Commercial Grease Traps
Grease Traps services available across commercial properties nationwide.
Request Contractor MatchWhat Is Grease Traps?
Grease traps (also called grease interceptors) are commercial plumbing devices installed on kitchen waste lines to capture fats, oils, and grease (FOG) before wastewater enters the sanitary sewer. By slowing flow and separating grease from water, they reduce the risk of clogs, backups, and sewer violations. In commercial settings, grease traps may be small, under-sink units serving a single fixture group, or larger in-ground/outdoor interceptors designed for high-volume kitchens and multi-tenant food service.
Grease trap service typically includes site assessment and sizing, locating existing units, pumping and cleaning, inspection of baffles, tees, lids, gaskets, and flow-control devices, and verifying that downstream piping and cleanouts remain clear. For new installs or replacements, work often includes coordinating with local code requirements, permits, routing/connecting waste lines, venting considerations, and commissioning with a maintenance schedule. Property owners and facility managers usually need grease trap work when adding or changing food service tenants, renovating kitchens, responding to slow drains or odors, meeting municipal FOG program requirements, or resolving recurring backups and emergency calls tied to grease accumulation.
Benefits
- Reduces sewer line blockages, overflows, and disruptive kitchen downtime
- Helps support compliance with local FOG ordinances, inspections, and discharge requirements
- Protects building plumbing infrastructure and extends the service life of downstream piping
- Improves sanitation by minimizing odors and grease-related pest and housekeeping issues
Applications
- Restaurants, bars, and commercial kitchens (full-service, quick-service, and ghost kitchens)
- Grocery stores and supermarkets with deli, bakery, or prepared foods operations
- Hotels, convention centers, and event venues with banquet kitchens
- Hospitals, senior living, schools, and corporate campuses with cafeterias
Common Problems
Demand for grease trap service is commonly driven by slow-draining sinks and floor drains, recurring clogs, gurgling sounds, and foul odors near kitchens or exterior interceptor locations. Overfilled traps can allow FOG to pass downstream, leading to grease buildup in laterals and building drains, backups into fixtures, and after-hours emergency calls. Other failure modes include damaged or missing baffles, broken lids or frames creating safety and odor issues, leaking tanks, and improperly sized or incorrectly installed units that cannot handle peak flow. Facilities may also face inspection failures, required pump-out documentation, or tenant complaints when maintenance intervals are inconsistent or access points are obstructed.
Cost Factors
Costs vary based on the type and capacity of the unit (under-sink trap versus large interceptor), the volume of FOG generated by the operation, and the scope (routine pumping/cleaning, repair, or full replacement). Access is a major factor: tight kitchen spaces, limited shutoff windows, difficult lid removal, confined-space requirements, or exterior units beneath pavement can increase labor and equipment needs. Local code and FOG program requirements may influence sizing, sampling ports, documentation, and permit needs. Material/grade, corrosion resistance, and replacement parts also affect pricing, as does urgency for emergency response versus scheduled maintenance.