Grease Trap Cleaning Guide for NYC Restaurants: DEP Requirements and Best Practices

Grease trap maintenance is one of those operational requirements that is easy to overlook until the DEP shows up or your drains back up during a Friday dinner rush. In New York City, grease trap compliance is enforced by the Department of Environmental Protection (DEP), and the penalties for non-compliance are steep.

This guide covers NYC grease trap requirements, cleaning frequency, DEP regulations, and practical tips for keeping your system functioning and compliant.

What Grease Traps Do and Why They Matter

Every time your kitchen washes dishes, cleans equipment, or drains cooking liquids, fats, oils, and grease (FOG) enter the wastewater stream. Without a grease trap, this FOG flows directly into the city sewer system where it:

• Solidifies and accumulates on sewer pipe walls, narrowing the pipes
• Causes blockages that lead to sewage backups — both in your building and in the public sewer
• Creates sanitary sewer overflows (SSOs) that discharge raw sewage into waterways
• Increases city maintenance costs, which ultimately get passed on to businesses through sewer surcharges

A grease trap intercepts FOG before it enters the sewer. Wastewater from your kitchen flows into the trap, where grease floats to the top, solids settle to the bottom, and relatively clean water flows out to the sewer.

The system only works if the trap is properly sized for your operation and cleaned regularly. A full or neglected trap stops capturing grease, and FOG passes straight through to the sewer.

NYC DEP Requirements

The NYC DEP regulates FOG discharge under the NYC Sewer Use Regulations and local law. Here is what they require:

Grease Trap or Interceptor Required

Any food service establishment (FSE) that produces FOG in its wastewater must install and maintain either:

• A grease trap: A smaller device installed at the point of discharge (under a sink, in the kitchen floor). Typical capacity: 20–100 gallons. Suitable for smaller operations with lower wastewater flow
• A grease interceptor: A larger underground tank installed outside the building, typically in the basement or yard. Capacity: 750–2,000+ gallons. Required for higher-volume operations

The DEP determines which type your restaurant needs based on wastewater flow rate and cooking volume. New restaurants must submit grease trap plans as part of the permitting process.

Maintenance Requirements

The DEP requires:

• Regular cleaning: Traps must be cleaned before the FOG layer reaches 25% of the trap’s total depth. In practice, this means most restaurants need cleaning every 1–3 months
• Record keeping: You must maintain a log of all cleanings, including the date, service provider, amount of waste removed, and condition of the trap. Keep records for at least three years
• Proper disposal: FOG waste must be removed by a licensed hauler and disposed of at an approved facility. You cannot dump grease trap waste into the sewer, storm drain, or garbage
• Best Management Practices (BMPs): The DEP requires FSEs to implement practices that minimize FOG discharge, including dry wiping pots and pans before washing, using drain screens, and proper oil disposal

DEP Inspections

The DEP conducts inspections of food service establishments to verify:

• A grease trap or interceptor is installed
• The device is properly maintained (not full or bypassed)
• Maintenance records are available
• No FOG is being discharged to the sewer
• BMPs are in place

Inspections can be routine or triggered by sewer blockages in your area. If the DEP traces a blockage to FOG from your establishment, you will face enforcement action.

Grease Trap Sizing

Getting the right size grease trap is critical. An undersized trap fills up too quickly and loses effectiveness. NYC plumbing code requires sizing based on:

• Flow rate: The volume of wastewater your kitchen produces per minute
• Number of fixtures: Sinks, dishwashers, and other connections
• Cooking volume: Higher-volume operations need larger capacity

For most NYC restaurants:

Restaurant Type	Typical Trap Size
Small cafe or deli	20–40 gallon trap
Medium full-service restaurant	40–100 gallon trap or small interceptor
Large restaurant or hotel kitchen	750–2,000+ gallon interceptor
High-volume fast food or fried food	Large interceptor (often 1,500+ gallons)

If you are unsure whether your trap is sized correctly, have a plumber or grease trap specialist evaluate it. An undersized trap is a compliance risk and an operational headache.

