Grease trap installation, cleaning and maintenance for Quitman kitchens. Quitman’s grease volume is seasonal in a way most towns are not.
(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.
Quitman’s grease volume is seasonal in a way most towns are not. Lake Fork brings tournament traffic and spring bass season, and marina kitchens, bait shops with fryers and seasonal food stands go from almost nothing to flat out within a few weeks.
We install traps, we clean them, and we keep them on a maintenance schedule. One company for the whole life of the trap.
| City | Quitman |
|---|---|
| County | Wood 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 |
Town kitchens are on city sewer. Marina and lake-adjacent food service is often on septic, and some of it only operates part of the year, which is exactly when a trap gets forgotten.
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.
Wood County seat and the gateway to Lake Fork, where the service population swells every spring for bass season.
One crew covers the whole job, from the first look at the tank to hauling the waste back to our own compost facility.
Yes, and the pump-out at the end of the season matters more than the one during it. Grease left sitting in a trap through a quiet autumn hardens and turns a routine pump-out into a much harder job next spring.
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 Quitman commercial kitchens since 1993.
