Grease Trap & Kitchen Exhaust Cleaning Melbourne.
Trade-waste grease trap pump-outs and canopy, filter and duct degreasing for Melbourne kitchens, on a schedule that matches your trade waste agreement and your insurer’s requirements. Scoped and managed by us, delivered through trusted specialist contractors, so it is one schedule, one point of contact and one invoice.
Two jobs a kitchen cannot skip, usually run by two different vendors.
A commercial kitchen has two cleaning obligations that are not really cleaning decisions at all. The grease trap has to be pumped out on the cycle set in your trade waste agreement with your water retailer. The exhaust canopy, filters and ductwork have to be degreased on a cycle driven by how hard the kitchen runs, by AS 1851 and by whatever your insurer has written into your policy.
Most venues run these as two separate arrangements with two separate contractors, and the paperwork lives in two separate places. When a docket or a service report cannot be produced on request, the problem is rarely that the work was not done. It is that nobody owns the record.
Clean My Biz scopes both, schedules both and manages both. The specialist work is delivered by contractors we engage and manage, the same way we already handle high-access and façade work. What you get is one schedule, one point of contact, one invoice, and the documentation in one place when someone asks for it.
What each service actually covers.
Scoped on a free site visit. Kitchens vary more than any other site type we work on, so the cadence and the inclusions are set against your kitchen rather than a standard package.
Grease trap pump-outs
- Full pump-out of the trap, walls and baffles, not a skim of the surface layer
- Waste removed and disposed of through a licensed liquid-waste contractor
- Service docket issued for your records and for your water retailer
- Condition notes on the trap itself, so a failing lid or baffle is flagged before it becomes an incident
- Cycle set to your trade waste agreement, adjusted if the kitchen’s volume changes
Kitchen exhaust & canopy
- Canopy, filter, plenum and duct degreasing back to bare metal where access allows
- Roof-fan inspection, blade clean and motor check
- Access panel installation where ducting cannot otherwise be reached
- Service report with before and after evidence on every clean
- Filter exchange program for high-volume kitchens
What we do not do. We do not repair or replace trap infrastructure, and we do not certify your ductwork. Where a job needs either, we scope it, tell you plainly, and bring in the right trade rather than working around it.
How often, and who decides.
Neither cycle is ours to set. Both are set by your agreement, your insurer, and how hard the kitchen runs. What we do is hold the schedule to it.
Your trade waste agreement
The pump-out frequency is a term of the agreement you hold with your water retailer, and it varies with trap size and kitchen volume. Industry guidance commonly puts busy kitchens on a cycle of a few months. We work to the interval in your agreement, and we flag it if the kitchen has outgrown it.
AS 1851 and your insurer
Industry guidance sets inspection intervals by cooking volume: heavy use quarterly, moderate use six-monthly, light use annually. Your insurer or your lease may require shorter intervals, and where they do, those terms take precedence over the general guidance.
One calendar, one reminder
Once the intervals are set, we hold the calendar and book each service in ahead of time. You are not the one tracking two cycles across two vendors, and the documentation for both sits in the same place.
Kitchen compliance, six questions answered.
If your question isn’t here, the full FAQ covers 28, or call 0433 173 504.
Do you do this work in-house or through contractors?
How often does a grease trap need pumping out?
How often should the kitchen exhaust be cleaned?
What happens to the waste?
Can you take on just one of the two services?
Do you provide documentation for audits and insurers?
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