AI-generated illustrative design concept; not a completed CBD Projects project, approved drawing or technical compliance detail.
Grease-management equipment may fit on a services drawing but still be impractical to inspect, empty or replace. Odour, access and responsibility problems often emerge after opening when the equipment sits behind fixed joinery or in a busy circulation route. Maintenance must be part of the fit-out brief.
Confirm the approved kitchen and drainage strategy with the responsible consultants and authorities. Select equipment from calculated demand, then draw routine servicing, removal and cleaning space before finalising floors, cabinets and access panels.
Start with the approved drainage strategy
The responsible MEP and kitchen specialists should identify relevant waste streams, discharge points and treatment requirements for the menu and equipment. Do not select a device solely by restaurant seat count or a generic online table.
Confirm the current Dubai Municipality and building requirements for the actual unit. Record assumptions and obtain landlord information before pricing, particularly in food courts or shared-service buildings.
Select equipment from real duty
Provide the specialist supplier with the agreed fixtures, operating pattern, temperatures and maintenance approach. Obtain product dimensions, connections, capacity information and installation requirements for design review.
Allow for lids, baskets, pumps or other serviceable parts in their open or removal positions. A compact footprint can require a much larger working zone during cleaning.
Protect access and surrounding operations
Plot the route used by service staff and waste containers. Avoid forcing maintenance through customer areas or across active food preparation. Coordinate safe temporary working space without obstructing required circulation.
Where equipment is concealed, provide durable, removable access that facilities can operate without damaging finishes. Never bury a service point behind permanently fixed joinery.
Control interfaces and responsibility
State who supplies, connects, tests, cleans and maintains the system. Coordinate drainage, power and ventilation interfaces where applicable with the qualified designers. Capture builder’s work and making good in the scope matrix.
Link the arrangement with the dishwashing-area layout, because wet operations, cleaning routes and waste handling often interact.
Handover a workable maintenance plan
Demonstrate access and the routine service process before acceptance. Give the operator approved product information, maintenance frequency, supplier contacts and relevant records. Confirm where removed material goes under the approved waste process.
Review performance after opening and investigate odour or drainage complaints promptly. Do not conceal symptoms with fragrances while access or servicing issues remain unresolved.
Frequently asked questions
Can grease equipment be hidden inside kitchen cabinets?
Only if the approved design, equipment instructions and full service access are maintained. Concealment must not prevent safe cleaning or removal.
Who determines the required capacity?
The responsible kitchen and MEP designers should calculate it using the actual operation, selected fixtures, authority requirements and supplier data.
References and scope
References checked on 18 October 2026. Confirm current requirements and product instructions for the actual project; these links do not constitute project approval.
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