Underground traps definitely win on the smell front. I get what you mean with:
Even with regular maintenance, that funk just creeps in. Only thing I’d add is, if your kitchen’s far from the main line, underground traps can clog faster in winter—grease solidifies more. If you’re not careful, you end up outside with a shovel when it’s freezing. Still, less mess inside is a huge plus. Just gotta weigh which hassle you hate less.The in-kitchen ones always seem to stink up the place, even if you’re on top of cleaning.
I hear you on the winter clogs—had to dig out a frozen line last January, and it’s not something I’d wish on anyone. That being said, I’d still rather shovel outside once in a while than deal with that constant kitchen stink. Maybe that’s just me. The only thing I’m not sure about is long-term maintenance. Do underground traps end up costing more because of the extra digging and pumping, or does it even out compared to cleaning the in-kitchen ones all the time?
Also, has anyone tried those enzymes or bacteria additives in either setup? Do they actually help with the smell or grease buildup, or is that just marketing?
Underground traps definitely have their headaches, but in my experience, the long-term costs aren’t as bad as folks think—assuming you install them right the first time. The upfront digging and setup is a pain (and not cheap), but after that, you’re mostly just scheduling pump-outs every few months. Compare that to the constant hassle of cleaning those in-kitchen units, plus the risk of tenants not doing it right and causing backups... I’ll take the outdoor mess over a kitchen disaster any day.
As for those enzyme additives, I’ve tried a couple brands over the years. Honestly, they might help a bit with minor smells, but they’re not a magic fix for grease buildup. If you’re not keeping up with regular maintenance, no amount of “friendly bacteria” is gonna save you from a clog. Maybe they’re worth it as a supplement, but I wouldn’t rely on them.
Curious if anyone’s had luck with heated lines or insulation for outdoor traps? Winter’s always the wildcard for me.
Choosing between in-kitchen and underground grease traps—what would you do?
I’m with you on the underground traps being less of a headache in the long run. The upfront cost hurts, but I’d rather deal with that than constantly nagging people to clean the in-kitchen units. Seen too many backups from folks thinking a quick rinse is “good enough.” As for enzymes, I’ve watched people dump bottles down the drain hoping for miracles—never seen it actually fix a real clog.
About winter: insulated lines help a bit, but if you’re somewhere that really freezes, heated tape is the only thing that’s actually worked for us. Otherwise, you’re just rolling the dice every cold snap.
I totally get the appeal of underground traps—less daily hassle, and you don’t have to rely on everyone remembering to clean up. But I do wonder about the environmental impact of digging up the yard for installation. Did you notice any issues with runoff or soil disruption? I’ve always leaned toward in-kitchen units just because they seem less invasive, but yeah, maintenance is a pain. Heated tape for winter is genius though... never thought of that. Does it use a lot of energy, or is it pretty efficient?
