Grease Interceptor Service for Reno Restaurants and Casino Kitchens

The 24-hour kitchen problem

Reno’s sizing formula multiplies meals per peak hour by a waste flow rate, a retention time and a storage factor, and the storage factor is where casino and late-night kitchens get caught: a kitchen open 8 to 16 hours uses a factor of 2; one open 16 to 24 hours uses 3 (RMC 12.16.555(b)(6)(i)c). A 24-hour operation needs half again the interceptor capacity of a dinner-only room with the same seat count, and if it was sized for the shorter day, it reaches the 25% line in weeks.

These are planning ranges for a scheduled service, not figures from the code. Your EC permit states your frequency; the 25% rule applies on top of it; the first pump-out reading replaces the estimate.

What the permit will ask of a restaurant

• Screens on every connected fixture and no food waste over half an inch into the interceptor ((i)g–h). A missing basket strainer in the pot sink is the most common finding we see.
• Service by “a licensed plumber or contractor normally engaged in the servicing of such plumbing fixtures” ((ii)c) — not the dish crew with a bucket.
• A trip ticket for every load, kept on site three years ((ii)f–g).
• No enzymes, bacteria or emulsifiers in the building ((ii)e).

Scheduling around service

Interceptor pumping is noisy and smells for twenty minutes. We route casino and hotel kitchens for the hours between the late crowd and the breakfast crew, and restaurant lids for the gap before prep. You tell us the window; the truck keeps it.

Used oil is a different stream

Fryer oil goes to a rendering drum, not down the sink. The code bars reintroducing pumped waste to the sewer and caps grease in your discharge at 300 mg/L (12.16.530(b)(10)); a kitchen that pours fryer oil down a drain fails that limit before the interceptor ever sees it.