You’ve got full lines, you’ve got full tables, you’ve got full waitlists and full kitchen orders: the last thing you want is a full grease trap. Between the risks of wastewater backing up (a combined sewer overflow ends your business fast) and the fines that can be leveled at you for having a non-functional grease trap, it’s important to have a plan. In this blog, we’re going to look at how to better track the risky seasons for your business, know what to look for, and how to schedule out grease trap maintenance to avoid any issues.
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When your restaurant is busy, it’s easy to forget details like maintenance, especially something as out-of-sight, out-of-mind as a grease trap hidden in a backroom or a grease interceptor beneath the pavement out back. However, it’s at these peak seasons for your restaurant that your grease trap is at most risk – when it’s filling faster and not being monitored. Failure to keep this equipment ready for your busiest time can cause serious business-stopping issues from sewer overflow to health and safety violations. Time to get ready. 
While grease traps aren’t usually news worthy in themselves, the problems they can cause when not maintained or installed improperly (or when not installed at all) are. Below are three stories about grease traps in the news, and why it’s so important for restaurants to keep them up to spec. 
Does the question “how often should by grease trap be cleaned?” remind you of the question “did I leave the stove on?” It probably should. When we get this question, the answer usually is “a while ago.” Regardless if you have an existing trap or are planning an installation, this is a good question to get answered. We’re going to give you a few pointers on what are good rules of thumb for a full grease trap, as well as dangerous (and costly) situations to avoid, including if your current cleaning cycle means you need a new grease trap. 
