Grease trap installation, cleaning and maintenance for Commerce kitchens. Commerce swings with the university calendar more than any other town we cover.
(903) 885-4946Someone answers any hour, any day. TCEQ Transporter Reg. 23977
Ask about a commercial service schedule
A grease trap is a tank between a commercial kitchen's drains and the sewer or septic line that slows water down so fats, oils and grease float and separate out instead of moving on into the system. Once the trap fills, grease carries through and starts coating the line. Installing the right size and cleaning it on a schedule is what keeps that from happening.
Commerce swings with the university calendar more than any other town we cover. A trap sized on July volume will be overwhelmed by late September when the campus is full. We usually recommend a tighter interval during term and a longer one over the summer.
We install traps, we clean them, and we keep them on a maintenance schedule. One company for the whole life of the trap.
| City | Commerce |
|---|---|
| County | Hunt County |
| Installation | Sizing and fitting new traps |
| Cleaning | Scheduled or on-call pump-outs |
| Typical interval | 30 to 90 days, depending on volume |
| Emergency service | 24/7, someone answers |
Campus-adjacent kitchens are on city sewer. Food service on the rural edges of town often sits on septic, and in Hunt County clay that means an aerobic system with no tolerance for grease.
A trap cleaned on schedule is a routine pump-out. A trap cleaned when someone notices a smell is usually a blocked line, a shut kitchen and a much bigger bill. Tell us your covers per day and what you are running and we will size and schedule it properly.
A university town wrapped in farmland, where kitchen volume and rental turnover both swing hard with the academic calendar.
One crew covers the whole job, from the first look at the tank to hauling the waste back to our own compost facility.
It usually should. Student-term covers can be double the summer figure at the same address, and a trap does not care what the contract says, only how much grease has gone into it. We will set two intervals rather than averaging them into one that fits neither.
Yes. We install grease traps, clean them, and keep them on a maintenance schedule. If you are opening a kitchen or your current trap is undersized for what you actually cook, we can size and put in the right one rather than handing you off to someone else.
Most commercial kitchens fall between 30 and 90 days. High-volume fryers and heavy prep push it toward 30; a small cafe with limited cooking can often run longer. Your local health inspector may set a minimum, and the trap’s own fill rate settles the rest.
Yes. Most kitchens prefer a pump-out before opening or after close, and someone answers our phone any hour. If a trap backs up mid-service, call and we will come.
Call and tell us what you run in the kitchen. We will size it, fit it and keep it on schedule.
Serving Commerce commercial kitchens since 1993.
