Grease Trap Best Practices

The best way to maintain a grease trap is to prevent FOG from entering it in the first place.

• Scrape plates and pans: Before washing, scrape all leftover food scraps, grease, and oil into the trash can.
• Limit other food waste: While grease traps are built to handle some solids, excessive food particles can cause blockages. Use strainers in your sinks and avoid putting large amounts of food scraps down the drain.

Grease traps need to be cleaned and pumped out regularly to prevent buildup and blockages.

• Never use chemicals: Chemical degreasers may liquefy the grease temporarily, but they don’t remove it. The liquified grease can then flow out of the trap, solidifying in your drain pipes or the sewer line and causing a much bigger problem.
• Pumping schedule: Depending on the size of the trap and the amount of grease produced, professional pumping should be scheduled every one to three months for most commercial kitchens.
• Look for signs of trouble: If you notice slow drains, foul odors from your sink, or back-ups, it’s a sign that your grease trap is full and needs immediate attention.

A little record-keeping can go a long way in ensuring your system stays in top condition.

• Know your trap’s location: Having a clear map of where your grease trap is located on your property will save time and money for future service calls.
• Maintain a log: Keep a log of your professional cleaning dates. This helps you establish a consistent pumping schedule and ensures you’re meeting any local health department regulations.