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Cleaning a grease trap involves physically removing accumulated fats, oils, and grease (FOG) and solid food waste to prevent sewer blockages, foul odors, and legal penalties. Most commercial kitchens require professional cleaning every 1 to 3 months, following the "1/4 rule" (cleaning when the trap is 25% full).
Cleaning a grease trap involves physically removing accumulated fats, oils, and grease (FOG) and solid food waste to prevent sewer blockages, foul odors, and legal penalties. Most commercial kitchens require professional cleaning every 1 to 3 months, following the "1/4 rule" (cleaning when the trap is 25% full).