Routine pickups, digital manifests, and emergency overflow response for restaurants and commercial kitchens across Central Ohio. Miss a pickup and it's not just a mess — it's a citation.
Grease trap neglect isn't just a maintenance issue — it's a code violation with a paper trail.
Most municipalities cite FOG violations under sewer-use ordinances — fines are typically per-incident and can recur.
An overdue or overflowing trap is one of the fastest ways to a failed score — and re-inspection means another visit.
A full trap backs up into the line, not just the trap — that's a closed kitchen during service.
Without a dated manifest, you can't prove service history — even if the trap was actually pumped on time.
Hardened grease downstream of the trap is expensive to clear and, in repeat cases, can shift liability.
Many commercial leases and liability policies require documented FOG maintenance.
Scheduled routes so pickups happen before you have to think about them.
Full evacuation and scraping on a schedule matched to your kitchen's volume.
Dated, signed pickup records ready for any health department or franchise audit.
High-pressure jetting for hardened grease buildup downstream of the trap.
Priority dispatch when a trap backs up mid-service.
One scheduled route and one invoice across all your locations.
Large in-ground grease interceptor service for high-volume kitchens.
Swipe to see the same faces and trucks that show up on your schedule. →
Four steps from first call to a standing schedule.
We assess trap size, kitchen volume, and current pickup gaps to build a real schedule.
Weekly, biweekly, monthly, or quarterly — locked to your volume.
Every pickup is logged: date, gallons removed, technician, trap condition.
Manifests are stored and available any time an inspector asks for proof.
Not on the list? Call — we're adding stops to existing routes regularly.
Sample testimonials, for demonstration only
"[Replace with real review] — Never think about our trap anymore, manifests are ready every time health does a walkthrough."
"[Replace with real review] — Consolidated four locations onto one route and one invoice."
"[Replace with real review] — Overflow on a Friday night, they had someone out within two hours."
The 25% rule is standard: most jurisdictions require pumping once combined grease and solids reach 25% of the trap's volume. For a typical full-service kitchen that's often monthly to quarterly — we set the exact interval after a site walkthrough.
Yes — every pickup generates a dated manifest with gallons removed and technician name, emailed automatically and stored for on-demand access.
Yes, this is one of our most common setups for restaurant groups and franchises — one route, one consolidated invoice, synced pickup dates.
Call the emergency line — we prioritize active overflows over routine stops and aim for same-week response, faster during business hours.
Yes — GreaseGuard is a licensed grease waste hauler and disposes of collected waste at approved facilities.
Tell us about your kitchen and we'll propose a pickup schedule — usually within one business day. Active overflow? Call the number above instead of waiting on the form.
(123) 45y-7890 — 7am–6pm Mon–Fri, on-call for overflows
dispatch@greaseguard.example
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License #123456 · Liability & License no. is for demonstration purpose only
Quick steps to ensure a fast, mess-free service visit during or off-hours:
Ensure floor mats, storage bins, or kitchen carts aren't blocking access lids.
For early morning or overnight servicing, add door or gate codes to the form.
Have past grease logs or city inspection sheets available if you need manifests signed on-site.
Clean up standing water, spills, or slippery areas around the trap before the service visit.
Make sure the technician can safely reach the trap without staff, deliveries, or equipment blocking the work area.
Keep recent grease-trap pumping records, manifests, inspection paperwork, or service notes available if needed.
Let kitchen staff know when the technician is coming so they can avoid blocking the service area during the visit.