Grease systems · Operations guide
Grease Trap vs. Grease Interceptor: What Restaurant Managers Should Know
Understand practical differences between restaurant grease traps and grease interceptors without relying on misleading one-size-fits-all terminology.
Short answer
“Grease trap” and “grease interceptor” are often used interchangeably, but the actual equipment can differ significantly. Smaller hydromechanical units are commonly installed near fixtures, while larger gravity interceptors may be located outside or below grade. Capacity, design, access and local terminology determine service needs.
Practical comparison
- Location: under-sink or near-fixture units versus larger remote or exterior systems
- Capacity: smaller units versus higher-volume interceptors
- Service access: indoor access versus covers or below-grade access
- Maintenance: both require inspection, removal of grease and solids, and records
Why identification matters
- A schedule based on the wrong size or system type can be ineffective. Locate the unit, confirm its capacity and understand which fixtures discharge to it before setting service frequency.
Regulatory terminology
- Definitions and requirements can vary by jurisdiction and wastewater authority. Use the terminology and requirements published by the responsible local agency for regulatory decisions.
When to Call for Service
If the condition is recurring, affecting multiple systems or threatening restaurant operations, document what you see and request a professional review. This guide is operational information, not an engineering assessment or regulatory certification.
Request a Free Kitchen System Check