A HACCP plan can be perfect on paper — if the swarms Psychoda They climb up from the drain behind the line; it won't last long. Green Drain™ physically breaks the breeding cycle in the P-trap and keeps sewer odors behind its silicone seal.
A professional kitchen has multiple floor drains. The main line uses them all day. Auxiliary drains—pantries, storage-room corridors, employee restrooms—not always.
Irish hospitality combines year-round Dublin / Cork / Galway venues with seasonal operations in the Wild Atlantic Way corridor and the Ancient East. According to Failte Ireland and Restaurants Association of Ireland data, the F&B sector continues a steady post-pandemic recovery. Seasonal closures — and even single-week mid-week shutdowns — leave P-traps dried out, which means drain flies and sewer odour complaints on day one of reopening.
Statistical data taken from official Irish and EU sources: Central Statistics Office Ireland (cso.ie), Health Service Executive (hse.ie), Failte Ireland (failteireland.ie), Bord Bia (bordbia.ie), IDA Ireland (idaireland.com), Health Products Regulatory Authority (hpra.ie). Regulatory framework: EUR-Lex for EU directives — EU 2017/745 (MDR), EU 178/2002 (food safety), EU 1935/2004 and EU 10/2011 (food contact materials), EU 528/2012 (BPR), EU 2014/34 (ATEX). Standards: EN 1253-1 (floor P-traps, water seal ≥50 mm), EN 1253 Parts 6/7/8 (mechanical seal failures, 2023), HACCP International RG-04, ASSE 1072-2020, NSF/ANSI 2, HSE SARI guidelines. Revision date: May 2026.
Ideal timing — March/April, before the kitchen is serviced for the season. Installation is part of the standard wet cleaning.
We map all drains by zones: line, preparation, storage, sanitation.
We measure the inner diameter of the grate. Most kitchen hoods are GD 3 or GD 4.
We set up four samples before the season. The head chef checks the effect.
Pre-season wet cleaning — same-day installation.
Professional kitchens in Ireland operate to EN 1253, FSAI Food Safety Codes of Practice and HACCP. Most Irish hospitality builds from the last 20 years use 3″ (DN80) traps on the lines and 4″ (DN100) traps on the central drains beneath dishwashing stations. Older venues — pubs, canteens, GAA clubhouses — often run DN65.
Green Drain™ is HACCP International RG-04 endorsed as a measure for controlling pests and odors in drains. We will send the technical documentation and SDS in advance for your HACCP file.
The gasket remains in the drain—the grate is removed from above it. During the annual P-trap service, the gasket can be easily removed, cleaned, and replaced.
No. GD 3 leaks over 105 L/min, GD 4 over 340 L/min — more than the kitchen line can deliver at once.
Green Drain™ doesn't work alone — for maximum drain control it's combined with GD Uri-Tabs™ (urinals) and GreenSwirl™ (biofilm bio-cleaning).
Patented silicone seal for kitchen floor drains. Mechanical barrier against fruit flies and drain flies — HACCP-compliant CCP.
Bio-enzyme urinal tablets for guest restrooms. Eliminates odor at the source, without masking with chemicals.
Bio-cleaning of kitchen biofilm. Degradation of grease and organic residues in floor drains and grease traps — without harsh alkalis.
We come to the site, map the drains, and provide a written recommendation—no cost, no obligation.