Fried food isn’t just a top seller in many restaurants—it’s also a major contributor to grease trap buildup. While it’s easy to see how frying generates large amounts of waste fryer oil, the connection between fried foods and faster FOG accumulation in grease traps may not be as obvious.

While dishwashing is the primary source of FOG buildup in grease traps, it’s not the only source, and food preparation volume isn’t the only important variable that influences the rate of buildup.  

Sources of FOG in Grease Traps

Residual Oil on Food

When food is deep-fried, it retains a coating of oil even after it’s removed from the fryer. That excess oil doesn’t stay on the food forever—some of it ends up on plates, trays and serving baskets. When those dishes are washed, the leftover oil gets rinsed down the drain, increasing the amount of grease entering the grease trap.

Cooking Utensils and Equipment

Deep fryers require regular cleaning, and the tools used—baskets, strainers, tongs and pans—all collect grease. When these are washed, any residual oil gets flushed down pipes and into grease traps, contributing to FOG accumulation.

Dirty Dishes and Pans

Greasy plates and cookware contribute significantly to grease trap buildup. Even if employees scrape plates before washing, small amounts of grease, oil and food waste still cling to surfaces. Dishwashing water carries FOG into the drainage system, accelerating grease trap filling.

High-Fat Ingredients in Fried Foods

Many fried foods—like chicken wings, bacon and cheese-heavy dishes—contain high levels of natural fats. When cooked, they release even more grease. This contributes not just to fryer oil waste but also to grease buildup on kitchen surfaces and dishware. When surfaces are cleaned, grease makes its way into traps.

Grease From Ventilation and Cleaning

Fried food releases a lot of airborne grease, which settles on walls, floors and hoods. When kitchens are cleaned, that grease is wiped away with rags, mops and sponges, which are then rinsed in sinks. Over time, this grease ends up in the grease trap.

Tiny Oil Particles in Rinse Water

Even when fryer oil is properly collected for recycling, small amounts inevitably make their way into the plumbing system. Employees rinsing fryer parts, countertops or hands after handling food preparation or cleaning tasks send microscopic grease and oil particles into the grease trap.

Breaded and Battered Foods Release Extra Grease

Foods with batter or breading absorb a lot of oil while frying. Some of that grease stays in the food, but much of it seeps out onto serving trays and plates, where it eventually gets washed down the drain. This adds to grease trap accumulation at a faster rate than non-breaded foods.

How Different Types of Cuisine Affect Grease Trap Buildup

Not all restaurants produce the same amount of grease, and the type of cuisine being served plays a major role in how quickly a grease trap fills up. Restaurants that specialize in deep-fried foods—such as fast food chains, sports bars and BBQ joints—tend to generate the most FOG, while those that rely on grilling, steaming or roasting produce significantly less.

Certain cuisines are particularly grease-heavy. Italian restaurants, for example, often use large amounts of olive oil, butter and cheese, contributing to faster trap accumulation. French kitchens frequently cook with butter and animal fats, while BBQ restaurants produce heavy grease loads due to the slow-cooked, high-fat meats used.

Vegan and plant-based restaurants typically generate less FOG, though deep-fried tofu, nut-based sauces and coconut oil-based dishes can still contribute.

Establish a Grease Trap Cleaning Schedule That Aligns With Your Business’s FOG Generation

The type of food, preparation style and volume all influence how quickly grease traps fill up. There’s no one-size-fits-all optimal grease trap cleaning schedule due to the variables involved with FOG accumulation.

For some businesses, particularly those with steady business year-round, having a set schedule of grease trap maintenance and cleanings will help ensure you never exceed Atlanta’s 25-percent FOG threshold in your grease traps. Businesses with seasonal variations may need modified schedules during busier or slower times of the year.

The team at Southern Green Industries is here to provide dependable grease trap cleaning and maintenance services that work for your business. We are familiar with all the municipal requirements for businesses throughout the Atlanta metro area and provide manifests and documentation to ensure your business never runs afoul of inspectors and regulators. Call us at (404) 419-6887 for a free quote or to schedule one-off cleaning (no long-term contract required).