How To Reduce Grease Trap Odors
A grease trap smells when the FOG layer (fats, oils, grease) on top of the water seal goes anaerobic. The bacteria living without oxygen produce hydrogen sulfide and volatile fatty acids — the unmistakable kitchen-drain smell.
Pump on a schedule, not on complaints
Most health departments require pumping when the FOG layer exceeds 25% of trap depth. Waiting until it's 50% guarantees odors and lateral line clogs.
Add bioaugmentation between pumpings
A daily metered dose of facultative bacteria keeps the FOG layer broken down between service visits. This is the single biggest lever on day-to-day kitchen smell.
Don't forget the floor drains
Floor drains in dish pits accumulate the same FOG. A weekly foam treatment of the drain throat keeps them clear.
Frequently asked questions
- How often should I pump?
- Most full-service kitchens: every 60–90 days. High-volume frying or wok kitchens: every 30 days.
- Will bacteria damage my pipes?
- No. The same bacteria are present in municipal wastewater treatment plants.
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