Grease-trap Backups
Grease-trap Backups | Commercial Plumbing | Plumbing | Church Hill
When a grease trap backs up in the middle of a lunch rush, every minute counts. HEP brings fast, code-compliant relief to Church Hill restaurants, cafeterias, hotels, and food-service facilities, clearing clogs, pumping out waste, and deodorizing lines before health inspectors or unhappy guests ever notice. Our certified technicians arrive equipped with high-capacity jetters and vacuum units, isolate the blockage, and restore flow while protecting your kitchen fixtures and fresh-water lines. We even monitor FOG levels and schedule preventive maintenance so you can stay focused on sizzling steaks instead of surprise shutdowns.
Behind every swift fix is decades of commercial plumbing experience and a 24/7 dispatch team that actually answers the phone. From emergency backups to full trap replacements and dielectric hookups, we handle the messy side of running a spotless kitchen—filing local permits, documenting compliance records, and recycling waste responsibly. Call today and see why Church Hill’s busiest kitchens trust HEP to keep the grease where it belongs: out of sight and out of mind.
FAQs
What typically causes a grease-trap backup in a commercial kitchen?
Most backups happen when fats, oils, and grease (FOG) solidify and accumulate inside the trap faster than they are removed. Food solids, detergents that break down grease into smaller particles, and infrequent pumping also contribute. Over time the outlet baffle can clog, preventing wastewater from exiting and forcing greasy water back up through floor drains or sinks.
How can I tell if my grease trap is starting to back up?
Early warning signs include slow-draining sinks, gurgling sounds from floor drains, foul odors near the trap or dish area, and grease slicks appearing on the surface of mop sinks. If you remove the lid (with caution) and see grease thicker than 25 % of the trap’s depth, service is overdue and a backup is imminent.
Why is professional grease-trap service better than doing it in-house?
Licensed commercial plumbers bring vacuum trucks, hydro-jetting equipment, and proper disposal manifests. We completely evacuate liquids and solids, pressure-wash internal walls, inspect baffles for damage, and document waste volumes for city compliance. In-house cleanings usually skim only the surface layer, leaving hardened grease behind that quickly causes another blockage.
How often should a grease trap be pumped in Church Hill?
The City of Richmond recommends cleaning when grease occupies 25 % of the trap’s liquid depth or at least every 90 days—whichever comes first. High-volume fry kitchens may need monthly service, while low-volume cafés can go 3–4 months. We offer free on-site evaluations to set the correct schedule for your business.
What happens during a service call for a grease-trap backup?
1) We locate and isolate the trap to stop further overflow. 2) A vacuum truck removes all wastewater, grease, and solids. 3) We hydro-jet inlet and outlet lines to clear downstream blockages. 4) Internal components are inspected; damaged gaskets or baffles are replaced on the spot. 5) The trap is reassembled, refilled with clean water, and flow-tested. 6) We provide a disposal manifest and preventive maintenance tips before leaving.
Are there local regulations I need to follow, and can you help me stay compliant?
Yes. Richmond’s FOG Management Ordinance requires commercial food establishments to install, maintain, and document grease-trap cleanings. Records must be kept on-site for three years and be available for inspection. Our team supplies stamped service logs, electronic reports, and automatic reminders so you never miss a deadline or risk fines.