Grease trap & interceptor, pumped on real volume.
Pumped before the 25% line, baffles and tees inspected, manifest filed the same night — so grease never reaches your lines or the city's.
- Indoor trap and outdoor interceptor pumping, any size
- Full evacuation — solids, grease cap, and liquid, not a skim
- Baffle, tee, and lid inspection with condition report
- Interval set against your actual output, then tracked for you
- Manifest and compliance documentation every visit
- Same-day emergency overflow response
We own the response below the floor. Because the same company cleans your hood and jets your lines, a rising trap volume tells us something upstream changed — and we act on it before it becomes a backup.
Monthly
High volume / small trap
Fryer-heavy, undersized indoor units.
Quarterly
Standard full-service
Most Denver restaurants.
Semi-annual
Large interceptor
1,000+ gallon exterior units, moderate volume.
On demand
Overflow
Same-day emergency pump-out.
How often should a grease trap be pumped in Denver?
Most Denver restaurants land between monthly and quarterly. The rule: pump when the trap reaches 25% grease and solids. Past that, grease escapes the baffles into your lines — and the city's, where fines start.
Do you provide manifests?
Every pump-out closes with a dated manifest and volume record, filed and sent to you the same night — ready for the health inspector and Denver Wastewater.
Can you pump after hours?
Yes. Overnight and pre-open windows are standard. Your dish pit is clear before service.
Grease doesn't belong to three vendors. It belongs to your restaurant.
One call covers hood, exhaust, fan, trap, interceptor, and lines — scheduled together, documented together, handled together.
Grease is one scope of eleven. RestauRun keeps the rest of the restaurant running too — plumbing, HVAC, refrigeration, hot side, cold side, fire, doors, and emergency response.
Full Restaurant Uptime by RestauRun