A simple routine helps kitchen and facilities teams spot changes before a grease trap becomes an operational problem.
Know what equipment you have
Record the trap location, approximate size or capacity, manufacturer details if available and how the unit is accessed. This saves time when a new staff member or contractor needs to understand the site.
If there are several traps, label them clearly and keep separate service records.
Keep the trap accessible
Do not allow stock, bins or equipment to block access. If a service vehicle needs a particular yard or loading area, make sure the requirement is understood before the visit.
Basement and internal installations should have a clear, safe route for servicing.
Watch for operational changes
Odour, slower drainage, visible grease build-up, unusual noise or repeated backup should be recorded rather than dismissed. Small changes can show that the existing maintenance interval is no longer suitable.
If kitchen throughput increases, review the schedule proactively.
Record every service
Keep the date, work completed, observed build-up and any recommendation about the next interval. Even a simple spreadsheet can make maintenance decisions far more evidence-based.
Multi-site operators can use the same format across locations while keeping intervals specific to each kitchen.
Review staff practices
Scrape food waste before washing, keep waste oil out of sinks and make sure cleaning routines are not simply pushing more solids and grease into the drainage system.
Good kitchen practice supports the grease trap; it does not replace routine servicing.