Grease trap cleaning for Southern Maine kitchens

What grease trap service includes

• Full pump-out of the interceptor, not a skim of the top layer
• Scraping of walls, baffles and the outlet tee
• Inspection of baffles, lids and inlet and outlet condition
• Manifest or service record for your file and the town
• Proper disposal of the pumped material

Why full pump-outs matter

A skimmed trap looks clean and fails a month later. Grease that has settled and hardened below the water line reduces the trap's capacity, which pushes grease downstream into your sewer line or septic system. That is where the real cost is: a jetted or replaced sewer lateral, or a septic drain field killed by grease. Full service at the right interval is cheaper than any of those.

How often should a grease trap be cleaned?

The standard is the 25 percent rule: when grease and solids reach a quarter of the trap's liquid depth, it's due. For a busy restaurant with an under-sink trap that can be every two to four weeks. A large exterior interceptor on a moderate kitchen may go one to three months. Many York County towns set a maximum interval; we set your schedule to whichever comes first and we keep the records.

Signs the trap is overdue

• Slow floor drains and sink drains in the kitchen
• Grease odor near the trap or the dish pit
• Grease visible at the outlet side of the interceptor
• A backup in the dining room restroom (the line is shared)

Scheduled service, one less thing to track

Set the interval once. We show up on schedule, service the trap before or after your rush, and leave the record. If the interval turns out to be too long or too short, we adjust it based on what we measure, not on a guess.