If you run a commercial kitchen in Dallas–Fort Worth, one of the most common questions we hear is how often a grease trap actually needs to be cleaned. The short answer: it depends on your volume, your trap size, and local code — but most kitchens land on a 30, 60, or 90-day cycle.
The 25% Rule
A good rule of thumb is the “25% rule”: when fats, oils, and grease (FOG) plus solids reach a quarter of your trap’s total capacity, it’s time to pump. Wait too long and you risk backups, odors, and failed health inspections.
Signs It’s Overdue
Slow drains, foul smells, and visible grease near the trap are all signs you’ve waited too long. At that point you’re not maintaining — you’re reacting.
EarthTek keeps DFW kitchens on a reliable schedule with full documentation every visit. Get a quote or call 817-652-2780.