Phoenix City Code 28-15 requires gravity interceptors at food service establishments to be fully pumped out and cleaned at least every three months. Hydromechanical units (grease traps) must be cleaned at least every 30 days and never go past 90 days. In every case, grease and solids must stay under 25 percent of capacity.
The rules in one place
| Device | Minimum pump-out under Phoenix 28-15 |
|---|---|
| Gravity interceptor at a food service establishment | Every three months |
| Other gravity interceptors | At least every 12 months (unless a variance applies) |
| Hydromechanical interceptor (grease trap) | Every 30 days, never past 90 days without maintenance |
| Any interceptor | Before combined grease, sludge and solids exceed 25 percent of the liquid volume |
The 25 percent rule is measured at the static water level. In practice, that means the calendar is a floor and your tank decides the real date. A busy fryer line can hit 25 percent well before three months.
What counts as a full cleaning
Phoenix defines proper maintenance as removing all accumulated grease, lint, oil, sand, sludge, solids and wastewater, cleaning the inside of the device, and making needed repairs to internal parts. Two related rules trip up kitchens:
- No decanting. The removed contents must be lawfully disposed of. They cannot be poured back into the interceptor, a sewer cleanout, another interceptor or any other opening.
- No additives instead of pumping. The code prohibits chemicals, enzymes, proteins, bacteria, grease solvents and emulsifiers used to dissolve FOG in place of physical cleaning. See are enzyme grease treatments allowed.
Comparison across the Valley
Scottsdale writes 30-day and 90-day tiers by device size into its plumbing code (Scottsdale grease interceptor records). Chandler gives a 25 percent rule of thumb and no fixed calendar (Chandler FOG records). Tempe sets monthly trap and quarterly interceptor service (Tempe schedule). Phoenix matches Tempe's quarterly rhythm for interceptors.
What to do
- 1Identify your device type and capacity from the permit drawings.
- 2Book a standing quarterly (or monthly) pump-out with a licensed hauler.
- 3Keep every record; the code has its own list, covered in what grease pumping records a Phoenix restaurant must keep.
For measuring fill and adjusting your interval, read how often should a restaurant grease trap be pumped. For the wider Phoenix program, see does my Phoenix restaurant have to comply with the FOG program. HQ gives free estimates on commercial kitchen drain and interceptor plumbing.
Pump-out crews need access; see riser and extension collar rules.