Grease-trap Maintenance
Grease-trap Maintenance | Commercial Plumbing | Plumbing | Apison
When bustling Apison kitchens run hot, even a few ounces of hardened grease can slow the whole operation. HEP’s licensed technicians arrive on your schedule, pump and scrape every chamber, jet the incoming and outgoing lines, and document the service for health-department records—so you can focus on feeding customers, not fighting backups. From 24/7 emergency calls to routine interval cleanouts, our seasoned pros bring the same precision and courtesy that made HEP a local favorite in HVAC and electrical work to the specialized world of commercial plumbing.
We back each grease-trap maintenance visit with transparent pricing, photo-verified results, and a “leave-no-odor” guarantee. Whether you manage a single café on Main Street or a multi-site franchise across Hamilton County, you’ll have a dedicated account rep, digital service logs, and priority response times built in. Keep your kitchen compliant, your drains flowing, and your guests happy—reach out today and discover how simple grease-trap care can be when true commercial plumbing experts handle the dirty work.
FAQs
Why is regular grease-trap maintenance important for my Apison commercial kitchen?
A properly maintained grease trap prevents fats, oils, and grease (FOG) from entering Apison’s municipal sewer lines, reducing the risk of costly backups, foul odors, and health-department violations. Scheduled service also extends the life of your trap, keeps plumbing repair bills down, and helps you stay compliant with Hamilton County and Tennessee Department of Environment & Conservation (TDEC) requirements.
How often should my grease trap be cleaned according to local regulations?
Hamilton County recommends that commercial kitchens clean their grease traps when 25 % of the liquid depth is filled with FOG or solids, which for most restaurants translates to every 30–90 days. High-volume facilities such as cafeterias or barbecue restaurants may need monthly service, while low-volume cafés might stretch to a 90-day cycle. We offer free on-site evaluations in Apison to establish the right schedule and provide documentation for health-department inspections.
What signs indicate that my grease trap needs immediate service?
Common red flags include slow-draining sinks or floor drains, gurgling sounds, sewage odors in the kitchen, grease or solids visible in inlet/outlet tees, and grease slicks in nearby parking-lot drains. If you notice any of these, call us right away—waiting can lead to overflows, fines, and temporary closure by the county health inspector.
What does your grease-trap maintenance service include?
1) Complete pump-out of liquids and solids using a vacuum truck licensed to haul FOG waste. 2) Scraping and pressure-washing interior walls, baffles, and tees. 3) Inspection of the inlet/outlet, flow restrictor, and lid for damage or corrosion. 4) Minor repairs such as gasket or bolt replacement if needed. 5) Accurate manifest and volume report for your records and regulatory compliance. 6) Responsible transport of waste to a state-approved processing facility with disposal receipts provided within 24 hours.
Are you licensed to haul and dispose of grease waste, and do you provide compliance paperwork?
Yes. Our technicians hold current Tennessee master plumbing licenses, and our vacuum fleet is permitted by TDEC for FOG transportation. After each service we issue a Grease Waste Manifest, pump-out log, and digital photo record, all accepted by Hamilton County inspectors. We keep backup copies on file for five years in case of audit.
What can my staff do to reduce grease buildup between service visits?
• Dry-wipe plates, pots, and pans before rinsing. • Install sink strainers to catch food solids. • Train employees to pour used fryer oil into a recycling bin, not the sink. • Use water at 140 °F or lower when pre-rinsing; hotter water liquefies grease and lets it solidify farther down the line. • Schedule a brief quarterly on-site training session with us—free for Apison customers—to reinforce best practices and keep your trap running efficiently.