How Often Should a Grease Trap Be Pumped in Baton Rouge?

The legal answer

East Baton Rouge sets two hard limits (Sec. 2:273): clean at least every 90 days no matter how light your use, and never let grease and solids exceed one-third of the first stage. Whichever you hit first wins — and for most working kitchens, the one-third line arrives well before day 90.

The practical answer, by kitchen

Kitchen type	Typical trap	Typical interval
Coffee shop / deli, little frying	20–50 gal indoor	4–8 weeks
Full-service restaurant	50–100 gal indoor	2–5 weeks
Heavy fry — seafood, wings, cajun	indoor trap	1–3 weeks
Restaurant on an interceptor	750–1,500 gal in-ground	60–90 days
School / institutional kitchen	1,000–3,000 gal	quarterly

Typical ranges from industry practice, planning at 25% accumulation — a deliberate margin below the parish’s 33% ceiling. Your menu and covers decide your real number.

Your answer

The pumping frequency calculator turns trap size, daily covers, and menu grease-level into an estimated interval — and your first pump-out confirms it against what actually comes out of the tank. Signs you’ve waited too long: smells, slow drains, or in the worst case an overflow.