Septic backing up? Call (803) 2-PUMP-IT  ·  Tier 3 certified in SC, certified in GA  ·  Serving the CSRA since 2009
Food service · commercial kitchens

Grease Trap Service for Restaurants

Scheduled, outside your service hours, with the manifests your health inspector asks for. Every time, on file, reproducible.

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Out of hours
Standard, not a favour
Manifests
Every service, on file
Licensed
SC septage pumper
Contracts
Locked rates, priority
The short answer

South Carolina requires grease traps to be cleaned by a licensed septage pumper at intervals frequent enough to prevent carryover into the sewer or septic system. We service restaurants and commercial kitchens across the CSRA on scheduled contracts, work outside service hours as standard, and provide a written service record and disposal manifest every visit. If grease has already carried into the line, we jet it on the same trip.

What kitchens actually need from a grease provider

Turning up when they said

The most common reason restaurants switch providers is missed services, not price. A contract with a fixed interval and priority scheduling fixes that.

Not during service

Early morning, late evening or a closed day. A trap being pumped during lunch is not acceptable and we do not do it.

The paperwork

Health inspectors ask for service records. We provide a manifest every visit and keep a copy, so if you lose yours we can reproduce it.

A full clean, not a skim

Full contents plus scraping the walls and baffles. A skimmed trap refills almost immediately, which is how a quarterly interval quietly becomes monthly.

Catching carryover early

If grease is reaching the line beyond the trap, that is the expensive failure coming. We check for it and we can jet it before it shuts you down.

One number for everything

Trap, line, and the septic system if you are not on sewer. Same contractor.

How a contract works

  1. 1
    We look at the trap once

    Size, location, access, condition, and how fast it is actually filling. That sets a real interval rather than a generic one.

  2. 2
    We agree a schedule and a rate

    Fixed interval, locked rate, outside your service hours. Contract customers also get priority when something goes wrong on a Friday night.

  3. 3
    We service and document

    Full pump and clean, baffle and inlet check, then a manifest with date, volume and disposal record.

  4. 4
    We flag problems before they close you

    Carryover into the line, a failing baffle, an undersized trap. You hear about it while it is still a maintenance item.

Restaurant questions

How often does a restaurant grease trap need to be cleaned?
It depends on trap size and what the kitchen produces, but South Carolina requires cleaning frequently enough to prevent carryover into the sewer or septic system. Many kitchens land on monthly or quarterly. We set the interval after seeing the trap once rather than guessing.
Who can legally pump a grease trap in South Carolina?
A licensed septage pumper. Grease trap waste is regulated and its disposal is documented, which is exactly why the manifest matters.
What documentation do I get for the health inspector?
A written service record and a disposal manifest with the date and volume, every visit. We keep copies too.
Can you service us outside business hours?
Yes, and that is our default for food service. Early morning, late evening, or a closed day.
What size grease trap does my kitchen need?
It follows fixture load and flow rate, not seat count. If you are building or remodeling, size it properly at design stage. An undersized trap means servicing it forever.
Our line keeps blocking even after the trap is pumped. Why?
Almost always grease that has already carried past the trap and coated the line. Pumping the trap does not clear that. Jetting does, and we can do both on one visit.
Do you work in Augusta as well as Aiken?
Yes, both sides of the river.