Scheduled service, done outside your hours, with the documentation your health inspector asks for.
A grease trap intercepts fats, oils and grease before they reach the sewer or septic system. In South Carolina grease traps must be cleaned by a licensed septage pumper at intervals frequent enough to prevent carryover. We service restaurants and commercial kitchens across the CSRA on scheduled contracts, and we leave the manifest and service records inspectors ask to see.
Grease trap problems are predictable, which is exactly why they should be on a schedule rather than a crisis.
Health inspectors ask for service records. Having them is easier than explaining why you do not.
Usually the first sign the trap is at capacity and grease is carrying over into the line.
A trap that smells is a trap that is overdue, and your customers can smell it too.
If you took over the space and nobody mentioned the trap, it needs looking at now.
Trap sizing depends on fixture load and flow. Getting it wrong at build means servicing it constantly.
Missed services and no paperwork is the most common reason restaurants switch.
The service itself is routine. The scheduling and the paperwork are where most providers fall down.
Size, location, access and current condition. That determines how often it genuinely needs servicing rather than a generic interval.
Early morning, late evening or closed days. A grease trap being pumped during lunch service is not acceptable and we do not do it.
The full contents, plus scraping the walls and baffles. A trap that is only skimmed refills almost immediately.
Baffle condition, inlet and outlet, and whether the line beyond the trap is showing carryover. Carryover is what causes the expensive failures.
Date, volume and disposal record, in writing, every time. That is the document your inspector wants.
Driven by trap size, access, how frequently it is serviced and whether you are on a contract or calling ad hoc. Contract customers pay less per visit and get priority scheduling, which matters when something goes wrong on a Friday night.
See the full cost breakdown →Scheduled customers get a locked rate and get called back first.
Manifests and service records, kept and provided. Not something we have to go looking for.
Outside hours as standard, not as a favour.
South Carolina regulation requires it. We are.
If grease has carried over into the line, we jet it. Same contractor, same visit.
Restaurants in Augusta and Aiken get the same service.
Two job photos captioned with the town and system type, plus two reviews specific to this service. Waiting on the 62-image library and the review backfill.
We work both sides of the Savannah. Licensed in South Carolina and certified in Georgia, which is rarer in this market than it sounds.