A full vacuum-tanker pump-out that empties the trap completely, removes every litre of fats, oils, grease and solids, and transfers it for compliant disposal — with a dated service report for your inspection file. Serving Dubai, Sharjah & Ajman.
A proper pump-out removes the whole contents of the trap so it starts each cycle empty. Skimming only the surface FOG leaves a settled solids layer that keeps the trap near capacity and drives blockages and odour.
We empty the entire trap or interceptor by vacuum tanker — surface FOG, the liquid layer and the settled solids at the base — so the unit is genuinely empty, not just skimmed.
Baffles, inlet and outlet tees and chamber walls are scraped and washed down so hardened grease doesn't seed the next build-up.
Collected FOG waste is transferred for compliant disposal, never tipped to the sewer — and you receive a dated service report as evidence of maintenance.
Discharging untreated fats, oils and grease into Dubai's public sewerage network is prohibited, which is exactly why a compliant grease trap is mandatory on a food establishment's drainage before it connects to the sewer. The waste we pump out is collected and transferred through proper channels, so the liability never lands back on your kitchen.
We confirm trap type, capacity and access — under-sink, floor-mounted or below-ground — and position the vacuum line.
The full contents are vacuumed out: surface FOG, the liquid and the settled solids at the base.
Baffles and tees are scraped and the chamber washed down, then we check the trap performs cleanly.
Waste is transferred for compliant disposal and a dated service report is issued for your file.
Every kitchen is quoted per site. As a guide, grease trap cleaning runs roughly AED 200–500 for a small under-sink trap up to AED 1,200–3,500+ for a large in-ground interceptor, with monthly maintenance plans from around AED 150 — the exact price depends on trap size, access and FOG volume. See the full breakdown in our grease trap cleaning cost guide, then get an exact quote.
There is no single fixed interval — frequency is driven by trap size and how much fat, oil and grease your kitchen produces. The widely used engineering guide (the 25% rule) is to pump the trap once accumulated FOG plus solids reach about a quarter of the trap's liquid depth. In practice most active commercial kitchens are serviced every 30 to 90 days, with high-volume frying kitchens often monthly or fortnightly. These are indicative ranges that vary by size and usage; Dubai Municipality may set a frequency per establishment, and its guidance references a baseline of roughly twice-monthly cleaning for larger traps (weekly for small under-sink units).
Fats, oils, grease and solids are removed by vacuum tanker and transferred for compliant disposal rather than discharged to the public sewer. Discharging untreated FOG into the sewerage network is prohibited under Dubai's sewerage regulations, so the waste is handled through proper channels and a dated service report is issued for your records.
It varies by trap size, accessibility, FOG volume and timing. As an indicative guide, small under-sink traps are roughly AED 200–500 per visit, medium floor interceptors roughly AED 500–1,200, and large in-ground interceptors needing a pump truck and disposal roughly AED 1,200–3,500 or more. After-hours or emergency call-outs carry a premium, often 2–3× a scheduled visit. A recurring maintenance contract typically lowers the per-visit cost. We confirm a fixed price once we know your trap.
Yes. Every pump-out is documented with a dated service report recording the visit and the waste removed, so you have evidence of regular maintenance when your food establishment is inspected at licence application, renewal or routine checks.
Tell us your trap type and capacity and we'll send a vacuum crew across Dubai, Sharjah or Ajman — full pump-out, compliant disposal and a dated report. Read more about us or get in touch now.