Professional grease trap emptying and cleaning for restaurants, pubs, commercial kitchens and food premises. EHO compliant, fixed price, planned maintenance contracts available.
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Message on WhatsAppEvery commercial kitchen that cooks and washes up produces fat, oil and grease waste in the water that goes down the sink. Without a functioning grease trap, that FOG enters the drain and sewer network, solidifies as it cools and contributes to the fatberg blockages that affect shared sewers across Glasgow. Scottish Water requires commercial food premises to manage their grease output and a functioning, regularly cleaned grease trap is the standard method for doing it. Environmental health inspectors check this.
A grease trap only works when it is clean. The trap collects FOG by allowing it to float in a chamber while water drains through below. Once the chamber is full, the trap cannot collect any more grease and it passes straight through into the drain. A full grease trap does not just stop working. It starts to smell, it allows grease into the drain network, it creates a blockage risk in the kitchen drain line and it becomes a compliance issue if an EHO inspection follows.
ClearFlow provides professional grease trap cleaning across Glasgow and the surrounding area for all types of food premises. David and Chris empty the trap, clean the baffles and chamber, jet the downstream kitchen drain line and provide a service record for every visit. Planned maintenance contracts mean you do not have to remember when it was last done.
Strong smell coming from the grease trap area, the kitchen floor drain or the outside grease trap chamber
Kitchen sink or prep sink draining slowly despite no obvious blockage
Grease trap chamber visibly full or grease level at or above the outlet pipe
Grease or oily residue backing up into the kitchen sink
Drain smell in the kitchen that worsens after the kitchen has been in heavy use
Grease trap has not been professionally cleaned in more than three months
EHO inspection due and grease trap service records are not up to date
Kitchen drain blocked repeatedly despite previous clearing of the drain line
Call or message us. We agree a time that causes the least disruption to your kitchen, early morning before service or during a planned closure. We confirm the price and any access requirements beforehand.
The price is confirmed by email or text before we arrive. No call-out fee, no extras for heavy grease loads or for additional jetting of the downstream drain line.
We pump out and remove all accumulated fat, oil and grease from the trap chamber. Grease waste is collected and disposed of in accordance with waste carrier regulations. We do not pour it anywhere on site.
We clean the trap walls, inlet and outlet baffles, access covers and any associated pipework connections inside the trap. Baffles that are not cleaned properly continue to hold grease and reduce the effective trap capacity.
We high pressure jet the kitchen drain run downstream of the trap to remove any grease that has already entered the pipe. A clean trap feeding into a partially grease-lined drain still causes slow drainage and blockages. We confirm the full drain run is flowing freely before leaving.
We issue a written service record for the clean, confirming the date, the work carried out, the waste disposed of and the engineer who attended. This is the documentation you need for EHO compliance and for your own maintenance records.
Grease traps in Glasgow commercial kitchens fill at very different rates depending on the type of premises, the volume of cooking and what ends up in the kitchen sinks. Understanding what causes rapid fill-up is the first step toward setting a realistic maintenance schedule.
Fish and chip shops, burger restaurants, chicken shops and any kitchen running deep fat fryers produce significantly more FOG than lighter cooking operations. A grease trap servicing a high-volume fryer kitchen can fill in four to six weeks.
Grease traps are sized for the kitchen they serve. A trap that was correctly sized for a cafe being used by a full restaurant kitchen will fill much faster than expected and require more frequent cleaning.
Food waste, sauces, oils and solid fat poured directly into the sink rather than disposed of correctly reach the trap at a much higher concentration. Kitchen staff training on FOG management directly affects how quickly the trap fills.
Where all kitchen washing, including pots with residual fat, goes through a single sink connected to one trap, the trap receives the combined FOG output of the whole kitchen operation.
In kitchens where the grease trap chamber is in an exposed or unheated location, grease hardens faster on the trap walls and baffles, reducing the effective capacity of the chamber more quickly than in a heated environment.
The most common reason grease traps reach an emergency state is simply that they have not been cleaned on a regular schedule. A reactive approach costs more per clean, causes more operational disruption and creates a greater compliance risk than a planned maintenance contract.
Good news: every one of these has a clean, proven fix, and we'll show you exactly what we found.
Get it fixedDavid and Chris carry out every grease trap clean themselves. No agency staff, no subcontractors, the same engineers on every visit.
Written service records issued for every clean, confirming the work, the waste disposal and the attending engineer. The documentation you need for compliance.
Fully insured on every commercial job. Certificate available on request.
Agreed before the clean and consistent across visits. No price increases because the trap was fuller than expected.
We can clean grease traps before kitchen service begins so the clean does not disrupt the trading day.
We schedule regular cleans at the right frequency for your kitchen volume. You do not have to remember when it was last done.
Portable pump-out equipment removes accumulated grease from the trap chamber efficiently without spillage. Grease waste is collected into sealed containers and disposed of as trade waste through licensed waste carriers in accordance with Scottish Environmental Protection Agency requirements. We do not dispose of grease waste on site.
Manual cleaning equipment, scrapers, brushes and high pressure hot water, cleans the trap walls, baffles and access covers after pump-out. The baffle cleaning step is where most inadequate grease trap cleans fall short. Baffles that retain a grease coating reduce the trap's effective capacity and accelerate the rate at which the clean trap fills again.
High pressure water jetting at up to 4,000 PSI clears the downstream kitchen drain run after the trap clean. Any grease that has passed through the trap and coated the drain walls downstream is removed by jetting, which means the full system from sink to sewer is clear when we finish.
No call-out fee. The price is agreed in writing before we attend and does not change because the trap was fuller than expected or because we spent longer on the downstream drain jet.
Planned maintenance contracts for regular cleaning are available at fixed rates agreed annually. This is more cost-effective than individual reactive cleans and ensures the trap is never allowed to reach a state that creates a compliance risk.
Emergency reactive cleans for traps that have already overflowed or are causing a kitchen closure are available. These are priced the same as planned cleans.
Local engineers across Glasgow and a 50-mile radius. Tap your town for grease trap cleaning response times in your area.
109 areas · 50 mile radius from Glasgow
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