Grease trap cleaning keeps fats, oils, and grease from clogging drains, causing backups, and triggering costly fines. Whether you run a restaurant, cafeteria, food truck, or commissary, staying ahead of FOG buildup protects your kitchen and your bottom line. Use Restaurant Waste Disposal to find local grease trap cleaning companies, compare pricing, and book service that fits your schedule.

Bay State Sewage Disposal, Inc. Environmental Services Company

105 Kingman St, Lakeville, MA 02347

Bay State Sewage Disposal, Inc. Environmental Services Company is a family-owned business based near Plymouth, MA, specializing in residential and commercial septic system services. They serve southeastern Massachusetts, Rhode Island, Cape Cod, and surrounding areas, offering septic pumping, repairs, maintenance, grease trap cleaning, and sewer line services. Their capabilities include commercial vactor truck services and video drain and sewer line inspections. Established in 1984, the company provides 24/7 emergency services with fully licensed technicians.

4.9

1.5k Reviews

Wind River Environmental of Carver, MA

245 Plymouth St, Carver, MA 02330

Wind River Environmental of Carver, MA provides septic, plumbing, and grease trap cleaning services to residential, commercial, and municipal clients in Plymouth, MA. The company offers a wide range of wastewater management solutions including septic pumping, grease trap cleaning, drain cleaning, and lift station maintenance. With over 75 years of combined experience through its network, Wind River Environmental is familiar with local regulations and environmental considerations. They provide 24/7 emergency services to address urgent septic and grease issues.

4.9

493 Reviews

Roto-Rooter Plumbing & Water Cleanup of Plymouth

32 Court St Unit 204, Plymouth, MA 02360

Roto-Rooter Plumbing & Water Cleanup of Plymouth provides comprehensive plumbing services in Plymouth, MA, covering both residential and commercial needs. Their offerings include emergency flood services, sewer and drain cleaning, grease trap maintenance, water heater repairs, and mold remediation. The company uses advanced technologies such as HD inspection cameras and trenchless pipe replacement to address complex plumbing issues efficiently. Established in 1935, Roto-Rooter combines decades of experience with 24/7 emergency availability to support customers anytime.

4.9

452 Reviews

Roto-Rooter Plumbing & Water Cleanup

175 Maple St, Stoughton, MA 02072

Roto-Rooter Plumbing & Water Cleanup offers comprehensive residential and commercial plumbing services in Brockton, MA. The company specializes in sewer and drain cleaning, grease trap maintenance, water heater repair and installation, and emergency flood and water damage cleanup. They provide 24/7 availability, 365 days a year, to address urgent plumbing issues including sewer backups and burst pipes. Roto-Rooter uses advanced equipment such as high-pressure water jetting (hydro-jetting) and trenchless pipe replacement techniques for efficient sewer line repairs. Serving a broad area around Brockton, they bring extensive experience and local knowledge to their work.

4.8

2.4k Reviews

Roto-Rooter Plumbing & Water Cleanup

404 Nash Rd bldg f, New Bedford, MA 02746

Roto-Rooter Plumbing & Water Cleanup in New Bedford, MA, offers a wide range of plumbing services for both residential and commercial clients. Their expertise includes floodwater cleanup, sewer and drain cleaning, water heater repairs, grease trap maintenance, and mold remediation. The company uses advanced tools such as high-pressure water jetting and HD inspection cameras to address complex plumbing issues efficiently. Founded in 1935, Roto-Rooter continues to provide comprehensive plumbing solutions and offers 24/7 emergency services to handle urgent plumbing problems at any time.

4.8

1.4k Reviews

See more providers in Plymouth, MA

Grease trap cleaning (also called pumping or interceptor service) is the removal of fats, oils, grease, and food solids from the device that captures FOG before it enters your plumbing and the public sewer. Depending on your setup, that device might be:

• A small, under-sink hydromechanical grease trap
• A larger, in-ground gravity grease interceptor (typically 500-5,000+ gallons)
• An automatic grease removal unit (GRU) with skimming components

During a proper cleaning, a service crew vacuums out the entire contents, scrapes and rinses the walls and baffles, inspects the inlet and outlet tees, reseats gaskets and lids, and takes the waste for legal disposal-often to a wastewater treatment facility or an approved processor. The goal is simple: keep FOG out of your lines so your kitchen runs smoothly and stays compliant.

