Scheduled Pumping & Waste Disposal. Regular cleaning is mandatory to avoid fines and kitchen shutdowns. We don’t just skim the top; we empty the entire tank to remove hardened grease and solid food waste.

• The Process: Our vacuum tankers pump out all FOG and sludge contents. We then scrape the internal baffles and walls to ensure the trap functions efficiently.
• Compliance: All waste is transported to DM-approved disposal sites, and we provide the necessary Green Manifest/Logbook stamps for your health inspection.
• Frequency: We offer flexible Annual Maintenance Contracts (AMC) for monthly or bi-monthly cleaning based on your kitchen’s volume.

Sizing, Supply & Commissioning. Whether you are opening a new restaurant or replacing an old, leaking unit, we handle the entire installation process.

• Sizing: We calculate the correct trap size (GPM flow rate) based on your sink usage and kitchen capacity to prevent overflows.
• Installation: We excavate (if underground), level, and connect the unit to your drainage system, ensuring airtight seals to prevent odors.
• Types: We install both Above-Ground (Stainless Steel) traps for small cafeterias and Underground (GRP/Concrete) interceptors for large hotels and central kitchens.

Prevent Blockages Before They Start. Manual cleaning sometimes isn’t enough to stop grease from hardening in the pipes between cleanings. Our Dosing Systems provide a biological solution.

• How It Works: We install an automated pump that dispenses a precise amount of enzyme-based bacteria into the trap at night (when the kitchen is closed).
• The Benefit: These good bacteria “eat” the organic fat, liquefying it so it passes through the system without clogging.
• Result: Drastically reduces bad odors, lowers the frequency of emergency pump-outs, and keeps your outlet pipes clear.