Ideal Location Grease Trap Restaurant | Placement & Compliance Guide

If you are opening or remodeling a kitchen, getting the restaurant grease trap location right saves money, prevents clogs, and keeps inspectors happy. Sacramento Grease Trap helps restaurants, cafés, and food trucks position, install, and maintain traps that actually work in day-to-day service.

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You will learn exactly where a restaurant grease trap belongs, how far it should be from sinks, and when to choose an outdoor interceptor. We will also cover access rules and the grease trap pumping plan that ensures everything flows smoothly and supports your grease trap maintenance schedule.

 In simple terms, a grease trap separates fats, oils, and grease from wastewater before it hits your sewer line. When wastewater enters the grease trap, fats, oils, and greases (FOG) are separated from the water before it continues on to the sewer system.
Local plumbing codes require grease removal devices on fixtures with grease-laden waste, and they expect them to be placed for efficient capture and easy access for service.

Where Should A Restaurant Grease Trap Go

The ideal location for a restaurant grease trap is as close as possible to the grease-producing fixtures, with short, straight pipe runs, no garbage disposers on the line, and clear access for inspection and pumping. Use under-sink hydromechanical traps indoors; set larger gravity interceptors outdoors, with approval from the Authority Having Jurisdiction.

What Affects Ideal Placement In Commercial Kitchens

Distance From Fixtures And Flow Control

Keep runs short and direct from prep sinks, pot sinks, and woks to the trap. Shorter runs reduce cooling in the pipe and improve separation inside a kitchen grease trap. Hydromechanical traps also utilize a flow control device to regulate velocity; therefore, mount them near the fixtures they serve for optimal performance.

Access And Clearance Requirements

Your trap or interceptor must be easily accessible for inspection, cleaning, and removal of captured grease. Provide clear access to shelving and equipment, and ensure enough vertical clearance for a pump hose. Codes explicitly call out accessibility and AHJ approval of the location. During routine inspections and cleaning, check all plastic components, such as baffles, for signs of wear or damage, and inspect the gasket to prevent leaks and odors and ensure proper function. Keep a grease trap maintenance log on-site to show service history during a grease trap inspection.

Indoor Hydromechanical Vs Outdoor Gravity Interceptors

Small to mid-volume lines often use an under-sink grease trap interceptor (hydromechanical). High-volume operations typically install a large outdoor commercial grease interceptor. Gravity units are commonly placed outside, where there is more retention time and cooling, and where lids are easily accessible for service. Many jurisdictions restrict the use of gravity interceptors in food handling areas within buildings. Always confirm with the AHJ.

Step-By-Step Placement Checklist

Use this quick plan to map your grease trap for a restaurant layout:

• List fixtures that produce grease: pot sink, prep sink, tilt skillet, wok, mop sink, if used for greasy floors.
• Choose the device: an under-sink hydromechanical for a single fixture or line, or an outdoor gravity interceptor for combined heavy loads.
• Draw the shortest possible, straight pipe route from fixture to trap. Avoid unnecessary elbows.
• Exclude garbage disposers from the trap line to protect efficiency.
• Reserve service access: clear lids, aisle space, and door width for pump hoses and removal.
• Plan a maintenance path by scheduling routine grease trap pumping and lid inspections. 

Local programs emphasize regular FOG control. Properly maintained grease traps are crucial for preventing grease buildup and ensuring your system operates smoothly. Follow a grease trap cleaning schedule and keep records of commercial grease removal events.
Submit your plan to the AHJ for location approval, then schedule installation and inspection.

 Pro tip: Place outdoor lids where a service truck can park safely off the street to shorten hose length and time on site.
Watch out: Do not route stormwater or non-greasy fixtures through the trap; it dilutes retention and can push FOG downstream.

Typical Grease Trap Size For Restaurant And Location Pairings

Sizing and location go hand in hand. Smaller hydromechanical traps often sit under or near the sink they serve. Larger gravity interceptors are set outdoors, near a drive or pad. The standards behind these devices and sizing tables are established by IAPMO and industry groups. Use your jurisdiction’s approved method and confirm with plan review.

Quick Pairing Guide:

•  Light line, one or two sinks: under-sink grease traps for commercial kitchens near fixtures; ideal for restaurants with limited seating or lower volume.
• Medium line, combined prep and pot sinks: a larger hydromechanical unit is located near the affected line, still indoors with free access
•  Heavy line or whole kitchen: Outdoor restaurant grease interceptor sized according to table count and menu load, with easy truck access.

Under-Sink Trap Vs Outdoor Grease Interceptor: Quick Comparison

• Under-sink hydromechanical trap: compact, near fixtures, faster installation, great for one-line systems. Often constructed from stainless steel material, providing durability and corrosion resistance for commercial or home use. Requires frequent checks.
• Outdoor gravity commercial grease trap or commercial grease interceptor: large capacity, serves multiple fixtures, better retention and cooling, easier truck access, typically AHJ-preferred for high volume and expansions. These are typically made from heavy-duty materials, but stainless steel options offer superior strength and longevity, particularly in demanding environments.

Pro tip: Expect inspectors to request sizing calculations and a service log. Keep both on-site near the device.

