Almost every restaurant, hotel, hospital, and school in this city has grease waste. All that used oil, all that grease trap waste, has to go somewhere. Here's the part most people don't know: there's only one place in New York City it can legally go. Us. We run the only grease waste transfer station in the five boroughs.
We can handle it all
Every fryer in every kitchen in this city empties out somewhere. Multiply that by all the restaurants and hotels in five boroughs and you get a real volume problem.
But all that volume isn’t a problem for us, it's our specialty.
Our trucks run six days a week. High capacity for the big jobs, the Silver Bullet for the tight ones. There is always someone on call to answer your needs.
Where the oil actually goes
Used cooking oil isn't garbage. It's two different problems.
Yellow grease is the clean stuff, straight fryer oil, pumped out before it mixes with anything else. That's the valuable end. It gets filtered to pull out the food particles and water, then it's ready for a biodiesel plant to run it through the next step: mix in methanol and a little sodium hydroxide, and the oil breaks down into biodiesel and glycerin. Some of that biodiesel ends up in the blend that heats buildings and runs city fleets right here in New York.
Brown grease is the other half, what comes out of a grease trap. Sludge, food scraps, wastewater, all mixed together. Nobody's making clean fuel out of that without a lot more processing, and it has to be de-watered and handled as its own waste stream before it goes anywhere.
Either way, none of it belongs in a drain. New York's sewers already fight enough grease. Here's why that actually matters, not just to us, but to the whole city:
- It keeps grease out of the water. FOG that reaches a river, a lake, or the harbor doesn't break down and go away. It sits there, and it's a mess for whatever's living in it.
- It keeps the oxygen where it needs to be. Enough grease on the surface forms an oily film. That film cuts off oxygen from below, and the fish pay for it.
- It keeps the sewers running. Grease that isn't caught builds up in the lines. That's how you get backups, slow drains, overflows — and how the city ends up paying to jet out pipes that never should've clogged in the first place.
- It keeps treatment plants working the way they're supposed to. The less FOG that shows up at a wastewater plant, the less sludge they've got to deal with, and the less it costs to run the place.
- It keeps grease out of the ground, too. A sewer backup doesn't always stay in the pipe. Sometimes it finds its way into the soil and groundwater instead. Catching the grease before it gets that far means that never happens.
- It puts the oil to use instead of the landfill. Yellow grease that gets picked up right becomes biodiesel instead of rotting in a landfill somewhere, throwing off methane. That's less waste, less fuel we have to pull out of the ground elsewhere, and fewer emissions on both ends.
You've heard about the fatbergs, the ones that shut down whole blocks of pipe. Every gallon we haul out, yellow or brown, is one less pound of that mess. That's not a talking point. That's the job.
Fifty years, one job, done right
Three generations of this family have run trucks through this city. We've hauled 3,500 gallons of the dirtiest sewage waste out of basements nobody wants to think about. We've got a high-capacity truck that holds 3,500 gallons of grease trap waste, and a Silver Bullet for the narrow city streets, and portable machines to clean grease traps on the highest floors of your building. Grease waste is our business. Always has been.
Being the only grease transfer station in NYC isn't a slogan. It's fifty years of somebody having to be the one who shows up. That's us. Contact us.