The 25% rule
Most municipal codes require pumping when the grease trap reaches 25% capacity by volume of FOG (fats, oils, grease) and solids. Hit that line and you risk: code violations, fines, line backups during service, and an unhappy health inspector.
A realistic schedule
- High-volume kitchens (steakhouse, BBQ, diner): monthly
- Standard full-service restaurants: every 6 to 8 weeks
- Cafes, bars, sandwich shops: quarterly
- Ghost kitchens and food trucks: monthly to biweekly
We track your interval and call you before you forget. That's the whole pitch.
Documentation matters more than people think
Every pump-out should leave a signed manifest on-site. The inspector doesn't want your word, they want the paper. We leave one every visit. Keep them in a folder by the office desk.
Signs you're past due
- Slow drains in the floor sink near the dish pit
- Sewer odor near the kitchen
- Grease visible at the inspection port
- It's been more than your scheduled interval, just call
We'll quote on the phone before we schedule the visit.
Back to all posts