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

Grease Trap Pumping & Service in the CSRA

Scheduled service, done outside your hours, with the documentation your health inspector asks for.

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✓ Tier 3 certified in SC, certified in GA✓ Licensed, bonded & insured✓ We handle the permit✓ Family run since 2009
The short answer

A grease trap intercepts fats, oils and grease before they reach the sewer or septic system. In South Carolina grease traps must be cleaned by a licensed septage pumper at intervals frequent enough to prevent carryover. We service restaurants and commercial kitchens across the CSRA on scheduled contracts, and we leave the manifest and service records inspectors ask to see.

When to call us

Grease trap problems are predictable, which is exactly why they should be on a schedule rather than a crisis.

You are on an inspection cycle

Health inspectors ask for service records. Having them is easier than explaining why you do not.

Slow drains in the kitchen

Usually the first sign the trap is at capacity and grease is carrying over into the line.

Odor in the kitchen or dish area

A trap that smells is a trap that is overdue, and your customers can smell it too.

You have never had it serviced

If you took over the space and nobody mentioned the trap, it needs looking at now.

New kitchen or new build

Trap sizing depends on fixture load and flow. Getting it wrong at build means servicing it constantly.

Your current provider is unreliable

Missed services and no paperwork is the most common reason restaurants switch.

How we do it

The service itself is routine. The scheduling and the paperwork are where most providers fall down.

  1. 1
    Assess the trap

    Size, location, access and current condition. That determines how often it genuinely needs servicing rather than a generic interval.

  2. 2
    Schedule around service hours

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

  3. 3
    Full pump and clean

    The full contents, plus scraping the walls and baffles. A trap that is only skimmed refills almost immediately.

  4. 4
    Inspect the trap and line

    Baffle condition, inlet and outlet, and whether the line beyond the trap is showing carryover. Carryover is what causes the expensive failures.

  5. 5
    Manifest and records

    Date, volume and disposal record, in writing, every time. That is the document your inspector wants.

Why Carolina Septic

Contract pricing and priority

Scheduled customers get a locked rate and get called back first.

Documentation every time

Manifests and service records, kept and provided. Not something we have to go looking for.

We work around service

Outside hours as standard, not as a favour.

Licensed septage pumper

South Carolina regulation requires it. We are.

We fix the line too

If grease has carried over into the line, we jet it. Same contractor, same visit.

Both states

Restaurants in Augusta and Aiken get the same service.

Where we do it

We work both sides of the Savannah. Licensed in South Carolina and certified in Georgia, which is rarer in this market than it sounds.

Questions people actually ask

How often does a restaurant grease trap need to be cleaned?
It depends on trap size and the volume and type of food produced, but South Carolina requires cleaning at intervals frequent enough to prevent carryover into the sewer or septic system. In practice many kitchens need monthly or quarterly service, and we set the interval after seeing the trap once.
Who can legally pump a grease trap in South Carolina?
A licensed septage pumper. Grease trap waste is regulated and disposal is documented, which is why the manifest matters and why a general handyman cannot do this work.
What documentation do I get for the health inspector?
A written service record and disposal manifest with the date and volume, every visit. Kept on file our end too, so if you lose yours we can reproduce it.
Do you offer scheduled service contracts?
Yes, and they are cheaper per visit than calling ad hoc, plus you get priority scheduling. For most kitchens a contract is the right answer because the service is genuinely predictable.
What size grease trap does my kitchen need?
It follows fixture load and flow rate rather than seat count. If you are building or remodeling, get it sized properly at design stage. An undersized trap means constant servicing forever.
Can you service us outside business hours?
Yes, and that is our default for food service. Early morning, late evening or a closed day.

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