Grease trap cleaning for commercial kitchens in Sydney

Typical commercial kitchen setup in Sydney

Why commercial kitchens' traps fill up the way they do

• High-throughput kitchens running multiple services a day put more fat, oil and grease through the trap than a single-service restaurant.
• Shared kitchens, ghost kitchens and catering hubs concentrate output from multiple operators into one trap.
• Older premises often have undersized traps relative to their current load, especially after a fit-out that added fryers or grills.

What it costs in Sydney

$400 to $900 for a planned 3,000L clean. Across the Sydney metro most commercial kitchens land in this band for a planned clean. Commercial kitchen pricing scales with trap size more than venue type. A 5,000-litre trap is roughly double the cost of a 1,000-litre clean, plus any access difficulty or after-hours work.

Full Sydney pricing detail by trap size and access is on the cost guide.

Compliance in Sydney

Sydney Water sets the trade waste rules. Your trade waste agreement is the binding document for frequency and the licensed-transporter requirement. The state-level guide has the published penalty figure and the audit triggers: NSW compliance.

Getting quotes

Submit the form with your venue address, trap details and contact. Skip what you do not know. Up to three licensed contractors quote, typically same business day. Free for venues.

Frequently asked by Sydney commercial kitchens

How much does commercial kitchen grease trap cleaning cost in Sydney?

Commercial kitchen planned cleans in Sydney run $400 to $900 for a planned 3,000l clean. Commercial kitchen pricing scales with trap size more than venue type. A 5,000-litre trap is roughly double the cost of a 1,000-litre clean, plus any access difficulty or after-hours work.

How often should a Sydney commercial kitchen pump out its grease trap?

Most Sydney commercial kitchens run on monthly is the default for high-volume kitchens. Sydney Water writes the binding figure into your trade waste agreement based on trap size and your fat, oil and grease load.

Who regulates commercial kitchens in Sydney?

Sydney Water sets the trade waste rules for commercial kitchens in Sydney, including commercial kitchens. Your pump-out frequency, the licensed-transporter requirement and the waste-tracking obligations all come from the trade waste agreement they issue.

What grease trap size does a commercial kitchen need?

Most commercial kitchens sit at 2,000 to 3,000 litres. Hotel kitchens, catering hubs and food courts often run 5,000 litres or larger because they serve multiple operators or shifts. The figure is set by the plumbing authority for the fit-out.

How often does a commercial kitchen need a pump-out?

Monthly is the default for any high-volume kitchen. Lower-volume commercial kitchens land at every two months. The frequency in the trade waste agreement is the binding figure.