Commercial kitchens need their grease interceptors cleaned on a schedule, and the schedule depends on volume rather than on a fixed calendar. A trap that is allowed to fill stops intercepting, and grease goes straight into the sewer where it becomes both a blockage and a compliance problem.
The line downstream of an overloaded trap coats internally and eventually blocks, and that blockage typically happens at the worst possible time in a working kitchen.
We clean traps and jet the downstream line where it has already been coated, on a schedule that fits when your kitchen is closed rather than when it is busy.
Technician insight
If the trap is being cleaned to a calendar rather than to volume, it is either being over-serviced or it has been overflowing between visits.