When you run a busy commercial kitchen, your grease trap is constantly working behind the scenes. Every time your team rinses dishes, drains a fryer, or runs the dishwasher, fats, oils, and grease (FOG) flow into your restaurant's grease trap. Without consistent maintenance, that trap becomes a ticking time bomb; one that can lead to backups, foul odors, health code violations, and costly downtime.
Most restaurant owners know they need grease trap pumping, but very few know how often it should actually happen. The truth is, your pumping schedule shouldn’t be a guess. It should be based on data: your trap size, your daily flow, your menu style, and how much FOG your kitchen produces.
This guide breaks down the simple “math” behind setting the right schedule so you can avoid emergencies and keep your kitchen running smoothly. Whether you’re searching for reliable grease trap cleaning services, trying to understand your system, or simply comparing grease trap cleaning services in and around Twin Falls, this step-by-step breakdown from Bill’s Sewer & Drain will help you stay compliant and proactive.
A properly maintained grease trap prevents three major problems:
plumbing backups, safety hazards, and expensive fines.
When FOG accumulates, it forms thick layers inside the trap. Once the trap becomes more than 25% full, it stops separating grease effectively and sends grease downstream, where it can clog lines, cause sewer backups, or damage your lift station.
Ignoring grease trap cleaning can lead to:
This is where the math begins.
Your kitchen grease trap is a simple but powerful device. Wastewater flows in, solids sink to the bottom, and grease floats to the top. The cleaner water exits through the outlet pipe.
But here’s what most restaurants don’t realize:
Every kitchen is different, which is why “one-size-fits-all” grease trap pumping isn’t effective. Instead, your restaurant should consider these core factors:
1. Your Grease Trap Capacity
A small under-sink grease trap may fill in days. A large outdoor interceptor may last for weeks. Knowing your exact capacity (gallons) helps determine your timeline.
2. Daily Water Flow
Dishwashers, sinks, and prep stations all push wastewater into the trap. High-flow kitchens fill their traps significantly faster.
3. Menu Type
Fryer-heavy, grill-heavy, BBQ, and scratch-cooking restaurants produce more FOG. Bakeries and cafés may produce less but still need regular service.
4. Customer Volume
More customers = more dishes = more grease. Seating capacity and table turns matter.
5. Staff Habits
Improper dish scraping or rinsing practices are one of the most common causes of accelerated grease buildup.
Once you understand these variables, you can calculate your ideal pumping interval.
Industry standards recommend cleaning a grease trap when it reaches 25% of its total capacity with accumulated grease and solids. Once it passes that point, it stops working properly.
Here’s the basic math:
1. Find your trap’s capacity in gallons.
(Example: 100-gallon grease trap)
2. Estimate your daily FOG accumulation.
Most high-volume kitchens accumulate 1–2% of trap capacity per day.
3. Calculate when you will reach 25% capacity.
For example, with a 100-gallon trap and 2% FOG per day, your grease trap will reach 25% in about 12 days.
That kitchen would need biweekly grease trap pumping.
Lower-volume restaurants may reach the 25% threshold in 4–6 weeks. Small cafés might stretch to 2–3 months.
But no matter the operation, using math beats guessing or waiting for a messy backup that forces an emergency call.
While every kitchen is unique, here are common averages:
If you’re unsure which category your business falls into, Bill’s Sewer & Drain can provide grease trap cleaning services and will evaluate your setup to give you a customized plan.
Even with a calculated schedule, certain symptoms mean it’s time to call for a grease trap cleaning service immediately:
A predictable schedule keeps your kitchen running smoothly and prevents expensive issues before they start. Instead of searching repeatedly for 'grease trap pumping near me,' partnering consistently with a trusted service provider gives you the certainty that your grease trap is working as it should and will save your restaurant money.
Your grease trap should never be an afterthought. It’s an essential part of a healthy kitchen. If you’re ready for a customized maintenance plan or need reliable grease trap cleaning in your area, schedule a professional evaluation by calling Bill’s Sewer & Drain in Twin Falls, ID, today.
Serving Twin Falls, Burley, Wood River Valley, Jerome, Buhl, and the surrounding areas.
Most restaurant owners know they need grease trap pumping, but very few know how often it should actually happen. The truth is, your pumping schedule shouldn’t be a guess. It should be based on data: your trap size, your daily flow, your menu style, and how much FOG your kitchen produces.
This guide breaks down the simple “math” behind setting the right schedule so you can avoid emergencies and keep your kitchen running smoothly. Whether you’re searching for reliable grease trap cleaning services, trying to understand your system, or simply comparing grease trap cleaning services in and around Twin Falls, this step-by-step breakdown from Bill’s Sewer & Drain will help you stay compliant and proactive.
