How often should a Footscray restaurant have its grease trap cleared?
It depends on trap size relative to how much cooking the kitchen does, the type of food, and the trade waste agreement you hold with your water retailer. A high-turnover kitchen doing a lot of frying or working with coconut-based and animal fats will need servicing far more often than a café. The practical signs you have left it too long are slow floor wastes, smell in the kitchen and gurgling from the trap. Scheduled servicing is almost always cheaper than an emergency clear during service.