Managing Restaurant and Kitchen Grease
All restaurant, industrial or commercial kitchen should have a grease interceptor. Grease interceptors should be pumped on a regular basis depending on the size and use of the facility. On average, grease interceptors are pumped every 3 months. Price to pump grease will vary by city and the size of the grease trap. Set up maintenance schedules and ensure that your system is up to date with city regulations and prevent downtime from lack of maintenance.
How pumping works:
1. Contact our customer service by phone, chat, or online contact form.
2. We provide you with a free estimate based on the size, city, and frequency.
3. Once you are ready for the service, our knowledgeable technicians will service your facility at the time which is most convenient for you.
4. Payment options and terms are determined at the time the service agreement has been formed.