Commercial grease traps typically require cleaning every 30 to 90 days, based on your kitchen's volume of food preparation and grease production. Industry standards recommend cleaning when the trap reaches 25% capacity with accumulated fats, oils, and grease (FOG). This is commonly referred to as the one-quarter rule.

Small under-sink grease traps can be serviced by your staff, but we strongly recommend using a licensed waste professional. Licensed professionals ensure proper legal disposal of waste and help you maintain the documentation required for local FOG ordinances enforced by your city or county.

Neglecting grease trap maintenance results in serious and costly problems:

Foul odors: Rotting grease creates offensive smells that can repel customers.
Plumbing backups: FOG solidifies in pipes, creating clogs that cause wastewater to overflow into your kitchen.
Business closure & fines: Local municipalities and health inspectors strictly enforce FOG regulations. Non-compliance can lead to substantial fines and mandatory business shutdowns.

Drains that empty slowly or produce gurgling noises.
Bad smells near your drainfield or in your yard.
Standing water or unusually vibrant green grass above the septic system.
Sewage backing up into toilets, showers, or sinks.

Standard recommendation is every 3 to 5 years based on typical usage. Larger households or smaller tank capacities may require pumping every 2 to 3 years. A reliable guideline is to pump when solids reach approximately one-third (30%) of the tank's total volume.

The service truck must access your property, which may leave minor tire impressions on the grass. Avoid positioning heavy vehicles or equipment over the drainfield, as this compresses soil and can damage underground pipes.

For service planning or troubleshooting assistance, please provide:
Your household size.
The date of your last tank pumping or inspection.
Any current issues with slow drains or unusual odors.

This information allows us to provide recommendations specific to your system.