Outdoor grease interceptors vs indoor traps in Tallahassee

Two common setups in Tallahassee kitchens

Most commercial kitchens we see use either a compact under-sink interceptor or a larger outdoor / in-ground tank. Neither is “better” in the abstract — they serve different volumes and building layouts.

Under-sink (indoor) units

Common in cafés, food halls, and tight downtown footprints. Faster to service but fill quicker relative to seating when fryers run hard. Cabinet clearance and floor protection matter on every visit.

Outdoor / in-ground interceptors

Serve higher volumes along Capital Circle, midtown, and corridor restaurants. Need clear lid access, safe parking for equipment, and awareness of landscaping, dumpsters, or drive-thru lanes. Storm debris on lids is a Tallahassee-area reality after heavy rain.

What to tell us on a quote

• Indoor vs outdoor (and approximate gallon capacity if known)
• Whether lids sit in a driveway, sidewalk, or landscaped bed
• How often you currently pump or clean
• Any backup history during rush