Grease-trap Service
Grease-trap Service | Commercial Plumbing | Plumbing
From bustling restaurants to high-volume cafeterias, a clogged or poorly maintained grease trap can bring business to a sudden, smelly halt. HEP’s licensed experts arrive on schedule with powerful jetters, vacuum units, and the know-how to keep fats, oils, and grease from backing up into your sinks—or worse, the city sewer. We clean, inspect, and document every trap, making sure you stay compliant with local codes while avoiding costly fines or emergency shutdowns. That sort of proactive care is why dozens of regional kitchens trust our commercial plumbing team month after month.
When you partner with HEP, you get more than a pump-and-go service; you gain a 24/7 ally who understands the pressure of running a business. Our transparent pricing, digital service reports, and environmentally responsible disposal give you confidence that the dirty work is handled the right way, every time. Keep your operation flowing smoothly—schedule your next grease-trap service with the leaders in commercial plumbing today.
FAQs
What is a grease trap and why does my commercial kitchen need one?
A grease trap (also called a grease interceptor) is a plumbing device that separates fats, oils, and grease (FOG) from wastewater before it enters the sanitary sewer system. In commercial kitchens, large volumes of FOG flow down sinks, dishwashers, and floor drains. Without a trap, these substances solidify in pipes, causing backups, foul odors, and costly fines. Local health departments and water authorities typically mandate grease traps for restaurants, cafeterias, hotels, and food-processing facilities to protect municipal sewer lines and the environment.
How often should my grease trap be cleaned or serviced?
The general rule is to clean a grease trap when it reaches 25 percent of its capacity with grease and solids, but the exact interval depends on kitchen size, cooking volume, and trap capacity. Most small in-kitchen traps require service every 1–4 weeks, while larger exterior interceptors may need pumping every 1–3 months. We provide a customized maintenance schedule after a site inspection, ensuring you stay compliant with local regulations and avoid emergency backups.
What are the warning signs that my grease trap needs immediate attention?
• Slow-draining sinks or floor drains • Gurgling sounds in plumbing lines • Persistent sewer or rancid grease odors around the kitchen or parking lot • Grease or solid debris visible in clean-out tees or manholes • Backups or overflows from the trap lid or nearby drains If you notice any of these symptoms, call us right away to prevent shutdowns and potential health-department violations.
What services are included in your commercial grease-trap maintenance package?
Our full-service program covers: 1. Pump-out and removal of all grease, solids, and wastewater. 2. Scraping and high-pressure washing of interior walls, baffles, and inlet/outlet pipes. 3. Inspection of gaskets, lids, flow restrictors, and structural integrity. 4. Disposal of collected waste at a licensed recycling or treatment facility with manifest paperwork. 5. Optional enzyme dosing or biological treatment to minimize future buildup. 6. Detailed service report for your compliance records, including before-and-after photos and volume removed.
Are there local regulations or permits involved in grease-trap service?
Yes. Most municipalities have FOG ordinances that dictate minimum cleaning frequencies, record-keeping requirements, and approved waste-hauling procedures. Some cities also require annual inspections or permits for grease-trap operation. We stay up to date with all local, county, and state regulations, handle permit submissions when necessary, and provide the documentation you need for health, fire, and sanitation inspections.
What preventive steps can I take to reduce grease-trap problems and extend its lifespan?
• Train staff to scrape food waste into trash before washing. • Keep strainers in all sinks and floor drains. • Avoid pouring hot oil or fryer grease down drains—store it in proper recycling containers. • Use water at the lowest practical temperature when rinsing to minimize grease emulsification. • Install sink-mounted FOG dosing systems or biological additives if recommended. • Follow the cleaning schedule we provide and keep service records organized. By combining good kitchen practices with regular professional maintenance, you’ll maximize trap efficiency, minimize costly repairs, and stay in compliance.