Grease Trap
A grease trap (or grease interceptor) is a plumbing fixture required in all NYC food service establishments that captures fats, oils, and grease (FOG) from kitchen wastewater before it enters the city's sewer system. The NYC Department of Environmental Protection (DEP) mandates specific sizing based on the kitchen's fixture units and anticipated grease output. Undersized grease traps are a common violation.
Why It Matters for Operators
Grease trap installation is one of the most expensive and disruptive aspects of a restaurant buildout—costs range from $5,000 to $25,000 depending on size and whether floor trenching is required. The DEP requires regular cleaning and maintenance logs, with fines up to $10,000 for violations. A clogged or overflowing grease trap can shut down your kitchen and create sewage backups.
FWDRE Insight
Size your grease trap for your maximum capacity, not your opening menu. If you plan to add a fryer or wok station later, account for that now—upsizing a grease trap after installation requires breaking up concrete floors and replumbing. We recommend scheduling professional cleaning every 30-60 days rather than the minimum 90-day requirement to prevent costly backups during service.
Related Terms
A commercial space with ductwork to exhaust cooking fumes, smoke, and heat through the roof of the building.
An automatic fire suppression system required in commercial kitchens that produce grease-laden vapors.
Required permit from NYC DOB for any construction, renovation, or change of use in a commercial space.
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