Grease Trap Pumping

IMPORTANCE OF

PROPER GREASE TRAP PUMPING

Every grease trap will require pumping and cleaning. The important issue is making sure you get ahead of its maintenance schedule. Instead of waiting till it’s too late and you’re staring at an emergency, conduct routine service. California health and safety regulations have strict rules about commercial kitchens, along with Food & Beverage establishments that need to maintain a strict cleaning schedule for their grease traps. There are many different variables that can impact the type of maintenance plan you will need, such as:

  • Density of the waste oil
  • Thickness of the grease
  • Volume of your grease trap tank
  • Capacity of your building’s plumbing
  • Quantity and type of food your produce
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Let us begin with an inspection, we bring over 30 years of experience as a local grease trap company, call us today to schedule an appointment.

DO YOU STILL HAVE A QUESTION REGARDING GREASE TRAP CLEANING & PUMPING?

F.O.G.

Best Management Practice

Management of fats, oils, and grease (FOG) is crucial to keeping your kitchen fully functional. When FOG goes down a drain, it begins to cool, allowing it to stick to the inside of pipes and gradually solidify. As it continues to build up, the congealed FOG can cause clogs, resulting in waste backups, horrible smells, and various other costly issues including fines for your kitchen and business.
To help keep it under control, here are some FOG management best practices you can use to train your employees to incorporate into your business practice.

  1. Pour large amounts of oil and grease into containers for disposal, When disposing of excess cooking oil or grease, the best thing to do is let it cool in the pot or pan and then pour it into a separate container with a lid. Cooking oil can be collected and recycled at appropriate facilities. Mixtures of oil, grease, and food waste, however, need to be collected and disposed of in the garbage.
  2. Install Strainers/Screens on Floor & Sink Drains
    Though they require regular emptying, strainers, and drain screens are an effective and simple means of preventing solid food waste from making it down the drain. We highly recommend that they be installed in all your sinks or floor drains in your commercial kitchen.
  3. Wipe Dishes & Cookware
    The #1 reason FOG makes it into a drain is due to pre-rinsing and washing dishes and cookware. While a drain stop or strainer might catch the larger solid chunks of food waste, it won’t prevent residual oil, butter, gravy, creams, or food drippings from making it into the drain.
    Before pre-rinsing or washing your dishes, pots, and pans, use a paper towel to wipe off any remaining FOG and dispose of it in the proper waste receptacle.

WHY CHOOSE A1 GREASE TRAP PUMPING

AVOID FINES

A dirty grease trap is very hazardous to the environment and to the health of people in its vicinity. We meet your local municipalities' regulations.

PREVENT ODORS

Besides being a health hazard, rotten materials in the trap will cause horrendous odors that will surround your establishment.

IMPROVE SAFETY

A poorly maintained grease trap can seriously compromise a kitchen's indoor air quality and could also catch fire if it gets too full.

REDUCE LIABILITY

If regulatory authorities identify a restaurant as the source of grease spills, it may lead to a significant fine.

PREVENT SYSTEMS MALFUNCTIONS

Your whole plumbing system can be affected by a dirty grease trap, causing clogs and allowing waste materials to flow back through the drains.

REQUEST CLEANING OR PUMPING

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