. Designed to integrate seamlessly into existing kitchen systems, this unit introduces a controlled amount of live, non-pathogenic bacteria into the grease trap. These bacteria naturally break down FOG into water-soluble byproducts, preventing blockages before they begin.
This isn’t just a convenient add-on—it’s an innovation that completely transforms how grease is managed in a busy kitchen environment. By relying on nature rather than chemicals, the system ensures that FOG is handled safely, sustainably, and without contributing to pollution or pipe degradation.
The technology behind the Batii GT is rooted in microbiology. The unit dispenses a proprietary blend of microbes into the grease trap at regular intervals. Once introduced, the microbes get to work digesting organic material, breaking fats down into simpler compounds like carbon dioxide and water.
Unlike chemical treatments, which can be corrosive and harmful to downstream systems, biological dosing creates a living ecosystem within the grease trap that is self-regulating and environmentally safe. This not only supports long-term compliance with wastewater regulations, but also aligns with eco-certifications and green building standards many commercial clients now aim for.
When it comes to operational efficiency, hygiene, and sustainability, the Batii GT offers a long list of benefits. Here’s what clients can expect:
Legal Compliance: Helps businesses meet strict wastewater discharge and FOG control regulations in South Africa.
Odour Control: Neutralises the buildup of smell-producing compounds by eliminating grease before it decomposes.
Reduced Maintenance: Fewer call-outs, fewer emergency blockages, and longer intervals between manual pump-outs.
Cost Savings: Less frequent servicing means real savings over time, particularly for high-usage kitchens.
Eco-Friendly Operations: Fully chemical-free, biodegradable, and aligned with corporate sustainability goals.
Simple Installation: Quick and easy setup by a trained technician, with minimal disruption to operations.
The Batii GT was created with commercial and industrial kitchens in mind. These are fast-paced environments where hygiene is paramount, and downtime is expensive. The dosing unit operates silently in the background, requiring almost no day-to-day input once installed.
Whether you’re managing a chain of high-street restaurants, overseeing food service in a hospital or care home, or responsible for kitchen operations in a large-scale food manufacturing facility, the Batii GT adapts to your needs. The dosing schedule can be tailored based on FOG volumes, ensuring consistent performance no matter the size or scale of your kitchen.
Let’s imagine a large central kitchen preparing over 1000 meals per day. Traditionally, the kitchen might rely on a monthly grease trap pump-out, costing time and money—not to mention the risk of emergency overflow when the system gets overwhelmed.
With a Batii GT Unit installed, the kitchen now has a biological dosing strategy in place that works around the clock. Fat deposits are broken down daily, odours are a thing of the past, and compliance checks are no longer a source of stress. Over 6–12 months, not only do maintenance costs fall, but environmental audits begin to reflect a far greener operation.
If you’re looking for a better way to manage grease waste—one that’s smart, sustainable, and built for the long haul—it’s time to make the switch. Let bioCURE’s Batii GT help you ditch reactive maintenance and step into a cleaner, greener future.
👉 Contact us today to request a free on-site grease system review. Let’s tailor a dosing solution that fits your kitchen—and your sustainability goals.
Most installations are completed in under an hour, with no disruption to kitchen service.
While it reduces the frequency significantly, occasional pump-outs may still be required depending on system size and usage.
Yes. It’s non-corrosive, biodegradable, and safe for all standard pipe materials.
Yes, a standard mains connection is required for timed dosing.
