A grease trap cleanout is not a simple pump-and-go operation. Effective service requires complete extraction of all three waste layers: floating grease cap, wastewater midline, and settled solids at the bottom. Partial pumping leaves residue that accelerates the next buildup cycle and shortens the interval between service calls.
We use truck-mounted vacuum systems with sufficient capacity to handle interceptors ranging from 500 to 2,000 gallons in a single visit. The process begins by breaking the surface grease layer to prevent clogs in the vacuum hose. Once the float is disrupted, we extract liquid and solids simultaneously, ensuring the trap basin is scraped clean down to the concrete.
After waste removal, we pressure-wash interior walls to eliminate biofilm and residual fats clinging to baffles and inlet pipes. This step prevents the formation of hardened grease dams that reduce hydraulic capacity. We also inspect the condition of gaskets, access lids, and baffle walls for cracks or corrosion that could allow untreated wastewater to bypass the trap entirely.
Grease interceptor cleaning includes documentation. You receive a detailed service ticket showing gallons removed, trap condition, and the next recommended service date. This paperwork satisfies health department record-keeping requirements and provides a defensible audit trail if you ever face a compliance inquiry.
We coordinate service windows around your kitchen schedule. Most commercial grease trap pumping happens during off-peak hours to avoid disrupting prep or service. Our dispatch team schedules recurring visits based on your actual grease load, not arbitrary monthly intervals that may leave you under-serviced or paying for unnecessary trips.
