How often should a Lygon Street restaurant clear its grease trap?
It depends on the size of the trap relative to the kitchen’s actual output, the style of cooking, and the trade waste agreement you hold with your water retailer. A high-turnover kitchen doing significant frying or working with animal fats needs servicing far more often than a café. Slow floor wastes, smell in the kitchen and gurgling at the trap all mean it has been left too long. A scheduled service is almost always cheaper than an emergency clear mid-service.