If you run a restaurant or café in Sacramento, keeping drains clear and inspectors happy is non-negotiable. A grease separator sits quietly under a sink or outside as a larger interceptor, and can be installed inside the building or in-ground outside, depending on your facility’s needs, whether a kitchen grease trap or a larger interceptor. It stops fats, oils, and grease before they harden in lines. Done right, it prevents backups, cuts odors, and protects your permits. 

Following local regulations is essential for proper installation and maintenance to avoid fines and ensure compliance. With Sacramento Greasetrap on your side, you get predictable service windows, photo-verified reports, and records that pass surprise inspections. In the next few minutes, you will learn how a grease separator works, which type is best suited for your kitchen, and how to establish a simple cleaning routine that prevents emergencies and fines.

What is a Grease Separator?

A grease separator (often called a commercial kitchen grease trap or grease interceptor) slows wastewater so solids sink and FOGs (fats, oils, and greases) float. Internal baffles hold the mess while cleaner water exits. The unit is pumped and cleaned on a schedule so FOG never overwhelms the system.
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The grease interceptor is specifically designed to intercept and separate FOGs, preventing them from entering the plumbing and causing blockages or environmental harm. Most cities consider the “25% rule” a practical trigger for service: when the combined layer of floating grease and settled solids equals one-quarter of the liquid depth, it is time to clean.

How it works in plain words

• Dishwater flows in.
• Grease is lighter, so it rises; as the water cools, fats and greases begin to solidify, making separation easier
•  Food scraps settle.
• Clearer water moves out to the sewer. The separator is designed to intercept greases, fats, and oils (FOGs) before they enter the wastewater system. The device is effective at capturing FOGs and preventing them from causing issues downstream. That’s it. No complicated jargon needed.

Types for Commercial Kitchens

• Under-sink hydro-mechanical traps: compact units for smaller volumes and quick installs.
• Outdoor gravity interceptors: high-capacity tanks for busy sites and multi-fixture flows.
• Automatic grease-removal devices: skim FOG into an external container, reducing manual effort. Local plumbing codes reference interceptors and separators and when each is required.

How Grease Separators Work

Grease separators, also known as grease interceptors, play a crucial role in keeping commercial kitchens and food service operations running smoothly. These units are designed to separate grease, oils, and solids from wastewater before it enters the sewer system. As wastewater flows from sinks and dishwashers into the interceptor, it passes through a series of internal baffles.

These baffles slow down the flow, allowing heavier solids to settle at the bottom while lighter grease and oils rise to the top. The separated grease and solids are trapped inside the unit, while the cleaner water exits through the outlet pipe and continues safely into the sewer system. 

This separation process is essential for preventing clogs and backups in drain pipes, which can lead to costly repairs and foul odors in your kitchen.
By intercepting grease and solids before they enter the plumbing, grease interceptors protect both your building’s pipes and the wider municipal sewer system from blockages and damage. Regular cleaning and grease trap maintenance are key to ensuring your grease separator continues to function efficiently, keeping your kitchen compliant and odor-free.

Why Every Sacramento Kitchen Needs One

The Real Costs Of Clogs And Odors

Blockages interrupt service, trigger refunds, and wreck reviews. Odors travel from the dish pit to dining rooms. A right-sized commercial grease trap and a simple cleaning routine prevent most of this pain. Municipal guidance is consistent: maintain before you hit capacity. Proper grease separator maintenance helps create a safe and efficient kitchen environment for both staff and customers. Regular service and proper waste management create compliance and operational efficiency.

Compliance Basics Restaurants Overlook

• Follow the 25% rule.
• Keep manifests and a grease trap maintenance log ready for inspectors.
• Train staff on BMPs: dry-wipe pans, strain sinks, and never pour oil down drains. Train kitchen staff on grease management best practices to ensure compliance and prevent plumbing issues. City BMP pages spell this out for food service.

Daily Maintenance Checklist

• Pour “yellow grease” into the recycling bin, not the sink. Used cooking oil should be collected and recycled according to local guidelines.

