FCC Yazoo City FY 27 Grease Trap Maintenance and Cleaning
Posted
Sep 24, 2026
Oct 15, 2026
The contractor shall systematically execute the following technical requirements for all institutional grease traps designated in section 6. 0: comprehensive assessment: prior to pumping, the contractor must visually inspect the structural integrity of each tank, including checking the configuration of baffles, lids, and seals. Any observed defects, structural failures, or plumbing backlogs must be instantly reported to the food service administrator. Total content evacuation: the contractor must vacuum-pump the entire liquid and solid contents of each trap. Skimming or partial pumping is strictly prohibited. Mechanical wall & baffle scraping: following evacuation, technicians must manually or mechanically scrape all internal walls, partitions, and structural baffles. This process must thoroughly remove all hardened, adhered grease scale, scum crusts, and accumulated sediment layers. Hydro-flushing & detail washdown: internal trap surfaces, components, and inlet/outlet plumbing lines must be detail washed or hydro-flushed to remove residual grease filming. Lids must be resealed tightly upon task completion.
