Grease Trap & Interceptor Installation in San Diego
Opening a restaurant, expanding a kitchen, or ordered by the city to upsize? Grease interceptor installation is a licensed plumbing project — sizing calculations, permits, excavation for in-ground units, inspection sign-off. OH manages the entire process: we size the unit to your fixture count and flow per your city's requirements, pull the permits, install, and coordinate the final inspection. Then we maintain it for life.
Why kitchens choose us
Sizing done right the first time
Undersized units fail inspection; oversized units waste thousands. We calculate per your city's formula.
Permits and city coordination handled
Plan submittal, permit pulls, and inspection scheduling — all managed by our team.
One vendor from install through every future cleaning
The team that installs it maintains it — no finger-pointing between contractors down the road.
How It Works
- 1
Size & specify
Fixture count, flow rate, and city formula determine the unit.
- 2
Permit & plan
Drawings and permit application submitted on your behalf.
- 3
Install
Excavation, set, connect, backfill, and traffic-rate as required.
- 4
Inspection & handoff
Final city inspection, then onto your maintenance schedule.
Installation quoted per project
New installs vary by size, access, and site conditions. Ongoing pumping is quoted per trap size.
Request a QuoteFrequently Asked
What size interceptor does my restaurant need?
It depends on your fixture units, seating, and menu — each city publishes a sizing formula. Full-service restaurants in most SoCal jurisdictions land at 750–1,500 gallons. We calculate it and submit it with your permit.
Indoor trap or outdoor interceptor?
Low-flow operations can often use an indoor unit; most full kitchens are required to install an in-ground exterior interceptor. Your city's FOG program has final say — we'll tell you before you spend a dollar.