Grease Trap Service In San Diego County
Clean It At 25 Percent, Not At Failure
Grease Trap And Interceptor Service For Commercial Kitchens
A grease trap is not optional equipment in a commercial kitchen. It is what keeps fats, oils and grease out of the municipal sewer, it is required in most food service establishments, and when it fails it fails during service.
The single most useful number in this whole subject is 25 percent. That is the fill level at which a trap should be pumped, and the reason is not fussiness: past roughly a quarter full, separation stops working properly and grease starts leaving with the wastewater. Cleaning quarterly is the common rule, but a high-volume kitchen can hit 25 percent in weeks.
We install, replace, size and service traps and interceptors, and we schedule the work between services rather than through them.
- Sizing calculated from fixtures and flow, not guessed
- Installation, replacement and scheduled cleaning
- Work scheduled around service hours
- Documentation for health and wastewater compliance
Signs You Need Grease Trap Service
The first three are routine. The last three mean call now.
Persistent Foul Odors
Sewer or rancid smell in the kitchen that returns after cleaning. Usually the trap is past its service point and the odor is what escapes when separation stops working.
Slow Drainage
Kitchen fixtures draining slower than they did. Grease is narrowing the line downstream of the trap, which is exactly what the trap exists to prevent.
Excessive Grease Buildup
Visible accumulation in fixtures or at the trap. Once grease is appearing upstream, the system is already past the point where cleaning is a scheduled task.
Overflowing Interceptor
An interceptor pushing back is an emergency in a working kitchen. It stops service, and in most jurisdictions it is also a reportable event.
Cracks Or Corrosion
A trap with a compromised shell is not containing anything. This is replacement territory, and continuing to use it risks both a failure and a compliance problem.
Repeated Maintenance Issues
A trap needing attention more often than it should is usually undersized for the kitchen it serves. More frequent cleaning treats the symptom; correct sizing solves it.
Installation, Replacement, Sizing And Service
Whichever applies, the work is scheduled so your kitchen keeps running.
Routine Cleaning: Your Situation
- Approaching the 25 percent line
- Quarterly service due
- Odors returning between cleans
- Inspection coming up
Routine Cleaning: What We Do
- Pump and clean to the required standard
- Inspect the shell, baffles and lids
- Document the service for compliance
- Set an interval matched to your volume
Replacement: Your Situation
- Cracks, corrosion or a failing shell
- Trap undersized for current volume
- Repeated failures despite service
- Kitchen expanded since installation
Replacement: What We Do
- Size the replacement from fixtures and flow
- Handle permitting where required
- Install and commission the new unit
- Schedule the work around service hours
New Installation: Your Situation
- Opening a new kitchen
- Adding food service to an existing space
- Health department requires one
- Building out a tenant space
New Installation: What We Do
- Calculate required capacity properly
- Coordinate with your contractor and inspector
- Install to code and inspect
- Leave you with the documentation
Overflow Or Backup: Your Situation
- Interceptor overflowing during service
- Kitchen drains backing up
- Grease at a floor drain
- Health inspection imminent
Overflow Or Backup: What We Do
- Fast emergency response
- Clear the immediate blockage
- Jet the affected line back to bare pipe
- Diagnose whether sizing is the root cause
Grease Trap Versus Grease Interceptor
They are not the same thing, and the wrong one is a recurring problem rather than a one-off cost.
| Grease Trap | Grease Interceptor | |
|---|---|---|
| Where it sits | Indoors, under or near the sink | Outdoors, usually underground |
| Typical capacity | Smaller, lower flow | Much larger, high flow |
| Suits | Cafes, small kitchens, single fixtures | Restaurants and high-volume kitchens |
| Service frequency | More often, smaller job | Less often, larger job |
| Upfront cost | Lower | Higher, plus excavation |
| If undersized | Constant service, grease still escapes | Same problem at larger scale |
| How we decide | Fixture count and flow rate | Fixture count and flow rate |
Our Grease Trap Process
Diagnose It Properly
We find what is actually wrong rather than replacing the first part that could explain it. The fix is often smaller than expected.
Upfront Flat-Rate Price
You get the price before work starts, parts included, and an honest read on repair versus replacement.
Fixed And Tested
We complete the work, test it in front of you, and leave the area the way we found it.
What Our Customers Say
“Cesar was very knowledgeable and professional. He knew what the problem was and resolved our issue very quickly! Would highly recommend Hack’s Plumbing & Drain to my family and friends!!!”
“I’ve been working with Hack for over 20 years, he and his team are the only ones I trust. From small job to large, they always get it done right and take care of you.”
Your Grease Traps Questions, Answered
Why are grease traps necessary for commercial kitchens?
How often should a commercial grease trap be serviced?
How is the right grease trap size determined?
How do I know if my grease trap is full?
Can bad installation cause plumbing failures?
What happens if a grease trap is not cleaned?
Need Grease Trap Work?
Installation, replacement, sizing or scheduled cleaning. We work around your service hours so the kitchen keeps running.
- Scheduled around your hours, documented for compliance
- Flat-rate price before any work begins
- 100% satisfaction guarantee
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