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 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 restrooms—not always.
Croatian coastal hospitality establishments often operate only seasonally. According to HOK data, the number of hospitality businesses in 2024 rose by about 2%. Seasonal closures mean dried-up P-traps—and the flies and smells of the first days of opening.
Statistical data were taken from official sources: State Statistical Office (data.dzs.hr) Croatian Institute of Public Health (hzjz.hr), Ministry of Labor, Pension System, Family and Social Policy (mrosp.gov.hr), Agency for Science and Higher Education (azvo.hr), Ministry of Tourism and Sports (mint.gov.hr). Regulatory framework: EUR-Lex for EU directives and regulations — 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 Internacional RG-04, ASSE 1072-2020, NSF/ANSI 2. Tourism data taken from the DZS publication for H1 2025, healthcare data from the HZJZ report 2024, data for education from DZS publications for the 2023/2024 and 2024/2025 school years, data for nursing homes from the MROSP report, and announcements of EU-funded construction in 2025. 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.
A professional kitchen in Croatia operates according to EN 1253 and HACCP standards. Most Croatian hospitality establishments built in the last 20 years have 3″ (DN80) traps in the lines and 4″ (DN100) traps in the central drains under the dishwashing shelves. Older establishments (cafeteria-type) often have DN65.
Green Drain™ is HACCP International RG-04 endorsed as a measure for controlling pests and odours 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™ (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 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.