Nobody wants a vacuum truck outside the door at seven on a Friday. Tell us your service windows and we'll build the schedule around them.
Unlike residential septic tanks, grease traps carry an explicit obligation. South Carolina's regulation requires the owner or manager to ensure the trap is cleaned by a licensed septage pumper at frequent intervals to prevent carryover. There's no fixed calendar in the rule, which means the judgement sits with you unless you're on a schedule with someone who knows what they're doing.
Too infrequent risks carryover, odors and a failed inspection. Too frequent means paying for capacity you didn't use. The right interval depends on trap size against your volume, your menu (a fryer-heavy kitchen loads a trap far faster than a salad-forward one), covers per day and how they swing seasonally, and whether you're on sewer or septic.
We start you on a sensible interval and adjust after the first couple of services based on what we actually pull out. That beats guessing from a table.
That's a signal, not just an inconvenience. It usually means the interval is too long or the trap is undersized for the volume going through it. We'll tell you which rather than selling you jetting every quarter forever. Where jetting is genuinely the right answer, we do that too.
Trap sizing is part of the plumbing design and it's much cheaper to get right on paper than to discover afterwards. If you're building out or expanding, bring us in during design.
If your restaurant is on a septic system, the trap and the system need to be managed together, because what happens in one shows up in the other. We handle both, which means one schedule, one contractor and one person to call. Commercial septic services →
Tell us about the property and what it's doing. We'll come look, tell you straight what it needs, and give you a number you can plan around.