Scheduled service, proper disposal, and the paperwork you need when the health inspector asks. We work around your service hours, not ours.
Unlike residential septic tanks, grease traps carry an explicit cleaning 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 single mandated frequency, so the practical standard is whatever keeps grease out of the downstream system. In practice most kitchens are on a monthly to quarterly schedule.
A grease trap that isn't cleaned on schedule doesn't just smell. Grease carries over into the downstream lines and, if you're on septic, into the system itself. What starts as a $200 service call becomes a jetting job, then a line replacement, then a drainfield problem. Meanwhile the health inspector wants to know when it was last serviced and by whom.
South Carolina's regulation puts the obligation on the owner or manager to make sure it's cleaned by a licensed septage pumper frequently enough to prevent carryover. That's a performance standard rather than a fixed calendar, which means the burden of judgement sits with you unless you're on a schedule with someone who knows what they're doing.
Not a skim. Grease, solids and liquid removed completely so the trap actually has capacity again.
Walls, baffles and inlet and outlet tees scraped down. A trap that's been skimmed for a year has hardened buildup that has to be physically removed.
Baffle condition, lid and gasket, structural condition, and any sign the trap is undersized for the volume the kitchen is putting through it.
Dated service record showing what was removed and where it went. This is the document your health inspector wants, and it's the reason to use a properly licensed pumper rather than whoever's cheapest.
Grease and septage go to approved disposal facilities. Both states regulate this and the manifest trail matters.
Nobody wants a vacuum truck outside the door at seven on a Friday evening. Tell us your service windows and we'll build the schedule around them, including early mornings, closed days and after hours. This is the single most common complaint restaurants have about their previous pumper, and it's easy to solve if someone bothers to ask.
Too infrequent and you're risking carryover, odors and a failed inspection. Too frequent and you're paying for capacity you didn't use. The right interval depends on:
We'll start you on a sensible interval, then adjust after the first couple of services based on what we actually pull out. That's a better method than guessing from a table.
Scheduled service on a fixed interval at an agreed rate, with documentation filed every visit and priority response if something goes wrong between visits. You stop thinking about it, and you always have the paperwork when someone asks for it. Multi-location operators, talk to us about covering all your sites on one schedule.
| Service | Typical range |
|---|---|
| Grease trap pump and clean | Quoted by trap size |
| Scheduled contract rate | Lower than one-off |
| Emergency or after-hours | Premium applies |
| Line jetting after carryover | See jetting |
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