Are Grease Traps Required in Commercial Kitchens?

Commercial kitchens produce grease that goes into the sewer system.

Excessive grease and oil in waste water is problematic for sewage systems. Grease separates from water and can "gunk up" pipes. The inside of the pipes narrow with the accumulation and must be cleaned often to prevent backups. The solution is a grease trap.

Grease Trap Requirements

Many municipalities require grease traps for commercial kitchens. However, it is a waste treatment decision. To find out about a specific commercial restaurant's sewage requirements, contact the sewage provider for the area. This may be a city or incorporated area.

Permits

A permit may be required for a grease trap. Contact your local commercial building inspector or other designated person in the city or county for permit information.

Definition of a Grease Trap

A grease trap is a reservoir fitted into the pipeline coming from a sink or drain that has grease dumped into it. The reservoir has baffles that hold the waste water until the grease rises to the top. The grease can then be scooped off and disposed of according to local guidelines.

Permits

The cleaning schedule is dependent on the amount of grease flowing through the pipe and the size of the pipe. Generally, the trap should be cleaned two times per year. Busy establishments may need to clean it more often.

References

• Oregon Associations of Clean Water Agencies: Frequently Asked Questions About Grease:
• Natural Environmental Systems, LLC: What Is a Grease Trap?