Grease Trap Pumping

Short answer: Grease trap pumping removes accumulated fats, oils, and grease (FOG) along with food solids from a grease trap or interceptor before they overflow into the wastewater system. It's typically needed far more often than tank or cesspool pumping — commonly every 1 to 3 months for active food-service use, though the right interval depends on trap size and volume.

What a grease trap does

A grease trap (or grease interceptor) is a plumbing device installed between a kitchen's drains and the main wastewater line. It slows down wastewater flow long enough for fats, oils, and grease (FOG) to float and separate out, along with food solids that settle to the bottom, before the remaining wastewater continues to the septic system or sewer connection.

Why it needs pumping so much more often than a septic tank

Unlike a septic tank, which is designed to hold years' worth of gradually accumulating solids, a grease trap fills relatively fast because FOG and food solids build up continuously with active kitchen use. Left unpumped, a full grease trap stops working — grease passes through into the septic system or sewer line, where it can cause clogs, backups, and, downstream, contributes to the same nitrogen/organic loading issues that make onsite wastewater systems sensitive on Long Island.

What service involves

• Removing accumulated grease, oil, and solids from the trap
• Cleaning trap walls and baffles
• Checking the trap's condition and confirming it's sized appropriately for current usage

Who needs this

Grease trap pumping is primarily relevant to restaurants and other food-service properties, though some larger residential kitchens also have interceptors. If you're not sure whether your property has a grease trap or how often it should be serviced, a licensed operator can confirm this during a system inspection.