Grease trap cleaning for restaurants and food premises — preventing blockages and odour, and keeping you in line with hygiene and wastewater requirements. A dedicated grease-trap tanker clears the fats, oils and sludge in one visit, and the waste is transported and disposed of under EPD rules. Most of our food-premises work is in Kowloon, but we cover all districts.
Fees depend on site conditions and trip length. We always confirm the figure before starting — no hidden charges.
Pump out kitchen and floor grease traps — fats, sludge and standing water — to prevent blockages and odour.
When built-up grease slows or backs up the drain, high-pressure jetting can be combined with the pump-out instead of just skimming the top.
Clearing back-alley, lightwell and shared interceptors — common in older buildings with several food tenants.
EPD chemical-waste collection and transport permit holder; waste oil and sludge moved and disposed of per regulations, with a clear invoice.
Registered contractor + EPD chemical-waste collection & transport permit; waste handled compliantly.
Vacuum tankers, grease-trap tankers and high-pressure water trucks, deployed to suit the job.
Serving Hong Kong for over 30 years; same-day / next-day on site.
Tell us the district, where the trap sits and roughly how big it is. We quote on site conditions and trip length, and confirm the figure before any work starts.
Food premises usually cannot stop service mid-shift, so we work around your trading hours.
Grease and sludge pumped out on site, photo records optional, waste moved under EPD rules, invoice clear enough to file.
There is no flat rate. The fee depends on the working environment and the length of the trip — where the premises are, whether the trap sits in the dining area, the kitchen or a back alley, how far the hose has to run, and how much grease there is. The quickest route is a WhatsApp message or a call to 9640 5874; we quote on the spot and confirm before starting, with no hidden charges.
DSD-registered P0038, since 1992, HK-wide. Tell us the situation and we quote on the spot.