An experienced account manager with Southwaste can best answer this question based on the following criteria:
Type of food served
Use of reusable or disposable
plates and serveware
Volume of customers
Collections
Kitchen waste management practices
Generally, we recommend hydro jetting both incoming and outgoing lines of the grease trap (sometimes called the trunk lines) twice a year. Hydro jetting of the incoming and outgoing lines can be augmented with service to the inside lines (or branch lines) on an annual basis.