Commercial Grease Trap Maintenance: A Restaurant Owner's Guide

Neglected grease traps lead to health code violations and costly backups. Here's a maintenance schedule every restaurant should follow.

Why Grease Traps Matter

Grease traps intercept fats, oils, and grease (FOG) before they reach the municipal sewer system, where they can solidify and cause costly blockages — both in your own plumbing and downstream in the public system. Most California jurisdictions have specific FOG discharge regulations that commercial kitchens must comply with.

How Often to Pump Your Trap

A common industry guideline is the '25% rule': pump your grease trap once the combined layer of grease and solids reaches 25% of the trap's total volume. For most full-service restaurants, this translates to monthly pumping, though high-volume kitchens (fast food, heavy fryer use) may need it more often.

Signs Your Trap Needs Attention Sooner

Slow-draining kitchen sinks, foul odors near the trap or floor drains, and visible grease backup in the trap itself are all signs you shouldn't wait for your next scheduled pump-out.

Staying Compliant

Most municipalities require logged maintenance records for commercial grease traps, and inspectors can request them during routine health inspections. Keeping a simple maintenance log — date, service provider, and volume removed — protects you during inspections and helps establish the right pumping interval for your kitchen's actual output.

Beyond the Trap: Daily Habits That Help

Scraping plates before washing, using sink strainers, and training staff to never pour grease down the drain all reduce the load on your trap between services, extending the interval between required pump-outs and reducing overall maintenance cost.

When to Call a Plumber vs. a Pumping Service

Routine pump-outs are typically handled by a licensed grease hauling service, but if you're seeing recurring backups, slow drains despite regular pumping, or suspect a cracked or undersized trap, that's a plumbing issue — not just a pumping issue — and worth a professional inspection.