Grease-trap Maintenance
Grease-trap Maintenance | Commercial Plumbing | Plumbing | Alcoa
Grease traps are the silent heroes of every Alcoa kitchen, capturing fats, oils, and solids before they wreak havoc on pipes and city sewers. HEP’s certified technicians arrive when your doors close or before they open, pumping, scraping, and flushing each trap so your operation keeps its momentum—and its health code record—spotless. From corner cafés on Hall Road to high-volume dining halls near the airport, we tailor maintenance plans that fit your schedule, keep surprise shutdowns at bay, and prevent the steep fines that follow an avoidable overflow.
But our commitment doesn’t end with the trap. Backed by decades of commercial plumbing experience, we inspect inlet and outlet lines, recalibrate flow control devices, and haul away waste in compliance with local regulations—all while documenting every service for your records. One call to HEP secures rapid response, transparent pricing, and genuine peace of mind so you can focus on sizzling, sautéing, and serving instead of stressing about what’s slipping down the drain.
FAQs
Why is regular grease-trap maintenance crucial for commercial kitchens in Alcoa?
A well-maintained grease trap prevents fats, oils and grease (FOG) from entering the municipal sewer system, which protects your plumbing, avoids costly emergency backups, and keeps you in compliance with Alcoa Utilities and EPA wastewater regulations. Neglecting maintenance can lead to foul odors, health-department citations, and fines for environmental violations.
How often should my business schedule grease-trap servicing?
Most Alcoa food-service establishments need professional grease-trap cleaning every 30–90 days, but the exact frequency depends on trap size, kitchen capacity, menu type and local rules. A good rule of thumb is the “25 percent rule”: once grease and solids occupy a quarter of the trap’s liquid capacity, it’s time to pump. Our technicians can set up a customized schedule after an initial inspection.
What does a professional grease-trap maintenance visit include?
1) Measurement of FOG and solids levels. 2) Complete pump-out of liquids and solids. 3) Scraping and pressure-washing of trap walls, baffles and lids. 4) Inspection for cracks, worn gaskets or loose bolts. 5) Proper disposal of collected waste at a licensed grease-receiving facility. 6) Written service documentation for your health-department records. We also offer recommendations to improve kitchen practices and extend intervals between cleanings.
What signs indicate my grease trap needs immediate attention?
• Slow-draining sinks or floor drains. • Persistent sewer or rancid-grease odors around the kitchen or parking lot. • Grease visible in downstream clean-outs or manholes. • Gurgling noises when water is discharged. • Grease levels higher than 25 % of trap capacity. If you notice any of these, call us promptly to avoid a full blockage or possible overflow.
Are there specific regulations in Alcoa governing grease-trap maintenance?
Yes. The City of Alcoa Public Works Department enforces NFPA 96 and local FOG ordinances that require commercial food facilities to install, maintain and document grease traps or interceptors. Records of each cleaning must be kept on site for at least three years and be available during health-department inspections. Failure to comply can result in fines or suspension of your utility service.
How can my staff minimize grease build-up between professional cleanings?
• Scrape excess food and grease into trash before washing dishes. • Use sink strainers to catch solids. • Train employees to avoid pouring hot oil down drains. • Wipe cookware with disposable towels before rinsing. • Implement a regular enzyme-based drain-maintenance program (approved by the city). • Keep an eye on trap lids to make sure they stay sealed and intact. Following these practices reduces FOG loading, lowers service costs and extends the life of your plumbing infrastructure.