When something is wrong
The three-compartment sink backs up
Why it happens on the busiest night, and what to do in the next hour.
A sour smell you can’t mop away
Where the smell comes from, and why bleach makes it worse.
Grease water on the kitchen floor
Containment, the health-inspection risk, and the 24-hour reporting clock.
Emergency service
What “emergency” buys you, and what it costs versus a schedule.
Before something is wrong
How often to pump
Richmond gives you a number, not a calendar. Here is how to turn one into the other.
Records, manifests, inspections
What the city can ask for, and the one-folder system that answers it.
Additives and enzymes
Why a product that “dissolves grease” is the fastest way to fail a discharge standard.
By kitchen type
Full-service restaurants
Fryers, flat-tops, 200+ covers: the heaviest load and the shortest intervals.
Breweries and taprooms
Scott’s Addition’s signature industry has a grease problem it didn’t plan for.
Food trucks and commissary kitchens
Whose trap is it? The commissary’s — and the truck still carries the risk.
Schools, hospitals, institutions
Big interceptors, procurement rules, and the records a facilities office needs.
Not sure which page you are
Describe the symptom on the phone. Diagnosis is free; the truck is not.
Call (804) 234-8623