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Restaurant Guide for Pumping Out Grease Traps

For your restaurant/cafeteria to have an efficiently operating grease trap, it is important to follow proper grease trap maintenance; otherwise, drain-line blockages and backups can occur. Check with your local government for regulations on how often commercial grease traps need to be pumped out.

  1. Pump-Out Procedures

    • Pumping out the grease trap is best left to professionals, but can be costly. If you choose to do it yourself, follow these guidelines. Shut off the isolation valve located in the inlet piping that goes to the interceptor. Remove lid and bail out water in the trap or interceptor. Remove baffles. Dip out any grease that has accumulated and put it in a watertight container. Pump out solids and any remaining liquids. Scrape areas with a putty knife, removing as much built-up grease as possible.

    Bacteria Additives

    • To lengthen the time between pump outs, use a bacteria additive. A bacteria additive will aid in the reduction of fats, oils and grease in the grease traps by breaking them down and leaving only carbon dioxide and water.

    Records

    • It is important to keep proper records of grease trap maintenance. These records should include all maintenance including pump outs, clean outs and any bacteria added.

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