Preparing Your Restaurant for a Grease Trap Service Visit

Information That Helps Us Schedule the Right Service

A grease trap service visit starts with the information you provide when you schedule it. The more our dispatch team understands about the facility, the more accurately we can prepare the right equipment and the right crew.

Useful details include the type of trap, the kitchen volume, the last service date if known, and any signs the trap is showing. If the signs include a backup into a floor drain, tell us, since it may require a more urgent response. If the facility has access constraints, such as a narrow alley or a locked gate to the exterior interceptor, mention them so we can plan the right equipment.

Preparing the Kitchen

A grease trap service may require a brief interruption to the kitchen operations, and a few preparations help the visit go smoothly.

• Coordinate with the culinary staff to schedule the service before opening or after closing, so the kitchen is not disrupted during peak hours
• Clear the area around the trap, including the path our technicians will take to reach it
• For an indoor trap, clear the under-sink cabinet and the surrounding area
• For an exterior interceptor, ensure the lid is accessible and the area around it is clear
• Inform the staff on duty about the visit so they can avoid running the sinks during the service
• Plan for a brief interruption to the kitchen water use during the pumping, since the trap will be briefly out of service

What Happens During the Service

A grease trap service follows a general sequence, though the details depend on the trap. Understanding the stages helps you know what to expect and what to ask.

We begin by locating and accessing the trap, then pumping the accumulated FOG and liquid waste with our vacuum truck. For an in-ground interceptor, that includes opening the heavy lid and extracting the contents. Once the trap is pumped, we scrape the interior baffle walls, inspect the condition of the trap, and check the inlet and outlet connections.

We then provide the service manifest, which details the gallons pumped, the date, the time, and the certified disposal facility records. The manifest is the documentation the health inspector and the environmental regulators require, and we provide it at the end of the service. We answer any questions about the trap and the maintenance it needs.

Questions Worth Asking During the Visit

A few questions help the kitchen manager understand the trap and the maintenance it needs.

• How full was the trap, and when should the next service be scheduled?
• Are the baffles and the connections in good condition?
• Is the trap keeping up with the kitchen volume, or does the schedule need to change?
• What should the kitchen staff avoid putting down the drains to protect the trap?
• Is there anything about the trap that needs attention before the next service?

Keeping the Trap Functioning Between Services

Between services, a few habits keep the grease trap functioning and extend the time between pumpings. Train the kitchen staff to scrape plates into the trash before washing, which reduces the FOG that enters the trap. Avoid pouring cooking oil down the drain, which is the most common cause of a fast-filling trap. Use the sink strainers to catch food waste before it enters the drain.

Follow the service schedule we recommend, based on the kitchen volume and the municipal regulations. A trap that is pumped on schedule avoids the backup that follows neglect, which is the more costly and more disruptive service. We help you set up a schedule that keeps the trap functioning and the facility in compliance.

Maintenance Agreements for Ongoing Care

For restaurants and food service facilities that benefit from routine maintenance, a maintenance agreement is often the most efficient way to keep the grease trap functioning. The agreement covers the regular pumping the facility needs at a predictable interval, and it gives the kitchen manager a single point of contact for the plumbing maintenance the facility needs. It prevents the backups that disrupt service and the code violations that follow neglect.

We offer maintenance agreements tailored to the facility and the kitchen volume. The agreement covers the right service at the right interval, and it keeps the facility in compliance with the municipal FOG regulations. For a restaurant that cannot afford a disruption during peak hours, the agreement is often the best value.

When to Call Us Again

After a service, contact us if the signs return, if new signs appear, or if the trap is not keeping up with the kitchen volume. A pumped trap should restore the function of the system, and an early call is easier to resolve than a delayed one. For any sign of a backup, odors, or slow drainage, call right away.

All Counties Plumbing serves restaurants and food service facilities across our confirmed Miami-Dade and Broward territory. Call (305) 303-0920 or submit a service request through our contact page to schedule a grease trap service or to report an active issue.