- Completely agree on the enzyme front—they’re great until someone gets careless with hot grease. Once that hits, you’re just asking for a clog.
- Underground traps are quieter and keep the kitchen cleaner, but yeah, installation’s a headache. Had to reroute lines once because the original trap was smack in the middle of a walkway—nightmare.
- In-kitchen is convenient for quick checks, but I’ve seen more than one chef lose their appetite after opening one up during service.
- Honestly, if you’re running a high-volume kitchen, outside’s less hassle long-term. For smaller operations, in-kitchen can work if everyone’s careful.
I’m leaning toward in-kitchen just because I like being able to see what’s going on, but honestly, the smell is no joke. My cousin has one and every time he opens it up, it’s like instant regret. But then again, tearing up the floor for an underground trap sounds like a huge hassle, especially if you’re not planning a big reno anyway. Is it really that much quieter though? I’d probably trade a little noise for not having to deal with surprise grease monsters under the sink...
Honestly, I get the appeal of seeing what’s happening with an in-kitchen trap, but the smell is a dealbreaker for most folks. And those things fill up fast—if you miss a cleaning, you’re in for a nasty surprise. Underground isn’t perfect either, but it’s not just about noise. You avoid a lot of the day-to-day mess and stink, and maintenance is less frequent. Sure, install’s a pain if you’re not already renovating, but long-term? Less hassle overall. If you’re running a busy kitchen, I’d lean underground every time.
you’re in for a nasty surprise
That’s no joke. I worked a shift where we forgot to clean the in-kitchen trap, and by the next day it smelled like something died under the sink. I get why people like seeing what’s going on, but honestly, the underground ones are way less drama once they’re in. The only thing is, if you ever get a clog down there, it’s a whole different headache—harder to reach, more tools needed. Still, for most kitchens, I'd take that trade-off.
Man, I know that smell way too well. It’s wild how fast things can turn nasty if you skip even one cleaning—one time I got called in to help a buddy, and when we opened up the in-kitchen trap, it was like a horror show. Still, I get the appeal of having it right there where you can check it easily. The underground ones are nice for keeping the kitchen cleaner, but I’ve seen people basically have to dig half their floor up to deal with a bad clog. Makes me wonder if there’s a sweet spot—like, do any of you use those semi-recessed traps that are kind of halfway between? Or is it really just a choice between easier cleaning vs. less day-to-day mess?
