Professional grease trap cleaning, pumping, hydro jetting & FOG compliance — done right the first time.
It doesn't slow your drains, it doesn't produce odor in your dining room, and it doesn't hand your health inspector something to write up. That's what good maintenance is supposed to deliver.
Rusty's Grease Service has been doing this work long enough to know exactly what "properly maintained" looks like — and what shortcuts produce the kind of problems that end up costing three times what the proper service would have. We work with restaurants, hotel kitchens, cafeterias, and commercial food service operations across California, PA, running maintenance programs built on real assessment, consistent scheduling, and documentation that holds up.
If your current service leaves you wondering whether it was actually done right, we'd like to show you the difference.
The core of any honest maintenance program. We set service intervals based on what your kitchen actually produces — cooking volume, menu type, trap capacity — not a default schedule that was convenient for the previous provider.
Large interceptors require more than a standard pump-out. We bring vacuum truck equipment to every interceptor service and run a proper interior inspection alongside extraction. No guessing at fill levels — we know exactly what came out and what the system looks like after.
The lines feeding your trap accumulate grease right along with the trap itself. We treat connected kitchen drain lines as part of integrated maintenance — not a separate service you have to ask for.
When hardened grease deposits in trap walls or drain lines need more than standard cleaning, high-pressure hydro jetting is the right tool. We apply it where conditions call for it and explain why before we start.
Most commercial kitchens in California, PA have documented compliance requirements. We handle the recordkeeping — service logs, condition reports, documentation formatted for health department review. You shouldn't have to chase your service provider for the paperwork that protects your operation.
Every visit includes a proper look at the system — baffles, inlet and outlet flow, lid and gasket, interior wall condition. If something's changing between visits, we note it and tell you. That's how you catch problems before they become expensive ones.
The settled material at the bottom of the trap comes out every time. Full extraction — not skimming the top and calling it done.
Persistent trap odor has a bacterial source. We treat it after every service — not as an add-on, as a standard part of the job.
We handle all extracted waste transport and disposal in line with local environmental regulations. Recycling coordination included.
Grease traps don't fail loudly. They fill quietly — and then one shift, they don't drain.
The pattern is almost always the same. Drains start running a little slower. The kitchen crew notices but figures it's just the volume. A brief odor comes and goes. The next service call gets pushed back a few weeks. And then one Tuesday during the dinner rush, the floor drains back up and the kitchen is down.
At that point you're not managing a maintenance issue. You're managing a compliance incident. In California, a documented overflow means a health inspection response, and how that review goes depends almost entirely on what your maintenance record looks like.
A kitchen with clean, consistent documentation and a prompt corrective response gets treated differently than one with a service receipt from ten months ago and nothing else.
We come in, we assess the system, and we do the work the way the trade intended. No skipping the baffle check because we're running behind. No partial extraction and a receipt that reads "grease trap serviced." Every visit is the full service.
Before we recommend a maintenance program, we look at your kitchen. Cooking type, daily volume, trap size, current condition — all of it feeds into the interval we recommend. If that number differs from what you've been on, we'll explain why.
Once a program is running, we manage the schedule. You get a reminder before each visit and a written service report after. If we notice something developing — a baffle showing wear, a fill rate increasing, a gasket starting to go — it's in the report and it's on our radar before it becomes your problem.
We work around your kitchen hours. Early mornings, between service periods, post-close — whatever window minimizes disruption to your operation. In California, we service kitchens across the full range of operating schedules because that's what the work requires.
Rusty's works best for:
Dig up your trap size if you can.
Capacity in gallons affects service duration, interval planning, and how we quote the job. Your original installation paperwork or a prior service report will usually have it.
Note your last service date.
If it's been more than six months on a busy kitchen, the first visit will be a corrective service, not a routine one.
Ask any provider you're comparing what their service report includes.
A complete report should document trap condition, components checked, waste volume removed, and the recommended next service date.
Slow drains are worth mentioning when you call.
If you're already noticing reduced flow, tell us. It shapes what we expect to find and what we'll bring to the first visit.
We base intervals on your kitchen's actual FOG production — menu type, daily covers, trap capacity, and cooking methods. We don't apply a standard schedule and call it a plan. We assess your operation and set a number that reflects what you actually produce, then revisit it if your output changes.
Every visit generates a written report with: service date, trap condition before and after service, waste volume extracted, baffle and component status, any issues noted, and recommended next service date. This documentation is structured for compliance review in California, PA.
Yes. We service all commercial trap types — under-sink units, above-ground traps, outdoor and in-ground traps, and large-capacity grease interceptors. Equipment and method are matched to the system.
Yes. We schedule during windows that work for your operation and confirm timing before every visit. Maintenance that disrupts your service hours isn't a good trade — we know that.
Call us. We offer priority service for kitchens approaching overflow or showing early warning signs. We'd rather come early than respond to an emergency.
"I'd been using a national service company for two years. They'd show up, pump the trap, and leave a receipt. No inspection, no condition notes, nothing I could actually use during an inspection. Rusty's showed up, found a cracked baffle on the first visit, and had it replaced the same day. That's what a real service call looks like."
Kelvin M.
Restaurant Owner — California
"We have a tight inspection schedule and need documentation that holds up. Rusty's service reports are detailed, consistent, and cover everything the health department actually asks about. We haven't had a grease-related inspection issue since we switched."
Patricia O.
School Cafeteria Manager — California, PA
"Running three locations means I need one service provider who can handle all of them consistently and give me consolidated documentation. Rusty's does exactly that. Same quality, same reporting, same professionalism at every site."
Derek L.
Multi-Unit Restaurant Operator
If your commercial kitchen in California needs maintenance done properly — not just a pump-out and a receipt — Rusty's Grease Service is ready to take a look.
We'll assess your system, tell you straight what it needs, and build a program that keeps it running the way it should.
CLICK HERE TO CALL (888) 435-1815Same-day or next-day response available for urgent situations in California, PA