Industry
Grease Interceptor Service for Food Production Facilities
High, continuous loading from production and wash-down, where a blocked outlet stops a whole line.
Production kitchens and processing facilities generate fats, oils and grease at a scale restaurants do not. Batch cooking, cooling, transfer and daily wash-down all push material into the pre-treatment system on a predictable industrial rhythm.
The consequence of neglect is also different. A restaurant loses a service period; a production facility can lose a shift, a batch, or the ability to sanitise equipment on schedule.
What matters most in your operation
- 01
Volume that outpaces standard intervals
Interceptors on production sites often need far shorter intervals than a comparable restaurant unit of the same capacity.
- 02
Wash-down chemistry
Heavy detergent and hot-water wash-down can emulsify grease so it passes further into the system, which changes what we find inside the unit.
- 03
Production windows and sanitation schedules
Work has to fit between shifts or into planned sanitation downtime rather than interrupting a run.
- 04
Larger and multiple units
Bigger tanks, several interceptors and longer hose runs make access planning a real part of the job.
- 05
Maintenance files that get audited
Production sites are used to documenting everything, and their pre-treatment records should hold up to the same scrutiny.
Put your service on a schedule that fits your hours
Tell us your operating hours and we will build the cleaning schedule around them.
The systems we service
Large-capacity in-ground interceptors, multiple units on one site and process-area traps, with measurements recorded each visit so loading trends are visible over time.
Scheduling and access
Servicing is scheduled between shifts or during planned sanitation downtime, with access and hose routing agreed in advance.
Questions from operators like you
How often do production interceptors need cleaning?
Usually more often than restaurant units of similar size, because loading is continuous rather than driven by meal periods. We set the interval from measured fill rates at your site.
Can you work between production shifts?
Yes. Fitting into shift changeovers or scheduled sanitation windows is the normal approach on production sites.
Does wash-down affect how the unit performs?
It can. Hot water and detergents can carry emulsified grease further into the system, which is one reason measurements at each visit are more useful than a fixed assumption.
Request service
Request a quote for your facility
Send us the details and we will come back with a price and a service window. Urgent problem right now? Call 587-332-2200.