A HACCP plan can be perfect on paper — but if Psychoda drain flies are coming up out of the gully behind the line, it will not survive the next inspection. Green Drain™ physically breaks the breeding cycle in the P-trap and keeps sewer odours 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 washrooms — 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 Fáilte 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), Fáilte 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 (gullies with a water seal below 50 mm, with mechanical closure, and combined types; 2023 editions), 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 every drain by zone: line, prep, stores and washrooms.
We measure the internal diameter of the grate. Most kitchen gullies take a GD 3 or a GD 4.
We fit four samples before the season and the head chef judges the result.
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 listed under the HACCP International programme (RG-04) as a measure for controlling pests and odours in drains. That is a private certification programme, not a statutory approval — it is for the operator to decide whether to include the product in their own HACCP plan. We will send the technical documentation and SDS in advance for your HACCP file.
The seal stays in the drain — the grate lifts off above it. At the annual service the seal can be lifted out, rinsed and dropped back in.
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™ (drain unblocking).
Patented silicone seal for kitchen floor drains. Mechanical barrier against fruit flies and drain flies — HACCP-compliant CCP.
Bio-enzyme urinal tablets for guest washrooms. Eliminates odour 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.