A trap is a “grease control device”
Chapter 13.40 defines a grease trap as “a grease control device that is used to serve individual plumbing fixtures ... typically installed indoors, under or near a dishwashing sink,” and the prohibitions, record-keeping and inspection sections speak of grease control devices and interceptors together. The three-year file, the additive ban, the inspector’s right to review your manifests — all of it applies to the small box too.
What a proper trap service looks like
- All three layers out — grease cap, water, settled solids — not a skim of the top
- Walls, baffles and the outlet scraped and checked
- Refilled with clean water so the seal re-forms and the kitchen stops smelling
- A dated receipt with unit size and gallons removed for the file
Two Stockton rules that bite small traps
No dishwasher on the trap. The ordinance prohibits dishwasher discharge to any grease interceptor or grease control device, and the plumbing code Stockton adopts says the same. A dish machine plumbed through an under-sink trap melts the cap and sends it downstream. Nothing over 140°F. Same reason, same prohibition. If your trap fills impossibly fast, these two are the first thing we check.
Interval
Indoor traps on a working line typically need service every two to six weeks. The ordinance’s three-month cap is written for interceptors; for a trap, the practical rule is the 25% ceiling, which a 40-gallon unit behind a fryer reaches in weeks. The calculator gives you a starting interval; the first service calibrates it.
Flat price by trap size
Tell us the gallons on the lid. Scheduled visits come with a reminder, no contract.
Call (209) 292-2953