Follow the 25% rule rigorously
Schedule service when FOG reaches 25% of trap capacity. Waiting longer raises overflow risk and fines.
Practical standards your team can apply immediately to reduce backups, avoid fines, and protect service continuity.
Schedule service when FOG reaches 25% of trap capacity. Waiting longer raises overflow risk and fines.
Train staff to scrape plates and pans before washing. This single behavior lowers solids and grease loading quickly.
Hot water moves grease downstream where it resolidifies in lines. Treat this as a zero-tolerance SOP item.
If your kitchen is high-volume, schedule preventive line checks and jetting windows before peak seasons.
Store manifests and receipts digitally with date, extracted volume, and disposal reference for inspections.
Recurring service reduces emergencies and makes sanitation spend easier to forecast and control.
Browse detailed explainers built for restaurant owners, managers, and facilities teams handling FOG, inspections, and dispatch planning.
A field-level explanation of separation, baffles, and why the 25% rule matters.
A practical guide to who needs a trap or interceptor in Los Angeles.
What operators should look for after service and which records should exist.
How volume, kitchen type, and trap size affect maintenance cadence.
Why fats, oils, and grease become a city sewer problem and a restaurant liability.
What inspectors tend to check and how to stay documentation-ready.
A straightforward summary of the local FOG program and operator obligations.
What manifests include, why they matter, and how they support compliance.
Typical violation patterns, financial exposure, and preventable causes.
Startup guidance for new openings getting grease trap compliance right early.
We can map your volume into a recurring service plan.