What size grease trap does my restaurant need?
Restaurant sizing decisions are rarely just about litres on a spec sheet. The right answer depends on kitchen output, menu, layout, maintenance access and whether the current setup is the real problem.
Why restaurants get this wrong
A restaurant can have the wrong size even when the system itself looks respectable
A lot of recurring grease problems come from a trap that is too small for the real kitchen load, badly placed for maintenance, or chosen before the site was properly understood.
What shapes the answer
The sizing factors that matter most
- • How much grease the restaurant actually produces during normal service
- • Whether the menu and cooking style create heavier grease loads than average
- • How much room is available in the kitchen, plant area or outside
- • Whether there is enough access for cleaning and long-term servicing
- • Whether the current system is undersized, badly positioned or simply overdue a wider review
- • Whether the restaurant needs a replacement, a first install or a clearer survey-led recommendation
Practical view
The right restaurant size is usually tied to the wider system decision
If the restaurant is comparing under-sink, above-ground or external options, the size question usually sits alongside system type, access and servicing practicality rather than standing alone.
Related pages
Next pages after the restaurant sizing question
A broader guide to sizing logic across different kitchen types.
Best if the next question is not just size, but the most suitable type of system.
The right next step when the restaurant is moving from sizing into a real supply-and-install decision.
Start with a conversation
Need help sizing a grease trap for a restaurant kitchen?
If you want a practical recommendation on the right grease trap size and setup for your restaurant, contact Actem and talk through the kitchen, service pattern and likely options.