Depending on how often your commercial kitchen produces fats, oils, and grease (FOG), you should have your grease traps cleaned every one to three months. Generally speaking, smaller grease traps and high-volume commercial kitchens will need more frequent cleanings.
A good rule of thumb is to have your grease trap cleaned when it’s a quarter full. Once it reaches this volume, the grease trap becomes less effective at preventing grease from entering the sewage system, which can lead to odors, clogs, and slow drainage.