Grease Interceptors & Restaurant Grease Traps

Best Grease Interceptors & Grease Traps for Food-Service Plumbing

Every commercial sink, dishwasher and combi oven sends fats, oils and grease downstream. When those solids cool, they harden inside drain lines and municipal sewers, leading to slow drains, foul odors and expensive fines. Installing the right grease interceptor or restaurant grease trap captures grease before it leaves your facility, protecting pipes, preventing emergency calls and keeping local inspectors happy.

GoFoodservice offers under-sink, in-floor and recessed models in multiple gallon-per-minute (GPM) ratings. Whether you operate a quick-serve cafe, a high-volume hotel kitchen or a commissary with several ware-washers, we provide code-approved units that fit tight footprints and handle peak flow rates.

Benefits of a Grease Interceptor

Installing a properly sized interceptor delivers immediate operational and regulatory advantages.

• Plumbing protection Cooled grease remains in the interceptor instead of coating pipes, reducing blockages and service calls.
• Code compliance Meet local FOG (fats, oils, grease) ordinances and avoid costly municipal surcharges.
• Odor control Airtight gaskets and removable baffles minimize kitchen smells between pump-outs.
• Easy maintenance Lift-out internal baskets allow staff to scoop solids, extending pump-out intervals.
• Long service life Heavy-gauge steel or corrosion-resistant thermoplastic withstand hot wash water and caustic detergents.

What to Look for in Grease Interceptors

Before choosing a model, confirm sizing, materials and installation style so the trap meets daily volume and local plumbing codes.

• Flow rate (GPM) Match interceptor capacity to the maximum simultaneous flow from sinks and ware-washers.
• Total grease capacity Larger pound ratings extend time between professional pump-outs.
• Material Epoxy-coated steel handles high temperatures; polyethylene resists corrosion and is lighter for ceiling mounts.
• Outlet orientation Side-outlet versus end-outlet models simplify tie-ins to existing drain runs.
• Cover style Bolt-down lids with rubber gaskets seal odors; quick-release latches speed maintenance.
• Clean-out accessibility Recessed units include riser kits so covers sit flush with finished floors.

If you are refreshing back-of-house utilities, also review waste-disposal equipment or add rinse-sink accessories from our dish-washing accessories department.

Popular Options & Configurations

Food-service operations typically select one of three interceptor styles:

• Under-sink hydromechanical units: Compact designs process 10-35 GPM from prep sinks and mop basins.
• In-floor gravity interceptors: 50-100 GPM tanks install below slab, perfect for high-volume pot sinks and dish machines.
• Low-profile recessed traps: Riser extensions let the cover sit flush with tile while providing full pump-out access.

Trusted names like John Boos, Omcan USA and Watts provide durable welds, engineered baffles and third-party certifications that stand up to daily thermal shocks and caustic detergents.

Need Help Picking the Right Grease Trap?

Sizing charts, venting requirements and clean-out codes vary by county. Our equipment specialists review fixture load, menu type and local FOG regulations to recommend an interceptor that installs smoothly, passes inspection the first time and simplifies future service visits.

Shop Our Grease Interceptors & Grease Traps Today

Protect your plumbing, avoid downtime and stay ahead of municipal grease mandates. Explore GoFoodservice’s complete lineup, compare flow rates and materials, and order the unit that keeps your kitchen running. For additional back-of-house needs, browse our restaurant equipment collection.