Why Your Grease Trap Pumping Schedule Matters More Than You Think
A properly maintained grease trap prevents three major problems:plumbing backups, safety hazards, and expensive fines.
When FOG accumulates, it forms thick layers inside the trap. Once the trap becomes more than 25% full, it stops separating grease effectively and sends grease downstream, where it can clog lines, cause sewer backups, or damage your lift station.
Ignoring grease trap cleaning can lead to:
- Sink & floor drain backups during peak hours
- Foul odors that spread throughout the kitchen
- Emergency service calls that cost far more than routine maintenance
- Health department violations or shutdowns
-
Long-term sewer line damage
This is where the math begins.
How Your Grease Trap Works (& Why It Fills Faster Than You Expect)
Your kitchen grease trap is a simple but powerful device. Wastewater flows in, solids sink to the bottom, and grease floats to the top. The cleaner water exits through the outlet pipe.But here’s what most restaurants don’t realize:
- Grease traps become less efficient before they look full.
- Heavy cooking operations generate more unseen fats and particles than expected.
-
The 25% rule means your trap needs pumping long before it hits “capacity.”
The Real Factors That Determine Your Pumping Frequency
Every kitchen is different, which is why “one-size-fits-all” grease trap pumping isn’t effective. Instead, your restaurant should consider these core factors:1. Your Grease Trap Capacity
A small under-sink grease trap may fill in days. A large outdoor interceptor may last for weeks. Knowing your exact capacity (gallons) helps determine your timeline.
2. Daily Water Flow
Dishwashers, sinks, and prep stations all push wastewater into the trap. High-flow kitchens fill their traps significantly faster.
3. Menu Type
Fryer-heavy, grill-heavy, BBQ, and scratch-cooking restaurants produce more FOG. Bakeries and cafés may produce less but still need regular service.
4. Customer Volume
More customers = more dishes = more grease. Seating capacity and table turns matter.
5. Staff Habits
Improper dish scraping or rinsing practices are one of the most common causes of accelerated grease buildup.
Once you understand these variables, you can calculate your ideal pumping interval.
The Grease Trap Pumping Formula: A Simple Way to Calculate Your Schedule
Industry standards recommend cleaning a grease trap when it reaches 25% of its total capacity with accumulated grease and solids. Once it passes that point, it stops working properly.Here’s the basic math:
1. Find your trap’s capacity in gallons.
(Example: 100-gallon grease trap)
2. Estimate your daily FOG accumulation.
Most high-volume kitchens accumulate 1–2% of trap capacity per day.
3. Calculate when you will reach 25% capacity.
For example, with a 100-gallon trap and 2% FOG per day, your grease trap will reach 25% in about 12 days.
That kitchen would need biweekly grease trap pumping.
Lower-volume restaurants may reach the 25% threshold in 4–6 weeks. Small cafés might stretch to 2–3 months.
But no matter the operation, using math beats guessing or waiting for a messy backup that forces an emergency call.
Example Schedules Based on Restaurant Type
While every kitchen is unique, here are common averages:- Fast Food or Fast Casual
- Full-Service Restaurant
- Cafés / Coffee Shops
- Food Trucks
- Commercial Kitchens with Lift Stations
If you’re unsure which category your business falls into, Bill’s Sewer & Drain can provide grease trap cleaning services and will evaluate your setup to give you a customized plan.
Signs Your Grease Trap Needs Pumping Sooner
Even with a calculated schedule, certain symptoms mean it’s time to call for a grease trap cleaning service immediately:- Slow-draining sinks
- Gurgling or bubbling sounds
- Strong sour or rancid odors
- Grease floating at the top of the trap
- Wastewater backing into floor drains
-
Lift station alarms or pump cycling issues
Set Up a Custom Pumping Plan for Your Restaurant
A predictable schedule keeps your kitchen running smoothly and prevents expensive issues before they start. Instead of searching repeatedly for 'grease trap pumping near me,' partnering consistently with a trusted service provider gives you the certainty that your grease trap is working as it should and will save your restaurant money.Your grease trap should never be an afterthought. It’s an essential part of a healthy kitchen. If you’re ready for a customized maintenance plan or need reliable grease trap cleaning in your area, schedule a professional evaluation by calling Bill’s Sewer & Drain in Twin Falls, ID, today.
Serving Twin Falls, Burley, Wood River Valley, Jerome, Buhl, and the surrounding areas.
