In a busy restaurant kitchen, a drain that stops flowing during the dinner rush is a genuine emergency — it can shut down service and threaten your health inspection. In BBQ-country towns like Lockhart and Seguin, where kitchens run hard, staying ahead of grease is essential. Here's a practical guide.
How a grease trap works
A grease trap (or interceptor) slows wastewater so fats, oils, and grease (FOG) float to the top and solids sink, letting cleaner water pass to the sewer. Over time the trap fills with FOG and solids — and when it's full, grease flows into your drains and out toward the main, where it hardens and blocks the line.
Why regular service matters
- A full trap sends grease into your lines, causing kitchen backups
- Grease hardens in the sewer lateral and blocks it entirely
- Health codes require functioning grease interception
- A backup during service costs far more than scheduled maintenance
Building a maintenance schedule
How often your trap needs pumping depends on your volume and menu. A high-volume BBQ or fried-food kitchen fills a trap far faster than a café. The right cadence keeps the trap under the point where grease escapes into your lines. We help you set a schedule based on your actual usage rather than a generic guess.
When drains still clog: hydro jetting
Even with good trap habits, commercial drain lines accumulate grease and scale. Hydro jetting uses high-pressure water to scour the pipe wall clean — far more effective than cabling for grease. For recurring problems, a sewer camera inspection shows whether the line itself is compromised.
Local know-how
The historic 1800s commercial buildings on the Lockhart square and in downtown Seguin often have older drain lines that need extra attention alongside grease-trap service. We know these buildings and keep their kitchens running.
Keep service moving
A proactive grease-trap and drain plan is cheaper than an emergency shutdown and a failed inspection. Call (831) 290-4327 to set up commercial maintenance for your restaurant.
Setting a Pump Schedule by Volume — the 25% Rule
The industry rule of thumb is to pump a grease trap before the combined layer of fats, oils, grease, and solids reaches 25% of the trap's total depth. Past that point, the trap stops intercepting effectively and grease starts flowing into your lines and out toward the main, where it hardens and blocks the sewer — usually mid-service.
How fast you hit 25% depends entirely on your volume and menu. A high-output BBQ or fried-food kitchen in Lockhart or Seguin can fill a trap in a few weeks; a low-volume café may go months. We help you measure your actual fill rate and set a schedule around it, rather than guessing — because a backup during dinner service costs far more than a scheduled pump.
Frequently Asked Questions
As often as it takes to stay under about 25% grease-and-solids capacity — which for a busy kitchen can be monthly, and for a low-volume one, quarterly or less. Volume and menu drive it. We help you find your real fill rate instead of relying on a generic interval.
Small under-sink traps can sometimes be maintained in-house, but larger interceptors require proper pumping and often a licensed hauler with documented disposal for health-code compliance. We handle the plumbing side and coordinate the pumping so your records stay inspection-ready.
Grease escapes into your lines and the sewer lateral, hardens, and causes backups — plus you risk health-code violations, fines, and a shutdown during an inspection. Scheduled maintenance is far cheaper than an emergency backup during service.
Trap sizing depends on your fixtures, flow rate, and local code — an undersized trap fills too fast and lets grease escape, while an oversized one wastes money. We assess your kitchen's actual flow and help you size and schedule the trap so it stays compliant and out of trouble during service.
Cibolo Pro Plumbing
Licensed Texas plumbers (TX Master Plumber (TSBPE)) based in Cibolo, serving the Metrocom for 15+ years. Have a question about your home's plumbing? Call (831) 290-4327.
