The programme's frame: equipment maintained in working order, certification annually, records kept three years — and the operational trigger is the 25% rule, not the calendar. A high-output kitchen hits 25% in weeks; a small café takes months. Our plan visits measure the accumulation and schedule against the rule, so the answer for your kitchen is a number from your tank, not a generic interval.
Camera first — you see the pipe before any price is quoted.
About this service
Restaurants: the FOG programme, in plain English
Metro Nashville's FOG programme — Fats, Oils and Grease, under Metro Code §15.60 and Policy 2004-01 — exists because one kitchen's grease doesn't stay one kitchen's problem. FOG leaves a commercial kitchen hot and liquid, cools in the line, and plates onto the pipe wall; what escapes the building enters a public main that every business on the street shares. So the programme puts the equipment and the paperwork on the operator:
What we do inside that frame is the drain side: grease lines jetted on a schedule matched to the kitchen's output — hydro jetting is the method, because a cable knocks a hole through grease and leaves the coating — interceptor drain-side maintenance, and the documentation habit that makes certification a filing exercise instead of a scramble. A kitchen that jets on a calendar doesn't buy Friday-night emergencies; that's the whole pitch, and it's priced in writing before the first visit.
- Grease control equipment, installed and maintained. A food service establishment must have an interceptor sized and kept in working order — not installed once and forgotten.
- Annual certification. The equipment's condition gets certified on a yearly cycle.
- Three years of records. Pumping and maintenance records are kept for three years and produced when Metro asks.