What is a grease trap?

A grease trap (also called a grease interceptor) is a plumbing fixture required under building codes in most commercial food-service operations. It sits between the kitchen's drain lines and the main sewer connection, holding wastewater long enough for fats, oils, and grease (FOG) to cool, solidify, and separate from the water.

The separated grease accumulates in the trap chamber and must be regularly pumped out and disposed of properly. Without this interceptor, grease clings to interior sewer pipes as it travels downstream, eventually creating blockages that affect not just the restaurant or cafe but the entire municipal system. Building codes require them because FOG buildup in public sewers creates costly backups and environmental problems.

Grease traps come in different sizes (typically 35 to 150 gallons for small to medium kitchens) and may be installed beneath the floor, inside the building, or outside. They require regular maintenance, including pumping every 1 to 3 months depending on volume and local regulations. Improper maintenance or failure to pump can result in fines and operational shutdowns.

If you operate a restaurant, deli, bakery, or commercial kitchen in Columbia, you will need a functioning grease trap and a plan for regular servicing. Commercial plumbers can size, install, and maintain these systems to meet local codes.