Grease-trap Maintenance
Grease-trap Maintenance | Commercial Plumbing | Plumbing | Crab Orchard
In bustling Crab Orchard kitchens, a clogged or neglected grease trap can bring service to a grinding halt. HEP’s seasoned technicians arrive with specialized equipment, clear every ounce of FOG (fats, oils, grease), and document the work so you stay code–compliant. From mom-and-pop diners to high-volume cafeterias, we keep your drains flowing, odors down, and inspectors happy—usually in a single, mess-free visit.
Whether you need routine pumping, emergency backup removal, or a customized maintenance schedule, our commercial plumbing team is on call 24/7 with transparent pricing and a satisfaction guarantee. Trust HEP to protect your investment, your reputation, and the environment by giving your grease trap the expert care it deserves.
FAQs
Why is regular grease-trap maintenance important for my Crab Orchard commercial kitchen?
A properly maintained grease trap prevents fats, oils, and grease (FOG) from entering the municipal sewer system. In Crab Orchard, backups caused by FOG can shut down your kitchen, generate unpleasant odors, and even trigger costly fines or forced closures from the local health department. Routine maintenance keeps lines clear, protects the environment, extends the life of your plumbing, and ensures you stay compliant with city and state regulations.
How often should a grease trap be pumped and cleaned in Crab Orchard?
Frequency depends on the size of the trap, the volume of food you produce, and your cooking methods. As a rule of thumb, West Virginia food-service establishments must clean grease interceptors at least every 90 days or when solids and grease reach 25 % of the trap’s total liquid depth—whichever comes first. High-volume operations like diners or BBQ restaurants often require monthly service. Our technicians can inspect your system and set up a custom schedule that keeps you compliant and worry-free.
What warning signs indicate my grease trap needs immediate service?
Call us if you notice any of the following: • Slow-draining sinks or floor drains • Gurgling noises in the drain lines • Persistent sewer or rancid-grease odors in the kitchen or outside near the interceptor • Grease accumulating in the parking lot or storm drains • Grease content visibly near the surface of the trap when you lift the lid. Addressing these issues right away prevents emergency shutdowns and expensive line jetting.
What does your grease-trap maintenance service include?
Our commercial program provides: 1. On-site evaluation of trap size, condition, and accessibility. 2. Complete pump-out of all liquids and solids—no skim-and-go. 3. High-pressure water jetting of inlet and outlet lines to remove residual FOG buildup. 4. Scraping and deodorizing of the trap walls, baffles, and cover. 5. Inspection for cracks, broken gaskets, or missing baffles. 6. Detailed service report with before-and-after photos and waste manifest for your compliance records. 7. Scheduling of the next maintenance visit so you never miss a deadline.
Are there local regulations in Crab Orchard or West Virginia that I must follow?
Yes. Crab Orchard adheres to the Raleigh County Public Service District’s FOG ordinance as well as West Virginia DEP requirements. Businesses must: • Install an approved grease interceptor sized per the current plumbing code. • Keep maintenance logs and pump-out receipts on site for three years. • Ensure no more than 100 mg/L of FOG leaves the interceptor. Non-compliance can lead to inspection failures, surcharges on your water bill, or civil penalties. Our technicians document every service so you have the paperwork ready for inspectors.
How can my staff minimize grease buildup between scheduled services?
Train employees to: • Dry-wipe pots, pans, and dishes with paper towels before washing. • Use sink strainers and empty them into the trash frequently. • Dispose of used cooking oil in labeled recycling barrels—not down the drain. • Keep records of all maintenance and train new hires on FOG best practices. • Run hot water only when necessary; excessive hot water can liquefy grease that later solidifies downstream. These everyday habits can significantly extend the interval between pump-outs and lower your plumbing costs.