Grease Trap Cleaning for California Restaurants

Summary:

• Grease traps (also known as interceptors) separate fats, oils, and grease (FOGs) out of wastewater before they enter the sewage system, where they often cause harm.
• California regulates the design, installation, and maintenance of grease traps at both the state and county levels. Restaurants must follow these guidelines at all times.
• To adhere to California’s Plumbing Code (CPC) and other regulatory requirements, restaurants should clean grease traps no less than once every six months. Higher food processing volumes may result in the need to clean as often as once every one to three months.
• Some restaurants choose to handle grease trap cleaning in-house, while others outsource the job to a local plumber. It may be impossible to clean or maintain larger systems without specialized equipment, including a vacuum truck.
• Regular cleaning and maintenance of grease removal devices (GRDs) can help your restaurant avoid costly complications and unnecessary repairs.

Grease traps play a critical role in safely processing waste produced by restaurants and other establishments that handle food. They function by separating solids like oils, grease, and fats from wastewater, where they can harden and cause serious plumbing problems.

In the state of California, all restaurants must follow strict guidelines for installing, maintaining, and using grease trap systems. Below, our team of professional grease trap maintenance experts will help you understand what you need to know to stay on the right side of the law.

Grease Trap Basics Explained

A grease trap is a plumbing device designed to filter fats, oils, and greases (FOGs) out of wastewater before it enters the sewer line. They are typically found in restaurants and other commercial businesses involved in high-volume food production.

You may occasionally hear grease traps referred to as “grease interceptors”. While these terms are generally interchangeable, they can sometimes point to differences in size or function. A grease trap is more likely to be small or compact, while an interceptor is large enough to handle high-volume FOGs. 

The main tank on either of these devices typically has a series of walls or raised edges that slow the flow of wastewater as it travels between the inlet pipe and sewage outlet. This delay gives FOGs time to float to the surface, where they remain until removed during regular cleaning.

Learn More: Restaurant Grease Trap Cleaning

Anatomy of a Grease Trap

California’s Rules for Restaurant Grease Traps

Unfiltered wastewater and FOGs can cause severe clogs, sewage backups, and damage to the sewage line or environment once they enter the system. To help reduce these risks, California strictly regulates the installation, maintenance, and use of grease traps and interceptors in restaurants and other settings.

Basic Guidelines

California regulates grease removal devices at both the state and county level. The majority of these guidelines are outlined within California’s Plumbing Code (CPC), which outlines how to design, install, clean, and maintain traps and interceptors.

In most counties, restaurants and food processing establishments also need to follow regulations set out by the municipal government or city. These guidelines are often structured to reinforce CPC rules, but may also introduce new standards aimed at mitigating localized risks.

State-Level Regulations: CPC Chapter 10—Traps & Interceptors

Chapter 10 of the CPC, which refers to grease traps as “Interceptors (Clarifiers) and Separators,” contains most of the relevant state-level code. Plumbers, construction workers, and business owners must adhere to these guidelines at all times; failing to do so can result in stiff penalties or fines. 

• Any business that generates flammable materials, oils, grease, solids, sand, acid or alkaline substances must install a grease trap to filter out contaminants.
• The size, type, and location must be pre-approved by a local authority before installation.
• Grease traps must be designed and installed so they are easy to access for cleaning.
• The water seal within a grease trap or interceptor must be no less than 6 inches high.
• Interceptors must be properly vented at all times, even when the lid or access door is closed.
• Covers or access doors must be easy to access without special equipment, ladders, or scaffolding.
• Blocking or impeding access to a grease trap, even temporarily, is a code violation.
• Businesses must maintain GRDs by occasionally removing FOGs and other solids.

The guidelines in Chapter 10 of the CPC are intended to operate in tandem with all other state or county-level plumbing regulations, rather than superseding or replacing them. If you aren’t sure how or when to apply each ruleset to your business, speak with a professional.

County-Level Regulations

Many cities and municipal areas have their own guidelines and best practices for how grease traps can be designed, built, and maintained. In San Mateo, for example, food establishments must also:

• Seek approval before disposing of greywater or blackwater waste produced by the business.
• Keep all grease removal devices (GRDs) in good working order with regular maintenance.
• Clean grease trap or interceptor tanks at least once every six months, if not more often.
• Service GRDs whenever FOGs or solids exceed 25% of the total depth of the tank.
• Keep a detailed log of all cleanings, including the date, servicer, and the FOG volume removed.
• Provide the aforementioned log to Environmental Compliance Inspectors upon request.
• Keep receipts as proof of service rendered, if you reach out to a professional for help.
• Refrain from pouring contaminated water down storm drains or local water systems.
• Depending on your total wastewater volume, obtain a waste discharge permit.

If you are installing a system for the first time, we highly recommend working with a professional plumber who understands how to meet or exceed regulatory requirements. Our experts can help.

How Often to Clean Grease Traps—& Why You Should

Food establishments should, at a minimum, maintain grease traps and other GRD devices according to regulatory requirements outlined within the law. This simple step will not only ensure your system remains in good working order, but may also help you to avoid fines and costly emergency repairs.

State and municipal code demands that restaurants clean and service their grease traps at a minimum of once every six months. Establishments processing a high volume of FOGs often need to clean GRDs far more often to avoid blockages, system failures, and other headaches.

