Grease Interceptor Service for Richmond Schools, Hospitals and Institutions

Institutional kitchens are different

A school cafeteria or hospital kitchen serves hundreds to thousands of meals a day through a 1,000–3,000 gallon in-ground interceptor. The load is steady rather than spiky, the interceptor is often older than anyone on staff, and the person responsible is a facilities manager with forty other systems. The failure mode is not an overflow on a Friday night; it is an interceptor nobody has looked inside in two years and a sewer bill that suddenly includes treatment surcharges.

What the city can do to an institution

The same Sec. 28-907 that governs a corner restaurant governs a campus: the 100 ppm discharge limit, the city’s right to inspect at any time, its power to prescribe grease facilities and to bill for treatment costs. Institutions are more visible, not less. The records expectation scales with the kitchen.

What a facilities office should have on file

• Interceptor size and location drawing, lids marked and kept accessible
• Service interval with a rationale — the calculator output on meals per day
• Dated receipts with gallons removed and disposal manifests, every service
• A baffle and tee condition note from each service — a cracked tee on a 3,000-gallon unit is a budget item, better found early

Working inside procurement

Flat per-service pricing by unit size, scheduled during breaks or early mornings, with consolidated invoicing and the paperwork formatted for an audit file. If a procurement process needs a written scope, we will supply one: full evacuation, wall scrape, baffle inspection, manifested disposal, written report. Same job as a restaurant, documented like an institution.