Installation Considerations For Grease Separators

Proper installation of a grease separator is vital for the long-term success of your commercial kitchen or food service business. Start by selecting a separator that matches the quantity of wastewater your operation generates. The right size and type whether under-sink or a larger outdoor unit will ensure your system can handle daily demands without frequent clogs. Choose durable materials like stainless steel or cast iron, as these resist corrosion from constant exposure to grease and oils

During installation, make sure the inlet pipe is securely connected to the separator, and the outlet pipe leads directly to the sewer system. Position the unit in a location that is easily accessible for regular cleaning and maintenance this will make it easier for your kitchen staff to keep the system running smoothly. Always check local regulations before installation, as many cities have specific requirements for grease separator placement, materials, and capacity. Finally, train your kitchen staff on proper use and cleaning procedures to prevent clogs and ensure the separator remains effective for years to come.

Grease Separator Kitchen Maintenance Checklist

Daily

• Dry-wipe cookware and plates before rinsing.
• Use sink strainers and empty them into solid waste.
• Pour “yellow grease” into the recycling bin, not the sink.

Weekly

• Lift the lid safely. Note FOG and solids levels.
• Skim floating mats on small traps if allowed by your SOP.
• Do a quick odor and gasket check.
• Confirm staff followed BMPs during rushes.

Monthly

• Measure levels. If you are near the 25% rule, schedule grease trap cleaning and pumping. Ensure that all grease and oil collected during cleaning is properly recycled to reduce waste sent to landfills. Many cities require thirty-day minimum cleaning for small traps or “as needed” not to exceed 25%.
• The “25% rule” and when to pump: The combined FOG layer on top plus settled solids on the bottom must not exceed 25% of liquid depth. Hitting 25% reduces separation efficiency and risks a clog. When you reach that point, book grease trap cleaning and grease trap pumping.
• Records, manifests, and inspections: Keep a simple binder or digital folder with service logs, manifests, and photos, and maintain a grease trap maintenance log. It proves you manage FOG correctly and speeds up inspections. Schedule routine grease trap inspection and keep your grease trap maintenance schedule accessible.

Choosing Between Grease Traps For Commercial Kitchens

• Under-sink trap vs large interceptor: Under-sink units suit smaller, single-fixture flows. Outdoor gravity interceptors, typically installed in-ground, manage higher volumes and multiple fixtures. These in-ground systems require professional installation, including excavation, and must be properly installed to ensure compliance and effective operation. Proper installation also includes securely hooking up all pipes and fittings to prevent leaks. Codes explain when interceptors or automatic removal devices are required for grease-laden waste.
• Automatic grease-removal devices: These systems skim FOG into a separate container on a schedule. They reduce manual cleaning, but you still need routine inspection and documented service.
• Quick sizing and code pointers: Sizing rules reference flow rates, retention time, and standard test methods such as PDI G101 for hydro-mechanical interceptors. Grease trap sizing is often based on the flow rate measured in gallons per minute to ensure the unit can handle the kitchen's discharge capacity. Ask your installer or service partner to align with recognized standards.
• When comparing materials, plastic grease traps are lightweight and corrosion-resistant but may not be as durable as stainless steel or cast iron options, which offer greater strength and longevity. Grease traps for commercial kitchens should be chosen with both capacity and maintenance access in mind.
   
• Grease separators are a critical component of the overall wastewater disposal system, capturing fats, oils, and greases before they reach the main sewage infrastructure. In some cases, grease traps may be used in conjunction with a septic tank for on-site wastewater treatment.

Pro Tips

• Place the unit where staff can open it safely without moving heavy equipment.
• Label the lid with the last service date.
• Build the “25% check” into the closing checklist.

Watch-outs

• Biocides that promise “no pumping” often push problems downstream.
• Skipping manifests creates inspection risk.
• Using hot water alone does not dissolve FOG for long.