Why grease trap maintenance matters

Ignoring your trap can cause:

• Slow drains, backups, and foul odors that disrupt service
• Emergency after-hours calls and water damage
• Health department violations and fines for FOG discharges
• Higher long-term costs from blocked sewer lines and damaged equipment

Most municipalities require businesses that produce FOG to maintain traps, document pump-outs, and follow local rules (many use a "25% rule," meaning pump when the combined grease and solids reach one-quarter of the trap's liquid depth). Staying on schedule keeps you in good standing and helps prevent surprise inspections from turning into closures.

What happens during a service visit

While each company's checklist varies, a typical visit looks like this:

1. Arrival and safety setup
   • Confirm trap location and size; set cones or barriers if outdoors.
2. Pump-out and removal
   • Vacuum the entire contents, including settled solids (not just the floating grease layer).
3. Scrape, rinse, and jet as needed
   • Scrub walls, baffles, and tees; some visits include line jetting of the inlet for heavy buildup.
4. Component check
   • Inspect inlet/outlet tees, baffles, gaskets, and lids; note wear or missing parts.
5. Reassembly and cleanup
   • Reseat lids and risers; verify there are no leaks; clean the area.
6. Paperwork and records
   • Leave a service ticket and volume removed; many jurisdictions require a manifest or log.

Expect 30-60 minutes for a small under-sink trap and 1-2+ hours for large in-ground interceptors, depending on access, buildup, and whether jetting is needed.

Ready to compare local pros? It's quick and free.

Typical costs and what affects them

Pricing varies by region, trap size, accessibility, and what's included. As a general guide:

• Under-sink traps: Often $125-$300 per service visit
• In-ground interceptors (500-1,500 gallons): Often $250-$600+
• Large interceptors (2,000-5,000+ gallons): Commonly $400-$900+, sometimes priced per gallon
• Line jetting or camera inspection: Frequently $200-$600 extra, if needed
• Emergency or after-hours service: Premiums apply; ask for rates in advance
• Contract discounts: Many providers offer lower per-visit prices with scheduled maintenance

Factors that drive cost up or down:

• Trap size, actual waste volume, and how long since the last pump-out
• Access and location (tight kitchens, locked gates, roof vents, long hose runs)
• Need for jetting, heavy scraping, or component replacement
• Disposal fees and environmental compliance in your area
• Frequency commitments (monthly, quarterly) and multi-site contracts

Tip: Ask whether the quote includes scraping the walls, cleaning baffles and tees, and resealing lids-not just pumping the liquid.

How often should you clean? The 25% rule explained

A good default is the "25% rule": when the grease cap plus settled solids together equal about one-quarter of the trap's liquid depth, it's time to pump. For many kitchens, that translates to every 30-90 days. High-volume fryers, dishwashers connected upstream of the trap, and poor kitchen practices can shorten the interval.

Ways to stay on schedule:

• Keep a simple FOG log with service dates, volumes, and notes
• Ask your provider to measure and record grease/solids levels at each visit
• Reduce FOG at the source: dry-wipe pans, use sink strainers, and recycle yellow grease from fryers separately from trap waste

Avoid relying on drain additives that "dissolve" grease-emulsified FOG can pass through traps and cause problems downstream, and many jurisdictions restrict or discourage their use.

How to choose a grease trap cleaning company

You want a licensed, insured hauler with restaurant experience and clear pricing. To narrow your list:

• Look for businesses that focus on commercial kitchens, not just general plumbing
• Confirm they handle manifests and disposal in accordance with local requirements
• Ask about fleet size and response times for both scheduled and urgent calls
• Make sure they'll clean baffles and tees, not only pump the liquid
• Check proof of insurance and any required permits for hauling liquid waste
• Read recent customer reviews, especially from restaurants similar to yours

Remember, Restaurant Waste Disposal is a directory to help you find options. Always verify credentials, references, and compliance policies directly with any company you consider.

