A grease trap gives you plenty of warning before it fails, if you know what to look for. Catching it early is the difference between a booked in pump out and an emergency callout in the middle of service.
One, slow drains. If the sinks and the floor waste are draining slower than usual, the trap is near capacity and the outlet is choking. Two, odour. A ripe, sour smell from the drains or around the trap lid means the fat cap has built up and started to turn.
Three, a visible fat cap. Lift the lid and look. A thick, hardened layer of grease sitting near the outlet baffle means the trap is doing less and less of its job. Four, grease showing up downstream, in the gully or the sewer connection, which means fat is carrying straight through.
Five, the calendar. If you cannot remember the last service, or the docket is older than your trade waste interval allows, it is overdue regardless of how it looks. Six, a bump in trade. A busier than usual month, a new fryer, or a catering run all put more fats, oils and grease into the trap than your normal cycle was set for.
Any one of these is worth a booking. Enter your postcode and we route the pump out to a local operator at a fixed price, before a full trap turns into a closed kitchen.