Grease trap size and capacity basics for Tallahassee kitchens

Why capacity changes the conversation

A small under-sink unit in a Capital Circle café behaves differently than a large outdoor interceptor behind a full-service restaurant. Capacity (often expressed in gallons) and how hard your fryers and dish machines work each week drive both cleaning intervals and quote scope.

Signals your trap may be undersized for today’s menu

• FOG layer near the top between scheduled visits
• Slow drains even shortly after a pump-out
• Menu changes that added fryers or higher cover counts
• Utility or inspector notes about FOG levels

We’re Tallahassee Grease Trap — we clean and maintain traps; we don’t invent engineering stamps. If sizing looks wrong, we’ll say so and point you toward a plumber or designer who can evaluate upgrades.

What helps us quote accurately

Approximate capacity if listed on the lid or old invoices, indoor vs outdoor, peak days, and whether you’re on a 30-, 60-, or 90-day habit today. See also how often to clean and cost factors.