Grease Interceptor Pumping, Richmond

The full-evacuation standard

An interceptor service that matters removes everything: grease cap, water column, settled solids — then residue off the walls, a look at baffles and tees while the tank is open, and manifested disposal at a licensed facility. Anything less leaves the tank partly full and the paperwork fully signed — a combination that reads fine right up until the city samples your discharge or your lateral blocks.

• 500 to 3,000+ gallon units, all makes
• Baffle and tee inspection every visit — a cracked tee found during service is a cheap fix; found during a backup it’s a weekend
• Manifest and dated receipt every visit, for the file the city is entitled to ask about
• Truck positioned around your deliveries, early morning or between dayparts

Keep the lids reachable — it’s not a suggestion

Richmond’s code requires grease equipment be “readily and easily accessible for observation, maintenance, operation, sampling, cleaning and inspection.” A dumpster corral parked on the lids, or a landscaping bed grown over them, is the kind of small thing an inspector writes up while looking at something else. We’ll flag it before they do.

How often?

Richmond doesn’t hand you a calendar — it holds you to a discharge standard, which means the schedule has to come from your tank size and your volume. Most full-service restaurants on interceptors land at 60–90 days; the calculator estimates yours, and the first service calibrates it.