Recurring route service on a 30, 60 or 90 day cycle, set from how fast your trap actually fills rather than a default entry in a scheduling system. Full evacuation every visit, signed manifest every visit.
Almost every grease emergency we get called to in Cape Coral was predictable. The trap was on a quarterly schedule because quarterly is what the code says, the kitchen's actual fill rate was closer to six weeks, and nothing went visibly wrong until the third time the interval was missed. By then grease had been carrying through into the lateral for months.
The 90 day figure in Florida's plumbing code is a ceiling, not a target. It sits alongside a second requirement that the device be serviced whenever accumulated fats, oils, grease and solids reach 25 percent of the total liquid depth. For a large, correctly sized interceptor on a moderate-volume kitchen, 90 days and 25 percent land in roughly the same place. For a 40 gallon under-sink unit behind a busy fryer line, they do not land anywhere near each other.
So the first thing we do on a new route account is find out where your trap actually sits. That usually takes two visits: one to empty it and establish a clean baseline, and a second at the interval we think is right, to see how close the guess was. After that the schedule is evidence-based rather than assumed.
Fryer-heavy kitchens, high-volume seafood, undersized traps, anyone who has had a backup in the last year.
Mid-volume full-service restaurants, bars with a working kitchen, cafes with a fryer and a flat-top.
Lower-grease operations with a correctly sized trap. The Florida statutory baseline, not an aspiration.
These are starting points, not categories you get filed into. A Cape Harbour waterfront restaurant might sit comfortably on 60 days from May through November and need 30 days through the winter season, when covers double. We would rather adjust the interval twice a year than have you pay for twelve monthly services to cover four busy months.
Measure the total liquid depth from the water line to the tank floor, then measure the thickness of the grease cap and add the depth of the settled solids on the bottom. If the combined figure is more than a quarter of the total, the trap is due regardless of what the calendar says.
A dipstick and two minutes at the end of a shift will tell you more than any service schedule. More detail in our pumping frequency guide.
You get a heads-up so the visit does not collide with a delivery, a private function, or a health inspection. If the timing is wrong, say so and we move it. Fixed routes work because they are reliable, not because they are inflexible.
Lid off, contents assessed and noted, full evacuation to the tank floor, interior walls and both baffle faces scraped, inlet and outlet tees checked, tank refilled with clean water, lid reseated on a properly seated gasket.
Signed manifest in your hand with the volume removed and the disposal destination recorded. If we saw anything that needs attention, a fouled outlet tee, a cracked baffle, a lid that no longer seals, you hear about it in person, not in a note on next month's invoice.
Lee County's season swing is not a small effect. Restaurants in the South Cape entertainment district, along the Cape Harbour waterfront, and across the Del Prado and Santa Barbara corridors can see covers rise sharply from roughly December through April. A trap that was comfortably inside 25 percent at 90 days in September will not be in February.
Most companies handle that by not handling it: the route runs quarterly year-round and the kitchen absorbs the consequences during the busy months, which happen to be the months when a backup is most expensive. We would rather tighten the interval for the season and put it back afterwards.
Route pumping is the preventative half of the business. When it is set correctly, the other half, the emergency call, stops happening. If you want the detail of what a full pump-out involves at the tank, that is covered on our grease trap cleaning page, and outdoor in-ground units are on the interceptor page.
We cover all of Cape Coral plus neighbouring Lee County kitchens on scheduled route days. The full coverage list is on our service area page.
In practice we treat them as the same job, because a pump-out that does not include scraping the walls and baffles is only half the work. Where the words do diverge is in scheduling. People tend to say pumping when they mean a recurring route visit and cleaning when they mean a one-off. Either way, what happens at your tank is a full evacuation plus an interior scrape.
Yes. Fryer-heavy kitchens, high-volume seafood restaurants, and anywhere running an undersized trap usually belong on a 30 day cycle rather than a quarterly one. Monthly route pumping is also what we recommend for operators who have had a backup in the last year, at least until the pattern stabilises.
Yes. Route customers get a heads-up before the scheduled visit rather than a truck turning up mid-service unannounced. If the date is bad, tell us and we will move it. The point of a route is that it happens reliably, not that it is rigid.
Then we tell you and we move the date. If we open a tank and it is genuinely at ten percent, charging you for a full service so a calendar entry can be ticked is not a business model we want. What we will not do is stretch an interval past the 90 day statutory baseline, because that is not ours to waive.
No lock-in. Route pumping works because it saves you thinking about it, not because you signed something you cannot get out of. If you want to stop, stop.
Tell us your trap size and roughly how much fryer and grill volume you run, and we will suggest a starting interval. We confirm it against what we actually find in the tank on the first two visits.
Prefer to write it out? Use the contact page and we will come back to you with a number.