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A grease trap intercepts grease and oil from wastewater in kitchens before that water flows through to the sewer lines. This works because grease and oil aren’t as dense as water, so these substances float on top. A grease trap catches this grease using a series of “baffles.” These traps eventually need to be cleaned once the grease buildup has become too thick. Our team offers commercial services. Many businesses—including restaurants and other businesses within the food service industry—need to schedule regular grease trap cleaning.

If you want your commercial kitchen to keep serving you well, it’s important to keep your lines free of clogs. A backup is bad for business. Call us to prevent that problem before it affects your reputation or your bottom line.

Comprehensive Grease Trap Problems

  • Slow drainage and backup warning signs
  • Foul odors from kitchen drains and grease traps
  • Grease overflow symptoms and immediate actions
  • Fruit flies and pest attraction issues
  • Health department violation scenarios
  • FOG (Fats, Oils, Grease) buildup visual indicators
  • Emergency overflow cleanup procedures

Types of Grease Traps and Specialized Services

  • Under-sink grease traps for smaller establishments
  • Large capacity outdoor grease interceptors
  • Automatic grease removal systems
  • Hydro-mechanical grease interceptors
  • Gravity grease interceptors
  • Grease trap sizing and capacity assessments
  • Retrofit installations for compliance upgrades

Regulatory Compliance and Requirements

  • Miami-Dade County grease trap regulations
  • Florida Department of Environmental Protection requirements
  • Health department inspection preparation
  • Required cleaning frequency by jurisdiction
  • Proper disposal documentation and manifests
  • FOG program compliance assistance
  • Permit requirements and renewals

Detailed Maintenance Schedule by Business Type

  • High-volume restaurants: Weekly to bi-weekly cleaning
  • Fast food establishments: Monthly cleaning schedules
  • Cafeterias and institutions: Quarterly maintenance
  • Food trucks: Portable grease trap servicing
  • Bakeries and specialty food: Custom schedules based on oil usage
  • Seasonal businesses: Adjusted cleaning frequencies

Restaurant Industry Expertise

  • Chain restaurant standardized service programs
  • Independent restaurant flexible scheduling
  • Food court and mall facility coordination
  • Catering company mobile service needs
  • Hospital and nursing home kitchen services
  • School cafeteria maintenance programs
  • Hotel and resort kitchen systems

Emergency Grease Trap Services

  • 24/7 emergency overflow response
  • Holiday and weekend availability
  • Rapid response for health department violations
  • Temporary bypass solutions during major repairs
  • Emergency contact prominently displayed
  • Same-day service availability

Additional Kitchen Drain Services

  • Kitchen sink drain cleaning and maintenance
  • Floor drain servicing and repair
  • Dishwasher drain line cleaning
  • Prep sink and utility sink maintenance
  • Grease-clogged main line clearing
  • Video inspection services for drain lines

Technology and Equipment

  • High-powered vacuum trucks and specifications
  • Specialized pumping equipment for different trap sizes
  • Video inspection capabilities for drain assessment
  • Grease trap monitoring systems and alerts
  • Modern cleaning techniques and equipment
  • GPS tracking for service verification

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GREASE TRAP FAQS

We are answering some of your most common questions below.
For more information on any of your septic & drain problems, don’t hesitate to contact us!

A grease trap serves as a pivotal component in commercial kitchen plumbing, strategically crafted to intercept and confine fats, oils, and grease (FOG) present in wastewater. Its primary function is to thwart the entry of these substances into the sewer system, preventing potential blockages and environmental hazards.

The operational dynamics of a grease trap involve a deliberate deceleration of wastewater flow. This deliberate slowing allows for the cooling and congealing of fats and oils. As the water temperature drops, FOG elements ascend, forming a layer on the surface, while solid particles settle at the trap's bottom. Consequently, the treated water emerges, significantly mitigating the introduction of FOG into the sewer system.

Initiating the cleaning process for a grease trap mandates the expertise of licensed professionals. This comprehensive procedure encompasses the extraction of accumulated FOG and solids by pumping out the contents. Thorough cleansing involves scraping and purging the trap walls of any adhered substances. Regular and meticulous maintenance is imperative to avert potential clogs, ensuring the grease trap remains a resilient and efficient deterrent against FOG-related plumbing issues.

Most restaurants need grease trap cleaning every 30-90 days, depending on your kitchen's volume and type of food service. High-volume restaurants typically require monthly cleaning, while smaller establishments may need service every 60-90 days. Local regulations often specify minimum cleaning frequencies, and the "25% rule" applies—when grease buildup reaches 25% of the trap's capacity, it's time for cleaning.

Watch for slow drainage in kitchen sinks, foul odors coming from drains, water backing up during busy periods, and visible grease overflow around the trap. You might also notice fruit flies or other pests attracted to the area, gurgling sounds from drains, or grease appearing in floor drains. These signs indicate your trap is overdue for cleaning or may have mechanical issues.

Neglecting grease trap maintenance can lead to costly sewer backups, health department violations and fines, failed inspections that force temporary closure, expensive emergency plumbing repairs, and potential environmental violations. FOG buildup can also damage your restaurant's plumbing system and create unsanitary conditions that harm your business reputation.

Keep detailed records of all grease trap cleaning services, including service dates, waste disposal manifests, and before/after photos when available. Health inspectors typically want to see proof of regular maintenance, proper waste disposal documentation, and evidence that you're following local FOG program requirements. Maintain a service log and keep all invoices and certificates from your cleaning company.