Helpful guidance to keep your grease system healthy, your kitchen compliant, and your operation running smoothly.
Service your trap before grease and solids reach a quarter of its capacity to avoid backups and odors.
Wipe and scrape plates and pans into the trash, not the sink, to slow FOG buildup.
Collect used cooking oil separately — pouring it down the drain causes clogs and violations.
Consistent service prevents emergencies. A recurring plan keeps you compliant automatically.
Save every service report and manifest — inspectors will ask for proof of regular service.
Regular floor and surface cleaning reduces grease that finds its way into your drains.
Local agencies require commercial kitchens to maintain grease traps and keep records of service. Falling behind can mean fines, citations, or forced closure. Here's what keeps you covered:
With JN Grease Service, every visit is documented and every manifest is filed. When the inspector arrives, you'll have everything you need on hand — no scrambling, no surprises.
Most commercial kitchens should clean every 1–3 months, depending on trap size and cooking volume. The standard is to service when grease and solids reach 25% of capacity.
Yes. We offer fully customizable recurring plans so your trap is serviced on time, every time — keeping you compliant with no extra effort.
We serve Riverside, San Bernardino, Los Angeles, and Orange counties, the Inland Empire, and surrounding Southern California areas.
Yes — we offer 24/7 emergency response for backups, overflows, and urgent situations.
Traps are smaller indoor units near fixtures; interceptors are large in-ground tanks handling the whole kitchen's flow. Both need regular service.
Yes. Every service includes a detailed report and a waste manifest you can present at inspections.
No. We schedule around your hours — early mornings, after close, or off-peak — so your operation keeps running.
Just call (951) 343-1212 or request a free quote. We'll assess your needs and set up the right schedule for your kitchen.