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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.

GREASE INTERCEPTOR & TRAP CLEANING

HYDROJETTING DRAIN CLEANING

REPAIR, REPLACE, INSTALLGREASE INTERCEPTOR OR TRAP

How Grease Traps Work

SERVICE OVERVIEW

Grease Interceptors

The grease interceptor serves the function of a filter separating fats, oils and grease from liquids. This prevents grease from entering the public sewer line. Waste flows from the restaurant into the first chamber where most solids get trapped before the baffle wall. At the end of the tank, there is another small tank attached, called a Sample box. The sample box is where city inspectors will test to check for proper and adequate maintenance.

The grease interceptor serves the function of a filter separating fats, oils and grease from liquids. This process prevents grease from entering the public sewer line. Waste flows from the restaurant or kitchen into the first chamber where most solids are trapped in this chamber by the baffle wall. There is a crossover tee strategically placed in the center of the baffle wall enabling water to enter the secondary side of the tank. At the end of the tank there is a small compartment attached called the Sample box. The sample box is where city inspectors will test to check for proper and adequate maintenance. In theory by the time waste water reaches the sample box it should be the most free of grease.

Once the waste has traveled through all chambers of the grease interceptor (tank), then the waste water is relatively free of grease and ready to enter the public sewer line.

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