Smart ways to compare quotes

When proposals look similar, details decide:

• Pricing model
  • Flat fee per visit vs. per-gallon rates; minimum charges; after-hours premiums
• Scope of work
  • Includes scraping, baffle/tee cleaning, inlet jetting, gasket replacement, and site cleanup?
• Compliance handling
  • Manifests, FOG logs, and electronic reporting to your municipality if required
• Scheduling
  • Off-hours availability, routine reminders, and preferred days/times
• Service guarantees
  • Return visit if backup occurs within a set period? What's excluded?
• Add-ons
  • Camera inspection, line jetting, lid/riser upgrades, odor control

Put each quote into a simple table so you're comparing apples to apples.

Know your system: key components

Understanding what you have helps you ask better questions and catch issues early:

• Inlet and outlet tees: Direct flow and keep the grease cap from escaping
• Baffles or partitions: Slow water for separation and trap efficiency
• Primary and secondary chambers: First chamber captures most FOG/solids; second polishes the effluent
• Lids, risers, and gaskets: Provide access; damaged seals cause odors and infiltration
• Flow control device and vent (for hydromechanical traps): Regulate incoming flow
• Sample box or downstream cleanout: Some inspectors sample here to verify compliance

If your team can't locate the trap or sample box, ask a provider for a site walk-through before your first service.

Preparation tips before the truck arrives

Make service faster, cleaner, and less disruptive:

• Share the trap location, size (gallons), and any access codes or gate info
• Clear nearby areas; move vehicles parked over in-ground lids
• Avoid heavy dishwashing during service if the trap is under-sink
• Keep a copy of your FOG log and past manifests handy
• Note any recent slow drains, odors, or backups to discuss with the tech

After service, check that lids are seated flush, gaskets are intact, and the area is tidy.

Questions to ask before you hire

• How do you price: flat per visit, per gallon, or by size tier?
• What exactly is included besides pumping-do you scrape walls and clean baffles/tees?
• Do you provide manifests and help maintain a FOG log?
• Can you service after hours or on specific days?
• What is your typical emergency response time?
• Do you offer line jetting and camera inspection if needed?
• Are you licensed and insured for liquid waste hauling in this jurisdiction?
• Where do you dispose of trap waste, and can you document it?
• Do you offer reminders and a recommended frequency based on my usage?

Signs you need grease trap service now

Don't wait if you notice:

• Slow drains, gurgling, or backups at sinks and floor drains
• Strong rancid or sewage-like odors near the trap or drains
• Visible grease sheen or heavy solids during a quick visual check
• Grease and solids depth approaching the 25% threshold
• Recent inspection notes citing FOG violations or missing records
• Water surfacing outdoors near an in-ground interceptor lid

Acting early often keeps the fix simple and inexpensive.

Service timeline and scheduling logistics

• First-time service or unknown history
  • Allow extra time to locate lids, assess condition, and potentially jet the inlet line.
• Routine maintenance
  • Under-sink trap: 30-60 minutes; typically done during off-peak hours.
  • In-ground interceptor: 1-2+ hours, depending on size and access.
• Frequency planning
  • Many kitchens land on 30-, 60-, or 90-day cycles; adjust based on logs and inspections.
• After-hours or overnight
  • Minimizes disruption; expect a modest premium but smoother kitchen operations.
• Multi-site operations
  • Ask for coordinated scheduling and consolidated reporting across locations.

Compliance, manifests, and disposal: what to expect

Your hauler should leave a service ticket with:

• Date, time, and location
• Trap size (if known), estimated volumes, and condition notes
• Waste destination and hauling permit number, if applicable

Keep these documents in a binder or digital folder; inspectors often ask for the past 12-24 months. If your city requires electronic reporting, confirm that your provider can submit on your behalf or supply files you can upload.

Trap waste (often called "brown grease") typically goes to approved facilities for treatment or processing. Yellow grease from fryers is different-collect and recycle it separately with a used cooking oil provider to reduce trap load and lower service frequency.

Reduce FOG at the source to save money

Small changes in the kitchen can stretch your maintenance interval:

• Dry-wipe cookware and plates before rinsing
• Use sink strainers and empty them into solid waste
• Train staff on what can and cannot go down drains
• Keep fryer oil recycling bins labeled and secured
• Schedule a quick monthly visual check of grease and solids depth

These best practices protect your plumbing and help keep your service intervals predictable.

Restaurant Waste Disposal makes it easy to discover grease trap cleaning companies near you, compare options, and reach out with confidence. Browse local providers, ask smart questions, and choose the right schedule for your kitchen.

Frequently asked questions