Grease Trap & Interceptor Services

This section covers the full interceptor lifecycle for food-service and commercial facilities: scheduled cleaning, repair, and the sizing and installation work when a kitchen is built, expanded or repeatedly outgrowing its trap.

• Grease Trap Cleaning
• Grease Trap Repair

Signs the trap needs attention:

• Odor near drains or the trap. Accumulated grease announcing that the interval is overdue. Customers usually notice before staff do.
• Kitchen drains slowing. A full trap restricts flow; the kitchen's lines feel it first.
• Backups at floor drains or sinks. The full-trap end state, and in food service, an operational stop.
• Grease past the trap. Grease showing downstream means the trap is full, baffles have failed, or the unit is undersized, each with a different fix.
• Inspection findings. Missing records, over-threshold grease depth, damaged components: the compliance side speaking.

The work this section covers:

• Cleaning and pumping. Scheduled full pump-outs (liquids and solids, not skimming) with measurement and condition notes each visit.
• Repair. Baffles, lids, gaskets, inlet and outlet fittings and flow-control devices; damaged baffles are the classic silent failure that lets grease pass.
• Installation and replacement. Under-sink units and in-ground interceptors: sizing to fixture load and local formulas, placement with service access, permits and inspection.
• Line cleaning coordination. The trap and its kitchen lines age together, so trap service pairs naturally with the jetting programs under Commercial Drain Cleaning.