Industry
Grease Trap Service for Hotels & Banquet Kitchens
Event-driven volume, several kitchens on one system, and a building that never fully closes.
A hotel kitchen does not load its interceptor evenly. A quiet mid-week stretch looks nothing like a weekend with three banquets, a full breakfast service and a late kitchen running room orders. The unit sees the peaks, not the average.
There is also rarely one kitchen. Main line, banquet prep, room service and a lounge often feed the same interceptor, so the fill rate reflects the whole building rather than any single operation.
What matters most in your operation
- 01
Event calendars, not weekly averages
A banquet weekend can move a unit further than the previous three weeks. We look at your event pattern when setting the interval instead of applying a flat schedule.
- 02
Several kitchens, one interceptor
When multiple prep areas discharge into a shared unit, loading adds up quickly and no single chef sees the whole picture.
- 03
Overnight and back-of-house access
Hotels rarely have a closed hour, so work is staged through service corridors and loading docks at low-occupancy times.
- 04
Guest-facing consequences
Odour in a banquet space or a backed-up floor drain near a function room is a guest complaint, not just a maintenance ticket.
- 05
Records for chief engineers
Building engineering teams keep maintenance files on everything else in the building; the interceptor should be no different.
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
Main kitchen interceptors, banquet prep traps and secondary outlet units, each recorded with capacity, loading and condition so the whole building's picture is visible in one place.
Scheduling and access
Visits are booked around event calendars and low-occupancy windows, using service corridors and loading areas rather than guest-facing routes.
Questions from operators like you
Can you service a hotel kitchen overnight?
Working at low-occupancy times through back-of-house access is normal for hotel sites. Tell us your quiet window and your loading dock arrangements when you request a quote.
How do banquets change the cleaning interval?
Heavy event periods load an interceptor much faster than regular restaurant service. We use measurements from your own unit across busy and quiet periods so the interval reflects your peaks.
Can one visit cover multiple kitchens in the building?
Yes. Main line, banquet prep and secondary kitchens can be handled in one visit, with records kept per unit.
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.