The two-question test
Where is it? Inside the kitchen — under or near the sink,
or a steel box in the floor — it’s a trap (hydromechanical,
20–100 gallons). Outside — concrete lids in the ground behind the building
— it’s an interceptor (gravity type, 500–3,000+
gallons).
How is it cleaned? Scooped and bailed by hand, or small-hose service:
trap. Vacuum truck with a big hose: interceptor.
Why the difference matters to your wallet
| Indoor trap | In-ground interceptor | |
|---|---|---|
| Typical size | 20–100 gal | 500–3,000 gal |
| Typical interval | 1–6 weeks | 60–90 days |
| Service style | Trap pumping | Vacuum-truck cleaning |
| Pricing basis | Flat per service | Mostly per gallon |
| Same legal rules? | Yes — 90-day maximum, one-third ceiling, full evacuation (Sec. 2:273 treats both alike) | |
Common Baton Rouge setups
Older standalone restaurants: indoor trap only. Newer builds and strip-center kitchens: interceptor out back (sometimes shared — know your shared-line liability). Some larger kitchens have both: a small trap protecting one fixture plus the interceptor downstream. Not sure what you have? Read your last service receipt — gallons billed tells you instantly — or call (225) 327-1077 and describe what you see; we’ll tell you in one minute. Sizing a new one? The sizing calculator speaks code.