Restaurant Grease Trap Service
Grease compliance is one of the easier things to get right and one of the worst things to get wrong. Skip pumping and you'll find out at the worst possible moment — usually during a Friday dinner rush. Here's the schedule, the cost, and the math.
What a Grease Trap Actually Does
Fats, oils, and grease ("FOG") congeal in cooler sewer lines and stick to the walls. Over time, they restrict flow, then block it entirely. Cities figured out decades ago that letting restaurants dump grease into the sewer was a public infrastructure disaster, so they regulated it.
The trap is a simple physics device. Wastewater enters one end, slows down enough for grease to float to the top, and exits the bottom (cleaner) end. Grease layer on top, sludge layer on bottom, mostly-clean water in the middle leaves for the sewer. Periodically, you have to remove the grease and sludge before they push out of the trap and into the sewer line.
The Quarterly Rule (And When It's Not Enough)
Most Texas municipalities use the "25% rule" — pump when fats and solids occupy 25% of total trap volume, or quarterly, whichever comes first. For most restaurants, that calendar pumping works. For these kitchen types, quarterly is too long:
| Restaurant type | Recommended cadence |
|---|---|
| High-volume fast casual | Every 4-6 weeks |
| Full-service dinner (busy) | Every 6-8 weeks |
| Full-service dinner (moderate) | Quarterly |
| Breakfast / lunch only | Quarterly |
| Coffee shop with food | Quarterly to semi-annually |
| Catering kitchen (event-based) | Quarterly + after large events |
The Compliance Side
Most Greater Austin municipalities require:
- A documented grease trap or interceptor sized to your projected flow
- Service records for the prior 12-24 months, kept on site for inspection
- Service by a licensed grease hauler with a manifest for each load
- FOG self-monitoring program — kitchen staff training, BMP signage, mop water disposal procedures
Health inspectors ask for the service records. If you can't produce them, you can be cited regardless of whether the trap is actually clean. Documentation is the easiest part to get right and the most commonly missed.
What a Real Grease Trap Service Includes
- Full pump of grease and solids from all chambers
- Inlet and outlet baffle inspection for damage or restriction
- Trap depth verification against design spec
- Service manifest for your records (city-compliant format)
- Photo documentation (we send before/after photos to the manager)
- Recommendation if cadence should change based on what we found
Cost Ranges (2026)
| Trap size | Per-pump cost |
|---|---|
| Indoor passive trap (under 100 gal) | $185 - $295 |
| Small exterior interceptor (250-500 gal) | $295 - $475 |
| Mid exterior interceptor (500-1,500 gal) | $475 - $850 |
| Large exterior interceptor (1,500-3,000 gal) | $850 - $1,650 |
| Multi-compartment (3,000+ gal) | Call for quote |
Contract pricing typically saves 10-15% versus call-as-needed, locks in cadence, and includes documentation.
What Happens When You Skip Pumping
Three stages, predictable every time:
- Backups in the kitchen. Slow drains in prep sinks, mop sinks, and 3-compartment wash stations. Grease starts pushing out of the trap and into the sewer lateral.
- Sewer service calls. Plumber clears the line — $400 to $1,200 — and tells you to pump the trap. You do, but the damage to the lateral may be permanent.
- Citation or shutdown. Health inspector finds noncompliance. Best case, fine and a corrective action plan. Worst case, temporary shutdown until you can produce service records and remediate.
Three Things Restaurant Operators Get Wrong
- "Flushable" cleaners that emulsify grease. They don't remove grease. They just let it slip through the trap and into the lateral, where it congeals downstream. Use grease-trap-safe degreasers only.
- Mop water down the floor drains. If your floor drains tie into the grease trap, mop water counts. If they bypass the trap to the sewer, mop water full of food residue creates lateral issues even with a clean trap.
- Ignoring the BMP signage requirement. Most cities require posted reminders for kitchen staff. Small detail. Easy fine.
Frequently Asked Questions
How often do I need to pump my restaurant grease trap?
Most Texas cities require quarterly pumping minimum, or when the grease layer reaches 25% of total depth. High-volume kitchens (busy dinner concepts, fast casual) need monthly or bi-monthly to stay compliant.
What's the difference between a grease trap and a grease interceptor?
Size and location. Indoor "passive" grease traps are smaller (under 100 gallons) and sit under sinks. Exterior grease interceptors are larger (500-3,000+ gallons) and live underground in the parking lot. Both serve the same purpose — capturing fats, oils, and grease before they hit the sewer.
Is grease trap pumping the same as septic pumping?
Same truck, different waste. Grease is regulated separately by most municipal codes, and the disposal facility is different. We bill it as its own service line.
What happens if I don't pump on schedule?
Three things, in order. First, sewer backups in your kitchen. Then citations and fines from the city or county. Finally, a "fats, oils, and grease" (FOG) violation that can shut you down until corrected.
Do I need a contract or can I just call when needed?
Most cities require documented service history to prove compliance during health inspections. A contract automates the documentation. Call-as-needed customers usually scramble for receipts when the inspector shows up.
If You're Opening a New Concept
Grease trap sizing happens at design and gets locked in at permit. Undersized traps create chronic issues no service schedule can fix. If you're in design or build-out, get the sizing right — it's cheaper to spec a 1,000-gallon now than to replace a 500-gallon in two years.