Preventive Maintenance Tasks
A service plan may include:
- Measuring FOG and settled solids
- Cleaning small interceptors
- Scheduling large-interceptor pumping
- Inspecting lids, gaskets, baffles, tees, and flow controls
- Testing inlet and outlet flow
- Reviewing grease-waste piping symptoms
- Recording service dates and findings
- Adjusting the next interval from accumulation
Kitchen Practices Between Visits
Staff should scrape food before washing, dry-wipe oily cookware, collect fryer oil separately, keep strainers in place, and avoid prohibited additives. These practices reduce interceptor loading but do not replace cleaning.
Schedule and Records
Seattle requires cleaning per manufacturer specifications and before FOG plus food waste exceed 25 percent of capacity. Records help demonstrate maintenance and reveal whether service should occur more often.
Frequently Asked Questions
Is one schedule suitable for every restaurant?
No. Menu, volume, interceptor size, staffing practices, and accumulation rate differ.
Can maintenance prevent every backup?
It reduces risk, but pipe damage, misuse, unusual loading, or public-sewer issues can still cause backups.
Start a Maintenance Plan
Start Preventive Grease Trap Maintenance with Seattle Plumbers for measured intervals, documented service, and early component findings.