Factors Affecting Cleaning Frequency

• Volume of Waste: What goes in must eventually come out, including FOGs.
• Type of Food Processed: If you process fatty or oily foods, FOGs will accumulate faster.
• Size of Tank: Small grease traps fill quickly, while large interceptors fill more slowly.

• Operating Hours: When business is booming, you may need to clean more often.

• Kitchen Practices: Good cleaning procedures will help keep FOGs out of wastewater.

• Water Temperature: Hot water is a must for cleaning, but may increase grease in traps.

It’s important to review your cleaning schedule often. What works for you now won’t necessarily work in the future as your restaurant develops and grows.

Step By Step: How to Clean a Grease Trap

Cleaning a grease trap isn’t glamorous or exciting work—it can get messy fast! That’s why many restaurant owners opt to leave it in the hands of a capable plumber instead. A qualified expert has the time, skills, and tools needed to get the job done right, ensuring you stay up to code.

If you decide to handle basic cleaning yourself, it’s critical that you understand how your grease trap operates and how to properly maintain it before you get started.

ProTip: Jobs involving large systems, foul odors, slow drains, or sewage backups should always be handled by a pro. They may demand special equipment, like hydrojets, or a unique approach.

Learn More: Unclog Your Sewer Line With Caccia Plumbing

Step 1: Gather Your Supplies

Begin by gathering the tools and supplies you’ll need to get the job done.

• Gloves: Elbow length, to protect your hands and arms.
• Liquid Core Sampler: To measure the depth of FOGs in the tank.

• Wet/Dry Vacuum: To suck out solids for proper disposal as you clean.

• Containers for Storage: Grease must be securely stored in containers after removal.

• Miscellaneous Tools: Screwdrivers, pliers, and other basic tools needed to access the trap.
• Rags: To help clean up the interior and exterior of the tank.

• Hose or Pressure Washer: To rinse down the inside of the tank.

For all but the smallest grease traps, you will also need to to arrange for the FOGs to be recycled or properly disposed of after maintenance. A plumber or oil recycling company can help.

Step 2: Shut Off the Water

Shut off the water before opening your system. If liquids are actively moving through the grease trap while it’s open, you will quickly find yourself in an even bigger mess!

Step 3: Remove the Lid or Access Point

Carefully pry open the lid or access point on your tank. Note that most covers have a seal or gasket attached that can be inadvertently damaged during maintenance. Handle it gently to avoid leaks or bad odors escaping.

Step 4: Test the Depth of Any FOGs Present

Lower the liquid core sampler straight down into the water until it reaches the bottom. Then, bring it back up. Verify the depth of the FOGs inside the sample to determine whether it’s time to clean the trap.

Step 5: Remove FOGs Using the Scraper and Wet/Dry Vac

Begin cleaning the grease from the tank by scraping as much off of any hard surfaces as you can. Use the wet/dry vac to suck up large amounts floating on the surface. Store solids in a secure container right away.

Step 6: Scrub or Wash Down the Tank

Use your hose, pressure washer, or rags to rinse any remaining solids loose. Give the interior walls and access point a good scrub until they look and feel mostly clean.

Step 7: Carefully Inspect the Grease Trap

Look closely for broken parts, wear, tear, or other potential maintenance issues that could pose a risk to your system in the future. If you find anything suspicious, or aren’t sure what to look for, contact a pro.

Step 8: Reassemble the System

Put the cover back on, taking care not to damage the gasket or seal. Then, turn the water back on and ensure there are no leaks or bad odors escaping. If it’s working properly, you’re finished!

Benefits: Avoiding Clogs & Compliance with Regulations

Is cleaning your grease trap or interceptor really that important? Some sources recommend scheduling this dirty job as often as once every one to three months. Is the extra expense really worth it?

The answer is absolutely yes.

Restaurants with a grease trap benefit from scheduling maintenance in so many ways.

Preventing Clogs & Sewage Backups

• FOGs are much less likely to clog your system with regular cleaning.
• Preventing clogs reduces your risk for sewage backups.

Regular maintenance also makes cleaning easier for next time!

Avoiding Legal Trouble

• Systems that break down may eject FOGs into the environment, causing harm.
• Improper discharge of FOGs can, in some cases, result in fines, charges, or lawsuits.
• Your restaurant could be held responsible for any problems caused by FOGs.

Regular cleaning can help you avoid these risks.

Saving on More Expensive Repairs

• Regular maintenance lessens the chances for expensive breakdowns or repairs.
• A frequently cleaned grease trap will last longer and work more efficiently.

More money in your pocket means additional funds for daily operation and development.

Less Downtime or Closures

• A faulty or broken grease trap can shut your restaurant down.
• Regular cleaning can help avoid unnecessary emergency closures.

Less downtime means more time to do business and connect with your customers.

Contact Caccia for Professional Grease Trap Cleaning

Cleaning your grease trap regularly is a smart way to prevent system breakdowns or sewage backups, but it’s also a legal requirement for all restaurants that handle FOGs. At Caccia Plumbing, we’re happy to take care of this dirty job for you so you can keep focusing on what matters: serving your customers.

For fast and effective grease trap cleaning services in San Mateo County and most surrounding areas, reach out to our team of experts at Caccia Plumbing. We can help ensure your GRD remains in good working order or help you adapt your system to any changes in your business.