Grease Trap Pumping in Baton Rouge

What a proper pump-out includes

• Complete evacuation — grease cap, liquids, and the solids layer on the bottom. In East Baton Rouge this isn’t a nicety: the ordinance requires traps to be fully evacuated of all contents at every cleaning (Sec. 2:273(c)) — a “skim job” that leaves the solids is non-compliant, and it means you’re paying twice as often.
• Scrape-down of walls, baffles, and the crossover pipe.
• Inlet/outlet check so a partial blockage doesn’t become Friday-night backup.
• A dated service receipt for your inspection records.

Signs your trap is overdue

Slow floor drains near the dish pit. A sour, rancid smell that cleaning doesn’t fix. Gurgling from the three-compartment sink. Grease visibly at or past the baffle. Any of these usually means the trap is past the point where it must be pumped — East Baton Rouge’s ordinance caps accumulation at one-third of the first stage and requires cleaning at least every 90 days (Sec. 2:273) — and a trap past that line stops separating grease at all: everything flows through to your lateral line, where the expensive problems happen.

On a schedule, so you never think about it

Most Baton Rouge kitchens with an indoor trap need service every 2–6 weeks depending on size and menu. Run your numbers in the pumping frequency calculator, or just tell us your trap size and covers per day and we’ll set the interval. You’ll get a reminder before each service — no contract, cancel any time.