If you manage a busy kitchen, the right grease trap schedule prevents backups, odors, and fines. The short answer is to pump regularly. Keep the total FOG (fats, oils, grease) and solids below 25% of the trap’s liquid depth. For restaurants, this is often every 30 to 90 days. Your exact frequency depends on covers per week, cuisine type, and trap size.
Below is a practical, covers-per-week guide and a simple calculator to dial in your schedule. When you’re ready, Southwaste can set up a compliant, set-and-forget pumping plan with manifests and after-hours service.
Start with the 25% rule and local requirements
25% rule: Pump when the combined grease cap and settled solids reach 25% of your trap’s liquid depth. Beyond this, efficiency drops, and you risk violations and backups.
City rules: Many Texas and Florida cities (including San Antonio/SAWS, Austin Water, Houston, Dallas–Fort Worth municipalities, and Orlando/Orange County) expect traps to be pumped at least every 60–90 days or sooner to maintain the 25% rule. Always follow the stricter of city rules or the 25% rule.
Quick answers by volume (typical in-ground restaurant traps)
You can use these ranges as a starting point, then confirm with your 25% inspections.
- Under 500 covers/week: every 60–90 days
- 500–1,000 covers/week: every 45–60 days
- 1,000–2,000 covers/week: every 30–45 days
- 2,000–3,000 covers/week: every 21–30 days
- 3,000+ covers/week: every 14–21 days
Note: Smaller traps shorten these ranges; high-FOG menus (fried foods, BBQ) also shorten them.
Under-sink vs. in-ground interceptors
Under-sink/interior traps (20–50 gal): weekly to biweekly (7–14 days) for most restaurants
In-ground interceptors (250–1,500+ gal): typically 14–90 days, depending on covers, cuisine, and size
Grease trap schedule calculator (simple, no spreadsheet needed)
Step 1: Identify your trap size
250–500 gal (small)
750–1,000 gal (standard)
1,250–1,500+ gal (large)
Step 2: Find your covers-per-week band
<500, 500–1,000, 1,000–2,000, 2,000–3,000, 3,000+
Step 3: Adjust for cuisine and equipment
Cuisine factor: low FOG (salads/baked) = +1 band longer; medium (mixed menu) = stay in band; high FOG (fried/BBQ) = −1 band shorter
Equipment factor: heavy disposer use or high-temp dish machine = −1 band shorter
Step 4: Read your starting frequency
For a 750–1,000 gal trap (standard):
- <500 covers/week: 90 days
- 500–1,000: 60–90 days
- 1,000–2,000: 45–60 days
- 2,000–3,000: 30–45 days
- 3,000+: 14–30 days
If the gease trap is between 250–500 gal (small), shift one band shorter.
For a 1,250–1,500 gal trap (large), you may extend one band longer—subject to local rules and the 25% rule.
Examples
- Fast-casual: 1,500 covers/week, 1,000-gal trap, mixed menu:
- Band: 1,000–2,000 covers → 45–60 days. If frying is heavy, target 30–45 days.
- BBQ concept, 2,400 covers/week, 1,500-gal trap, high FOG:
- Band: 2,000–3,000 covers → 30–45 days. High FOG shortens to 21–30 days.
- Cafe: 300 covers/week, 750-gal trap, low FOG:
- Band: <500 covers → 60–90 days. Low FOG supports 90 days if 25% rule is met.
How to validate your schedule (and avoid fines)
- Do a quick dip test: Measure grease cap and settled solids depth. If total is ≥25% of liquid depth, pump now and shorten your interval.
- Track trip tickets/manifests: Keep records for inspectors and to refine frequency.
- Watch for signs: Odors, slow drains, gurgling, or backups usually mean you’re past due.
Ways to responsibly extend intervals
- Scrape and dry-wipe pans/plates before rinsing
- Use sink strainers; minimize disposer use
- Skim fryer oil properly; don’t pour to drains
- Train staff on FOG best practices
- Bundle hydro jetting with pump-outs to keep downstream lines clear
City Compliance to Consider
San Antonio (SAWS) and many municipalities require service at intervals that maintain the 25% rule, often with a 60–90 day expectation for restaurants. If your trap hits 25% sooner, you must pump sooner. Southwaste can align your schedule with local ordinances.
Why restaurants choose Southwaste for grease trap maintenance
When downtime, odors, or a failed inspection can cost you guests and revenue, you need a partner who keeps your kitchen compliant and running—without drama. Southwaste designs grease trap maintenance plans around your operation, then executes on time, after hours if needed, with clean documentation and proactive communication.
What sets us apart
- Compliance-first approach: We schedule to the 25% rule and local FOG ordinances, so you pass inspections.
- Right-sized frequency: We factor covers per week, trap size, and menu to prevent backups and odors.
- Full-service execution: Complete pump-out, scrape, rinse, and optional hydro jetting to keep lines clear.
- Reliable scheduling: Automated reminders and set-and-forget routes—no missed services.
- 24/7 support: Emergency pump-outs and after-hours service to avoid guest impact.
- Clean records: Manifests/trip tickets every visit for your files and inspectors.
- Local expertise: Deep knowledge of Texas and Florida FOG programs and expectations.
If you want fewer surprises, fewer fines, and a kitchen that just works, call Southwaste. We’ll build a compliant, cost-effective grease trap maintenance plan and keep you covered—day and night.
Ready to get started? Contact Southwaste for a custom schedule and quote.