If you’re in the food service industry, you already know how important it is to properly manage fats, oils, and grease (FOG). Grease traps and interceptors go beyond cleanliness; city ordinances and health departments require them.

At HomeField Onsite Environmental, we specialize in helping commercial kitchens and restaurants stay in compliance and running smoothly with regular grease trap and interceptor service.

What’s the Difference Between a Grease Trap and a Grease Interceptor?

A grease trap is typically located inside the kitchen, usually under a sink. These are small, manually cleaned boxes that need to be serviced often. Unlike traps, grease interceptors are much larger and sit outside. These are buried in the ground and are designed to slow the flow of water enough to let FOG rise and solids settle, keeping the sewer system clear.

No matter which one you have, both need regular pumping and cleaning to avoid costly backups, odors, or even health code violations.

Recommended Cleaning Schedule

• Every 30 days for a commercial grease trap
• Every 90 days for a grease interceptor
• Every 6 months to annually for a lint or sand/oil interceptor

Of course, your cleaning schedule depends on the volume of cooking and usage in your kitchen. If your system is filling up quickly or you’re starting to notice slow drains or odors, it’s time to call in the pros.

Why Cleaning Matters

Neglecting routine service can lead to:

• Clogged sewer lines
• Overflow and flooding
• Nasty smells that drive customers away
• Health code violations that could shut your business down

Don’t wait until it’s an emergency. Our technicians deliver thorough grease trap and interceptor service, backed by detailed records to keep you inspection ready.

Let HomeField Onsite Environmental help you stay clean, compliant, and stress-free with a proper grease service schedule you can count on.