Proper grease trap maintenance is one of the most overlooked, yet essential, responsibilities in a commercial kitchen. For restaurants and foodservice operations, the grease trap plays a critical role in keeping your plumbing functional, your kitchen sanitary, and your business compliant with local health regulations. Whether you're opening a new establishment or tightening up your maintenance protocols, understanding how to manage your restaurant grease trap effectively can save you thousands of dollars in plumbing repairs and prevent unwanted downtime.
In this guide, we cover everything restaurant owners and managers need to know about commercial grease trap maintenance—from cleaning tips and compliance to selecting the best grease trap cleaner and knowing when to upgrade. We’ll also highlight where these practices intersect with broader topics like commercial kitchen maintenance, janitorial supply planning, and restaurant equipment upgrades.
What Is a Grease Trap and Why Do Restaurants Need One?
A grease trap (also known as a grease interceptor) is a plumbing device that captures fats, oils, and grease (FOG) before they enter the wastewater system. These substances can solidify in pipes, causing blockages, foul odors, or worse—expensive backups.
If you're running a foodservice establishment, you're legally required in most municipalities to install and maintain a grease trap for restaurant use. Skipping this step can lead to severe fines, failed inspections, and even shutdowns.
The Function of a Commercial Grease Trap
- Captures FOG from kitchen wastewater
- Prevents blockages and clogs in plumbing
- Helps maintain sanitary kitchen conditions
- Supports compliance with grease trap regulations
How to Clean a Grease Trap: Step-by-Step
Routine restaurant grease trap cleaning is crucial. Here's a general step-by-step guide:
- Turn off water flow and remove the lid.
- Use a scoop or wet-vac to remove floating grease.
- Scrape down the walls of the trap.
- Remove solids and sediment from the bottom.
- Rinse thoroughly with warm water.
- Inspect for damage or corrosion.
- Record the cleaning date for compliance.
If your restaurant serves fried or fatty foods, aim to clean your trap every 1 to 2 weeks. For lower-volume kitchens, monthly may suffice.
Need tools for this job? Standard offers everything from janitorial buckets and wet vacs to bio-enzymatic grease trap cleaner that digests FOG without harming pipes.
Grease Trap Regulations: Stay Compliant
Cities and counties often require:
- Specific cleaning intervals (e.g., every 30 days)
- Maintenance logs for inspection
- Grease disposal through certified haulers
- Regular inspections of restaurant grease traps
Always check your local grease trap regulations, and ensure your staff is trained to meet them. A missed cleaning or improperly disposed grease can quickly lead to citations.
Smart operators often incorporate these responsibilities into a larger restaurant supplies checklist that includes compliance-related gear.
Choosing the Right Grease Trap for Your Restaurant
If you're opening a new kitchen or upgrading, it’s important to install a commercial grease trap that matches your volume and layout.
Consider:
- Kitchen size and sink count
- Daily water usage
- FOG-producing appliances
- Indoor vs outdoor installation
Types Available:
- Passive under-sink traps (for small operations)
- In-ground interceptors (for high-volume restaurants)
- Automatic grease removal units (high-efficiency, low labor)
This kind of equipment should be integrated into your broader commercial kitchen equipment strategy from the beginning.
Best Practices for Grease Trap Maintenance
Beyond regular cleaning, use these tips to extend the life of your grease trap:
1. Train Your Team
Ensure kitchen staff know what goes down the drain. No food scraps, fats, or oils. Scrape pans before washing.
2. Install Strainers
Add sink strainers to catch solids and reduce FOG entry.
3. Use Approved Cleaners
Never use harsh chemicals. Opt for best grease trap cleaner products that use natural enzymes to digest grease.
4. Keep Maintenance Logs
Maintain a digital or physical logbook for compliance.
5. Partner with a Certified Hauler
For larger traps, contract a professional for periodic pump-outs.
Supplies That Support Grease Trap Care
Here’s a snapshot of restaurant supplies that help maintain your grease system:
| Item | Purpose |
|---|---|
| Wet/Dry Vacuum | Removes grease and water from trap |
| Scrapers & Brushes | For scrubbing the walls and baffles |
| Enzymatic Grease Cleaners | Breaks down grease safely |
| Janitorial Buckets | For rinsing and sanitizing |
| Protective Gloves & Aprons | Ensures staff safety during maintenance |
| Record Log Binder | Keeps inspection and cleaning dates recorded |
These essentials form part of your regular janitorial supply routine.
Signs Your Grease Trap Needs Attention
If you notice these red flags, it’s time to inspect or clean:
- Persistent drain odors
- Slow sink drainage
- Grease backup near sinks
- Complaints from staff or customers
Ignoring these signs can damage pipes and interrupt service.
The Bigger Picture: Kitchen Waste Management
Your restaurant grease trap is just one component of larger kitchen waste management. A good strategy includes:
- Food waste sorting stations
- Compostable takeout containers
- Oil recycling bins
- Regular deep cleaning
Combining good FOG management with sustainable disposal makes your kitchen safer, cleaner, and more eco-conscious.
Final Thoughts
Mastering grease trap maintenance is about more than avoiding fines. It protects your plumbing, your food safety, and your bottom line. Whether you're managing a small café or a high-volume kitchen, investing in regular restaurant grease trap cleaning and the right restaurant supplies is a smart, scalable move.
When building your commercial cleaning checklist, make grease management a priority—right alongside your commercial kitchen maintenance and janitorial supplies planning.
