Scheduled grease trap pumping for restaurants, cafeterias, and commercial kitchens across Lubbock — keep the health inspector happy and the drains flowing.
Call (806) 000-0000Every commercial kitchen in Lubbock that serves food — from Texas Tech-area burger joints to catering operations off 34th Street — depends on a grease trap or grease interceptor to keep fats, oils, and grease (FOG) out of the city sewer system. When that trap fills past capacity, three things happen fast: kitchen drains slow to a crawl, odors creep into the dining room, and you're suddenly at risk of a sewer backup during a Friday dinner rush.
Regular, documented grease trap cleaning is the fix. We provide complete pump-outs of indoor traps and outdoor in-ground interceptors, on a schedule that matches your kitchen's volume — monthly, quarterly, or anywhere in between.
The food-service industry standard is the 25% rule: once fats, oils, and grease plus solids occupy a quarter of the trap's liquid depth, the trap has effectively stopped working and needs to be pumped. For most full-service restaurants that translates to:
| Kitchen Type | Typical Cleaning Frequency |
|---|---|
| Full-service restaurant, fryer-heavy menu | Every 4–6 weeks |
| Fast casual / limited fry | Every 60–90 days |
| Coffee shop, bakery, small café | Quarterly |
| School / church / event kitchens | Quarterly or seasonal |
Skipping service to save money is a false economy. A neglected interceptor lets grease into the sewer lateral, and a FOG-related blockage or overflow can mean an emergency plumber, a shutdown during peak hours, and city enforcement attention — any one of which costs more than a year of scheduled cleanings.
Most of our commercial clients put service on a fixed schedule: we track the interval, show up on the agreed date (before opening or after close, so we're never in your kitchen during service), and leave the manifest with your manager. No one on your staff has to remember a thing.
If any of those sound familiar, call today — same-week commercial service is usually available, and emergency pump-outs can be arranged when a backup is threatening your ability to stay open.
Car washes and shops with sand/oil interceptors, commissary kitchens, food trucks with holding tanks, and rural businesses on septic that also run commercial kitchens (a combination that needs careful pumping coordination — we handle both sides).
Size and location. A grease trap is the small under-sink or floor unit (usually 20–50 gallons) inside the kitchen; an interceptor is the large in-ground concrete vault outside (500–2,000+ gallons). Small traps need cleaning far more often — some fryer-heavy kitchens do them weekly.
Yes — every service comes with a manifest documenting the date, volume removed, and disposal destination. Keep them in a binder or folder by the office; being able to produce 12 months of manifests on request is the easiest inspection win there is.
No — and many municipalities prohibit relying on them, because emulsified grease just re-solidifies further down the sewer line where it's the city's problem (and then your citation). Additives can help between services; they don't replace physical removal.
Yes — holding tank pump-outs for trucks and trailers, plus the commissary kitchens they work from.
Volume pricing for multi-location operators and property managers