Compliance And Permits In Sacramento

Sacramento agencies actively educate food service operators on controlling FOG. Good placement, combined with regular service, prevents blockages and overflows and maintains a good standing during inspections. Review local FOG guidance and public education resources while you finalize your location and maintenance plan. Ensure compliance with all relevant regulations regarding grease trap placement and maintenance to maintain legal compliance and avoid potential penalties.

Book A Site Walk And Placement Map

Get a 30-minute layout review and a quick placement sketch from Sacramento Grease Trap. Our team partners deliver compliant installs and routine service. We offer comprehensive grease trap services, including maintenance, cleaning, and disposal solutions, with guarantees for regulatory compliance and customer satisfaction. We mark fixture distances, confirm access, and turn that into a clear service plan that avoids surprises and fines.

• Ready to plan restaurant grease trap maintenance for Sacramento restaurants?
• Discover our practical guide to restaurant grease trap care, featuring compliance-first tips. Need recurring grease trap pumping and logs? We build a calendar that keeps you ahead of inspections and produce a grease trap maintenance log as part of our service.

Place It Right, Pump It Right

Placing your restaurant grease trap in the correct location is the simplest way to protect your plumbing, pass inspections, and control costs. Keep runs short, ensure clear access, and choose the right device for your volume. Tie the location decision to a written service plan, and you will avoid backups and urgent calls. Proper placement and regular maintenance also help prevent damage and clogs, ensuring the long-term reliability of the system.

Why This Works:

• Short, straight routes improve separation.
• Accessible lids speed inspections and service.
• Outdoor gravity units are more reliable at handling heavy loads.
• A documented maintenance plan satisfies local expectations.

Next step: Book a site walk. We will map your fixtures, pick the device, and set your grease trap for a restaurant on a maintenance schedule that fits your menu and hours.

Restaurant Grease Trap Location FAQs

1) How Close Should The Trap Be To My Sinks And Woks?
As close as practical with short, straight pipe runs. This improves separation and facilitates faster maintenance, helping to prevent clogs in the pipes and drains.

2) Can I Connect A Garbage Disposer Through The Trap?
No. Disposers reduce trap efficiency and are typically prohibited on the trap line, as they can introduce food scraps and solids that may clog the plumbing device.

3) Do I Need Indoor Or Outdoor Equipment?
Use an under-sink hydromechanical unit for small lines and an outdoor gravity commercial grease interceptor for high volume or whole-kitchen service, subject to AHJ approval. Grease interceptors are designed to handle larger volumes of fats, oils, and greases (FOG) and solid waste before wastewater enters the sewer system.

4) What Is The Typical Grease Trap Size For Restaurant Kitchens?
Sizing varies by code method and flow. Use the jurisdiction’s tables and standards, then confirm during plan review to ensure your restaurant's grease traps are properly sized to handle the amount of oil, grease, and solids generated.

5) How Often Should I Schedule Grease Trap Pumping?
Frequency depends on volume and device size. Create a recurring service calendar and maintain accurate records to meet local expectations. Regular grease trap cleaning and maintenance are crucial for maintaining the system, ensuring it runs smoothly, and preventing clogs, overflows, and unpleasant odors. If you’re wondering how often should grease traps be cleaned, follow the device manufacturer and local authority guidance and use a grease trap cleaning schedule tailored to your usage.

6) Who Can Help Me Plan And Service The System?
Sacramento Grease Trap provide layout reviews, installations, and routine grease trap pumping, accompanied by photo documentation. Professional services can provide guarantees of compliance and proper function, and maintained grease traps are essential for reliable operation and to prevent issues such as leaks, clogged drains, and damage to the sewer system.

7) What Happens If My Grease Trap Is Not Cleaned Regularly?
If your grease trap is not cleaned regularly, grease, fats, oils, and greases (FOG), as well as food scraps, solids, and debris, can accumulate in layers inside the trap, pipes, and drains. This buildup can cause clogged drains, blocked pipes, leaks, and unpleasant odors. Without regular grease trap cleaning and maintenance, you risk clogs, overflows, and damage to the sewer system and sewage lines. Many operators ask, "why do grease traps smell so bad?"  odors typically result from decomposing FOG and trapped organic matter; good maintenance, timely commercial grease removal, and proper grease trap ventilation help reduce smells.

8) How Should Used Cooking Oil And Solid Waste Be Disposed Of?
Used cooking oil, grease, and solid waste should be collected, disposed of, or recycled in accordance with local regulations. Proper disposal methods for all materials removed from the trap are important to prevent environmental harm and plumbing issues. Never pour oil or grease down the drain, as it can cause clogs and damage to the sewer system.

9) What Is The Difference Between A Grease Trap And A Grease Interceptor?
Both grease traps and grease interceptors are plumbing devices designed to trap fats, oils, and greases (FOG) before wastewater enters the sewer system. Grease interceptors are typically larger and used for high-volume applications, while grease traps are smaller and suited for lower flow rates.

10) What Should I Look For In Warranty Information For Restaurant Grease Traps?
Warranty information should clearly specify what repairs and maintenance are covered, any guarantees provided by the manufacturer or service provider, and the warranty's duration and limitations. Ensure you understand what is covered and what may require additional out-of-pocket costs after the initial coverage period.