Commercial Grease Traps: A Buying Guide
Grease traps play a critical, if unglamorous, role in keeping a commercial kitchen’s plumbing running and staying compliant with local wastewater regulations. Choosing the right size and type prevents backups, fines, and costly emergency plumbing calls. This guide covers what to know before buying a commercial grease trap.
Grease Trap vs. Grease Interceptor
Smaller under-sink grease traps handle a single fixture and suit lower-volume operations, while larger grease interceptors, often installed outdoors or in-ground, handle wastewater from an entire kitchen. Most municipalities specify minimum sizing requirements based on your kitchen’s meal volume and fixture count.
Sizing Requirements
Grease trap capacity is typically calculated based on flow rate, retention time, and the number of fixtures draining into it. Undersizing is one of the most common compliance issues kitchens run into, so check with your local plumbing authority before finalizing a purchase.
- Confirm local code minimum sizing requirements before buying
- Calculate based on total connected fixture flow rate
- Plan for peak service volume, not just average flow
Maintenance and Pumping Schedule
Regular pumping and cleaning keeps a grease trap functioning properly and prevents odors, clogs, and code violations. Most health departments require documented cleaning logs, so choose a trap with easy access for regular service.
Grease Trap Types
| Type | Best For |
|---|---|
| Under-Sink Trap | Single-fixture, low-volume kitchens |
| In-Line Interceptor | Mid-size kitchens, indoor installation |
| Outdoor Grease Interceptor | Full-service, high-volume kitchens |