Restaurant Grease Traps
Restaurant Grease Traps | Commercial Plumbing | Plumbing | Clairfield
When Clairfield kitchens are humming, your grease trap can’t skip a beat. HEP’s certified technicians specialize in the fast, tidy removal of fats, oils, and grease that slow drains, cause odors, and trigger costly shutdowns. With decades of commercial plumbing experience behind every truck, we arrive ready to pump, jet-clean, and inspect your system in one efficient visit, so chefs stay cooking and guests keep smiling.
Our team knows the code book by heart, partnering with you on scheduled maintenance plans that satisfy health inspectors and prevent fines. From installing high-capacity interceptors to emergency after-hours backups, we use eco-friendly disposal methods and detailed digital reporting to make compliance effortless. Trust HEP to keep your restaurant’s most overlooked system flowing freely—because great meals start with clear pipes.
FAQs
Why does my Clairfield restaurant need a professionally serviced grease trap?
A grease trap prevents fats, oils, and grease (FOG) from entering the municipal sewer system, where they can solidify and cause costly blockages or fines. Professional servicing ensures that the trap is pumped, inspected, and cleaned to the correct depth, preventing foul odors, backups, equipment damage, and health‐code violations that can jeopardize your business.
How often should my commercial grease trap be pumped or cleaned in Clairfield?
Frequency depends on the trap’s size, the volume of meals you serve, and city regulations, but most Clairfield food establishments require service every 30–90 days. A 25 percent rule applies: once grease and solids occupy one‐quarter of the trap’s liquid depth, it is time for a pump-out. Our technicians track the accumulation rate and set an optimized schedule so you never miss a mandated service date.
What happens during a professional grease trap service call?
1) We document the current grease and solids level. 2) A vacuum truck completely pumps out the contents—liquids and solids alike. 3) Baffles, lids, and inlet/outlet tees are scraped and power-washed. 4) The technician inspects for cracks, corrosion, or missing components. 5) Flow tests confirm proper operation. 6) We haul the waste to an approved disposal facility and provide a manifest for your records, satisfying health-department requirements.
What local regulations govern grease trap maintenance in Clairfield, and how can you help me stay compliant?
Clairfield follows statewide Tennessee Department of Environment & Conservation (TDEC) pretreatment rules, which require food service establishments to install and maintain grease interceptors, keep service logs for three years, and ensure FOG discharges stay below prescribed limits. Our company maintains digital records of each service, provides compliance certificates after every visit, and will coordinate with inspectors on your behalf to ensure you pass surprise audits.
What warning signs indicate that my grease trap or drain line needs immediate attention?
Slow floor drains, gurgling sounds in the sink, strong rancid odors near the trap, grease slicks in the parking lot, and water backing up into dish-washing areas all suggest the trap is full or malfunctioning. If you notice any of these symptoms, shut down grease-producing equipment and call us right away to prevent an after-hours emergency and potential health-department closure.
What best practices can my kitchen staff follow to reduce grease build-up between scheduled services?
• Dry-wipe plates, pots, and pans before washing. • Install sink strainers to capture solids. • Pour used cooking oil into labeled recycling bins, never down the drain. • Train staff to monitor interceptor lids for leaks. • Schedule daily trap skimming for under-sink units. • Post “NO GREASE” signs near sinks. Following these habits minimizes FOG discharge, reduces pump-out frequency, and extends the life of your plumbing system.