Sizing and Site Review
Sizing considers fixture capacity, drainage period, pipe size, simultaneous flow, food-service use, and interceptor type. An undersized unit can pass grease or require excessive cleaning, while poor placement makes maintenance difficult.
Installation Process
Installation may include:
- Identifying grease-producing fixtures
- Calculating required flow or tank capacity
- Confirming the authority's permit and approval path
- Preparing an accessible location
- Connecting inlet, outlet, vent, and flow-control components
- Providing service clearance and secure covers
- Testing for leaks and stable drainage
- Creating an initial maintenance plan
Seattle food-service businesses with commercial kitchen fixtures generally require an interceptor, and Seattle Public Utilities advises that installation and maintenance obligations apply.
Access and Maintenance Planning
The interceptor must remain accessible for inspection, cleaning, and pumping. The maintenance interval should begin conservatively, then adjust from measured FOG and solids accumulation.
Frequently Asked Questions
Does installation require a permit?
Commercial grease-interceptor installation generally requires plumbing review and permitting by the authority having jurisdiction. We confirm the project path before work.
Can every fixture drain through the interceptor?
No. Fixture connections must follow applicable plumbing requirements and approved plans.
Schedule Grease Trap Installation
Schedule Grease Trap Installation with Seattle Plumbers for fixture review, defensible sizing, compliant connections, and tested operation.