Common Mistakes And Myths (And The Fixes)

• Myth: Bigger is always better.
• Fix: Oversizing can slow velocity too much. Size to code and flow. Even oversized units can be overwhelmed by large amounts of grease if not properly maintained.
• Mistake: Waiting for odors to act.
• Fix: Use the 25% rule and a calendar.
• Myth: Enzymes mean no more pumping.
• Fix: Additives may help between services, but do not replace cleaning.
• Mistake: No staff training.
• Fix: Post BMPs at the dish station and review weekly.
• Myth: Interceptors do not need records.
• Fix: Keep logs and manifests for every visit and maintain your grease trap maintenance log.
• Mistake: Ignoring small slowdowns.
• Fix: Slow drains often signal your next grease trap for kitchen service is due.
• Mistake: Not checking for leaks after installation or ignoring faulty shut-off valves.
• Fix: Improper installation or defective shut-off valves can cause leaks. Always inspect all fittings and shut-off valves for leaks after installation and address any issues immediately.

When To Replace Or Upgrade Your Grease Separator

Even with regular cleaning and maintenance, there comes a time when your grease separator may need to be replaced or upgraded. If you notice that grease and solids are not being separated effectively, or if you’re experiencing frequent clogs and slow drains, your current unit may no longer be up to the task.

Changes in your business such as increased food preparation volume or new menu items can also mean your kitchen now produces more grease than your existing separator can handle. Upgrading to a larger or more efficient grease separator, especially one made from stainless steel, can help maintain efficiency, reduce the risk of corrosion, and extend the lifespan of your system.

Staying compliant with local regulations is also crucial, as outdated or undersized units may not meet current standards. Regular inspections and professional advice can help you determine the right time to replace or upgrade, protecting your business from unexpected repairs, maintaining smooth operations, and ensuring your kitchen remains safe and compliant.

Sacramento Greasetrap: Local Help From A Grease Trap Technician

When you want a clean, documented process, call Sacramento Greasetrap. Our grease trap technician teams:

• Set a right-sized grease trap maintenance schedule for your menu and hours.
• Provide photo-backed service notes and manifests after grease trap cleaning.
• Align with local code language on grease traps, commercial, and interceptors.
• Coordinate pumping so your kitchen stays inspection-ready.
• Internal quick paths: book grease separator service with grease trap cleaning and grease trap pumping; review F.O.G. Best Practices; check the FAQ; or contact dispatch for a same-week slot.

Conclusion: Smarter Compliance, Cleaner Kitchens, Fewer Emergencies

A maintained grease separator keeps food moving, guests happy, and inspectors satisfied. Follow simple BMPs, track the 25% rule, and document every visit. With Sacramento Greasetrap, you get friendly scheduling, tidy work areas, and records that make inspections simple.

Quick Next Steps

• Measure your current levels this week.
• If you are near 25%, schedule grease trap cleaning.
• Add BMPs to the closing checklist and train staff.
• Keep a one-page grease trap maintenance log by the unit for each service.

One-Minute Recap

• Check the unit monthly.
• Clean at 25%.
• Keep manifests.
• Train staff on BMPs.
• Call Sacramento Greasetrap for reliable service windows and clear documentation.

Faq Section (6 Q&As) - Grease Separator Faq

Q1. How often should a grease separator be cleaned? (How often should grease traps be cleaned?)
Most municipalities use the 25% rule. When FOG plus solids reach one-quarter of the liquid depth, schedule grease trap cleaning. Some small traps need monthly service.

Q2. What is the difference between an under-sink trap and a large interceptor?
Under-sink traps handle lower flows from single fixtures. Outdoor gravity interceptors manage higher volumes and multiple fixtures per code.

Q3. Do automatic grease-removal devices replace pumping?
No. They skim daily, but you still need regular inspection, logs, and periodic pump-outs.

Q4. What paperwork should I keep for inspections?
Service logs, manifests, and any disposal receipts. Sacramento Greasetrap provides photo-backed notes after each visit. Keep a grease trap maintenance log and records of grease trap inspection.

Q5. Can hot water or enzymes solve FOG without cleaning?
They may move FOG downstream. Use them only as complements to scheduled grease trap cleaning, not replacements.

Q6. Who installs or services these systems in Sacramento?
Sacramento Greasetrap offers commercial grease trap cleaning and grease trap for kitchen pumping with compliant documentation and friendly scheduling.