Grease trap waste are a type of liquid waste that require strict and safe management. No one wants a clogged sewer system or a broken food and oil interceptor.
Grease traps do a vital job: they capture fats, oils and grease (FOG) before it enters your plumbing and the sewer.
This saves both your grease trap and keeps the local water authority happy.
Without a simple, regular maintenance program, that same trap can cause blockages, odours and fines.
This guide explains why maintenance matters, how often to service your trap, and what good, compliant service looks like in Australia.
Why grease trap maintenance is non‑negotiable
Grease traps stop food particles, fats oils and grease (FOG), and other unwanted materials entering the wastewater system. They do this through grease interceptors and other drainage system tools.
They are absolutely essential for commercial kitchens and other sites that work with large amounts of liquid trade waste.
1) Prevents costly repairs and emergencies
FOG and solids build-up restrict flow, cause backups and can overflow into kitchens or carparks. Unplanned closures and reactive plumbing call-outs are far more expensive than routine pump-outs.
Scheduled cleaning keeps operations running and reduces downtime.
2) Ensures regulatory compliance
Food businesses must maintain pre-treatment like grease traps to meet trade waste agreements and environmental rules.
Routine service, correct disposal and accurate records help you avoid penalties or enforced shutdowns from water authorities and the Environmental Protection Authority (EPA).
3) Protects the environment
When traps overflow or are neglected, FOG can enter sewers and waterways, leading to pollution and public health risks.
Regular pump-outs and proper transport minimise environmental harm and demonstrate responsible operations.
4) Improves hygiene and safety
Neglected traps produce odours and can harbour bacteria and pests. Clean, maintained systems support a safer workspace and a better customer experience.
5) Extends equipment life
Like any asset, a grease trap lasts longer when inspected and cleaned on schedule. Preventative care avoids corrosion, damage and premature replacement.
How often should you service a grease trap?
Service frequency depends on your kitchen’s volume, menu and trap size. Use these practical rules to set a schedule:
The 25% rule: pump out when combined FOG and solids reach 25% of trap capacity. Beyond this, separation efficiency drops sharply.
Typical frequencies: every 1–3 months for busy cafés, QSR and hotels; every 3–6 months for lighter‑use sites. High‑volume fryers often need monthly service.
Follow your trade waste agreement and any council/water authority requirements for minimum intervals and record‑keeping.
Adjust after the first quarter: review pump-out volumes, food mix and any odour or slow-drain signs, then tighten or relax the schedule.
We also recommend reading the blog Why Grease Pit Cleaning Matters to better understand the cleaning process.
Grease trap maintenance checklist
Use this simple checklist to stay compliant and avoid costly surprises.
Daily to weekly (in‑house habits)
- Dry wipe pans and plates before washing to keep FOG out of drains.
- Use sink strainers and empty them into general waste; never flush solids.
- Train staff on what not to pour down sinks (no oils, sauces or food scraps). L
- og odours, slow drains or gurgling sounds so issues are caught early.
Monthly to quarterly (professional service)
- Arrange pump-out and cleaning by a licensed contractor with EPA approvals.
- Inspect inlet/outlet tees, baffles and seals for damage or corrosion.
- Measure FOG depth and note percentage fill to track trends.
- Receive and file a waste transport certificate/manifest and service report.
What to expect from a professional grease trap service
A quality, compliant service should include:
- Site‑safe setup: traffic management where needed, odour control and spill containment.
- Complete pump‑out: removal of FOG, solids and wastewater, plus scrape/clean of internal surfaces.
- Inspection: check baffles, inlet/outlet tees and lids; report defects with photos.
- Waste handling: transport under EPA‑licensed procedures to approved processing facilities.
- Traceability: digital manifests, volume collected, disposal destination and time‑stamped records for audits.
- Recommendations: service frequency, minor fixes and simple staff actions to reduce FOG load.
Simple staff habits that cut FOG at the source
- Scrape plates, trays and grills into solid waste before rinsing.
- Use absorbent wipes on greasy cookware before washing.
- Collect used cooking oil in sealed containers for recycling — never pour into sinks.
- Post quick guides above sinks so new team members learn fast.
Clear signs you should hire grease trap cleaning services
- Persistent drain odours near sinks or the trap.
- Slow drainage, gurgling or backup during peak periods.
- Visible FOG crusting in the trap or around lids. Recent high‑volume events (catering, holidays) that increased FOG load.
- It’s been longer than your agreed service interval.
Mini case: avoiding a lunchtime shutdown
A food court outlet noticed odours and slow sinks at 11:30 am. The Evoro team arrived the same morning, contained the area, completed a full pump‑out and inspection, and logged a 35% FOG fill.
We moved the site to a monthly schedule and trained staff on dry scraping.
Result: no further call‑outs and faster sink flow during peak service.
Compliance and record‑keeping
- Keep pump‑out manifests, volumes and disposal destinations on file for inspections.
- Record FOG percentage at each service to evidence proactive maintenance.
- Store service records in one place and align with your trade waste agreement requirements.
- Review compliance quarterly and adjust service frequency if trends change.
How a partner like Evoro helps
Evoro provides end-to-end hazardous waste collection, treatment and recycling, industrial and civil services (including non-destructive digging and tank cleaning), and 24/7 spill response across Australia’s eastern seaboard.
Our team operates under strict EPA-licensed procedures with a practical focus on safety, compliance, and traceability.