1. Grease Trap Cleaning Services
Grease trap cleaning is important to effectively maintain grease traps in foodservice establishments. In most cases, local state regulation requires a routine grease trap cleaning frequency depending on factors such as:
- Size of the grease trap
- Measured thickness of the grease and sludge
- Type of foodservice establishment
- Volume of food produced
- Seating capacity
- Quantity of wastewater producing fixtures
We offer affordable, reliable and flexible scheduling options to meet the demands of the foodservice industry. We specialize in routine grease trap cleaning and 24/7 emergency services.
2. Grease Trap Pumping
Grease trap pumping is the process of removal of foodservice industry wastes such as fatty oils, greases, and sludge. This is done by using powerful vacuum equipment which is usually attached to a truck. The wastes are then pumped out and safely removed, and these are either environmentally disposed or in some cases recycled.
Grease trap pumping cost depends on a certain number of factors like grease trap size, location, and access. Small grease trap interceptors’ estimates are quoted at a flat rate price while pricing for pumping larger grease traps are determined on a per-gallon rate due to the nature of their size.
While some restaurant owners forget to have their regular grease trap pumping schedule, it is important to strictly follow your own. Having your grease trap pumping completed on a scheduled basis can help reduce grease trap cost. At Grease Trap Cleaning NYC, we do our best to give all our clients a regular cleaning schedule to allow us to provide the best pumping rates available. Another wonderful benefit of scheduled grease trap pumping is heading off costly emergencies like clogged sewer lines before they happen.
3. Grease Trap Interceptor Cleaning
A grease interceptor is a containment device which is designed to collect and reduce the number of fats, oil, and grease in wastewater. Frequently used in foodservice establishments, interceptors remove excessive amounts of waste that may interfere with proper drainage and treatment of wastewater.
The wastewater from plate rinsing sinks, dishwashers, and food disposal systems flow into an interceptor and is retained in the trap. Over a period of time, grease and other particles separate from the water. The grease due to its lighter and less dense nature floats to the top while the water and food particles sink to the bottom. After an hour, wastewater is then discharged into the sewer system. The remaining food waste and grease should then be periodically pumped out and removed from the kitchen system.
Grease interceptor cleaning should be done at least annually to ensure proper working order. The length of time between each interceptor cleaning varies. Typical cleaning time is usually every three months. However, facilities with smaller systems or where required by local state laws and regulations may need monthly cleaning.