Two kinds of units, one standard of service
Indoor trap pumping
The steel box under the sink or in the floor. Full three-layer evacuation and scrape-down — because a skimmed trap keeps discharging grease, and the discharge is what Richmond measures.
Trap service →Interceptor cleaning
The in-ground tank out back, 500–3,000 gallons, vacuum-truck service with manifested disposal — and the access the city requires kept clear.
Interceptor service →Backed up right now?
Overflow or slow drains during service: call and say “emergency” — we’ll work backwards from your dinner rush, not our route sheet.
Call now →Know your numbers first
Before anyone quotes you — including us — run the pumping-frequency calculator: trap size, covers per day, and how heavy you fry, out comes the interval your kitchen actually needs. Thirty seconds, no email wall. Then the pricing guide shows what service should cost, so any padded quote announces itself.
Why Richmond kitchens keep records
- The city can prescribe your equipment. Under Sec. 28-907 the city sets the “character and capacity” of required grease facilities and every cost of maintaining and cleaning them is yours — so the trap you have is the trap you must maintain.
- The city can inspect at any time — and code requires grease equipment be kept “readily and easily accessible” for exactly that.
- The stakes escalate quietly. Failure to maintain lets the city bill you its treatment costs, and violations are grounds to discontinue sewer service — the quiet clause with the loudest consequence a restaurant can face.
- Old pipes, low tolerance. Much of central Richmond runs on combined sewers where grease blockages are a city priority, not a private inconvenience. Every service we perform ends with a manifest and dated receipt for your file.
Flat quote in one call
Trap size and rough covers per day — that’s everything a real quote needs.
Call (804) 234-8623