Cleaning Frequency Guide

The right cleaning frequency depends on your trap size, cooking volume, and the type of food you prepare:

Monthly Cleaning

Recommended for:

• High-volume frying operations (fast food, fried chicken, fish and chips)
• Wok-heavy Chinese or Asian restaurants
• Small traps (20–40 gallons) in moderate-volume kitchens
• Any operation where the trap reaches 25% FOG capacity within a month

Every 2 Months

Recommended for:

• Full-service restaurants with standard cooking volumes
• Medium-sized traps (50–100 gallons)
• Operations with moderate frying and grilling

Quarterly Cleaning

Recommended for:

• Lower-volume operations (bakeries, delis, sandwich shops)
• Large interceptors (750+ gallons) in moderate-volume kitchens
• Operations with minimal deep frying

Monitoring Between Cleanings

Check your trap weekly by opening the lid and inspecting:

• How thick is the floating grease layer?
• Is there an odor? (Strong odor indicates the trap needs cleaning)
• Is water flowing through properly or is it backing up?
• Is the grease layer approaching 25% of the trap depth?

If the trap is filling faster than expected, increase your cleaning frequency.

The Cleaning Process

What Professional Cleaning Involves

A professional grease trap cleaning includes:

1. Pumping: All contents (floating grease, settled solids, and water) are pumped out using a vacuum truck
2. Scraping and scrubbing: The trap walls, baffles, and inlet/outlet pipes are scraped and cleaned
3. Inspection: The trap is inspected for damage — cracked walls, damaged baffles, corroded components
4. Refilling: The trap is refilled with water to restore the water seal
5. Documentation: The service provider records the date, volume removed, trap condition, and any issues found
6. Disposal: Waste is transported to an approved disposal facility by a licensed hauler

What You Should Receive

After each cleaning:

• A service receipt showing the date, volume removed, and trap condition
• A manifest or bill of lading for the waste (proving proper disposal)
• Notes on any damage or issues found

Keep these records — the DEP can request them during any inspection.

Between Professional Cleanings

Your staff can perform basic maintenance:

• Skim floating grease from the surface weekly using a ladle or scoop
• Clean drain screens daily — food debris that enters the trap increases solid accumulation
• Check water flow — slow drainage indicates the trap is filling or the outlet is blocked
• Report issues — unusual odors, overflowing, or visible grease outside the trap

Best Management Practices (BMPs)

The DEP requires restaurants to implement BMPs that reduce FOG entering the wastewater system:

Kitchen Practices

• Dry wipe pots, pans, and dishes before washing — removing grease before it enters the water reduces trap load significantly
• Scrape plates into the garbage, not the sink
• Use drain screens on all sink drains to catch food particles
• Collect used cooking oil in sealed containers for recycling — never pour oil down the drain
• Train all staff on FOG awareness and proper disposal practices

Oil and Grease Disposal

• Used cooking oil: Collect in sealed containers and arrange pickup by a licensed oil recycler. Many companies provide free collection containers and pickup
• Food scraps: Scrape into garbage, not down drains
• Cleaning water: Mop water and cleaning solutions that contain grease should go through the grease trap, not directly to the sewer

Penalties for Non-Compliance

The NYC DEP enforces FOG regulations with escalating penalties:

Violation	Fine Range
No grease trap installed	$1,000 – $10,000
Grease trap not maintained	$1,000 – $5,000
FOG discharge to sewer	$1,000 – $10,000
No maintenance records	$1,000 – $2,500
Failure to implement BMPs	$1,000 – $2,500
Repeat violations	Up to $25,000 per violation

Beyond fines, the DEP can:

• Require you to install a larger grease interceptor at your expense
• Mandate a monitoring schedule with more frequent inspections
• Refer you for enforcement action by the NYC Law Department

If a sewer blockage is traced to FOG from your establishment and causes a sewage backup in neighboring properties, you may also face civil liability for property damage.

Connection to Hood Cleaning

Grease trap maintenance is one part of a complete kitchen grease management system. While your hood and exhaust system handle airborne grease, your grease trap handles waterborne grease. Both systems serve the same fundamental purpose: preventing grease from creating hazards.

Many restaurants bundle grease trap cleaning with their hood cleaning service for convenience and cost savings. Having one provider manage both simplifies scheduling and ensures nothing falls through the cracks.

For information on hood cleaning costs and scheduling, see:

• How much does hood cleaning cost?
• Hood cleaning maintenance schedule

Bottom Line

Grease trap maintenance is a non-negotiable part of operating a restaurant in NYC. The DEP enforces it, the penalties are substantial, and a backed-up grease trap during service is an operational disaster. Establish a cleaning schedule based on your cooking volume, keep records, train your staff on BMPs, and work with a licensed service provider.

The cost of regular cleaning — typically $200–$500 per service depending on trap size — is trivial compared to a $10,000 DEP fine or the cleanup cost of a sewer backup.

Need help with grease trap cleaning as part of your overall kitchen maintenance? Contact Empire Hoods to discuss bundled service options.