Grease Interceptor
Grease Interceptor | Commercial Plumbing | Plumbing | Dandridge
Keeping a busy Dandridge kitchen running smoothly means keeping fats, oils, and grease out of your drain lines—something HEP has perfected with its dedicated grease interceptor services. Our licensed technicians size, install, and maintain interceptors that meet the latest municipal codes, protecting your business from costly shutdowns and fines. Whether you operate a roadside diner on Highway 92 or a full-service cafeteria by Douglas Lake, we tailor solutions that match your volume, layout, and budget.
As part of our comprehensive commercial plumbing expertise, HEP schedules routine clean-outs, provides emergency pump-outs 24/7, and delivers detailed compliance reports you can hand straight to the inspector. From the first site visit to the final pressure test, we stay transparent, efficient, and courteous—so the only thing you’re serving is great food, not clogged pipes. Call today and let Dandridge’s most trusted team keep your kitchen flowing.
FAQs
What is a grease interceptor and why does my Dandridge commercial kitchen need one?
A grease interceptor (sometimes called a grease trap) is a plumbing device that captures fats, oils, and grease (FOG) before they enter the sanitary sewer. In a busy commercial kitchen these by-products quickly cool and solidify in drain lines, causing blockages, foul odors, and costly backups. Local ordinances, the Tennessee Plumbing Code, and the City of Dandridge’s Pretreatment Program all require food-service establishments to install and maintain a properly sized interceptor to protect public sewers and the environment.
Are grease interceptors required by code in Dandridge or Jefferson County?
Yes. Section 1003 of the Tennessee Plumbing Code, adopted by both Dandridge and Jefferson County, mandates grease control equipment for any facility that prepares or serves food. In addition, the Dandridge Wastewater Department enforces a FOG ordinance that can impose fines or even shut down service if excessive grease is discharged. Installing an approved interceptor and keeping maintenance logs is the simplest way to stay compliant and avoid penalties.
How do I determine the right size grease interceptor for my restaurant?
Sizing is based on several factors: the number of fixtures connected (sinks, dishwashers, floor drains), gallons of water used during peak hours, seating capacity, and the type of cuisine. The plumbing code provides formulas, but local officials often ask for submittals showing calculated flow rate and retention capacity. Our commercial plumbing team can perform a site survey, calculate the minimum required volume (often 500–1,500 gallons for small to mid-size operations), and prepare the engineered drawings the Dandridge building department needs for permit approval.
What is involved in professional grease interceptor installation, and how long does it take?
After sizing and permitting, we: 1) Excavate or core-drill for the interceptor location (usually outside, sometimes inside on a slab). 2) Reroute kitchen waste lines to the inlet, with a clean-out for servicing. 3) Install the interceptor per manufacturer specs, level and vented. 4) Backfill, test for leaks, and obtain the final plumbing inspection. For a standard outdoor, below-grade unit the work typically takes 1–2 days, with an additional day for concrete or asphalt restoration. We schedule around your hours so your kitchen experiences minimal downtime.
How often should a grease interceptor be pumped and cleaned, and can your team handle the maintenance?
Most Dandridge restaurants need service every 30–90 days, depending on size and grease output. The 25% rule (when solids and grease reach a quarter of the tank’s liquid depth) is the industry standard. Our licensed plumbers offer full service: vacuum pumping, baffle inspection, inlet/outlet jetting, and recordkeeping. We provide a manifest you can show to health or wastewater inspectors to demonstrate compliance.
What signs indicate my grease interceptor is malfunctioning and needs repair or replacement?
Slow drains, recurring kitchen backups, a rancid odor near the interceptor, or grease slicks downstream in the municipal clean-out are common red flags. Internally, broken baffles, corroded walls, or collapsed lids reduce efficiency and pose safety hazards. If you notice any of these issues, call us for a video inspection. We can often repair components on the spot, but if the tank is undersized or structurally failed we’ll recommend replacement with a code-approved unit sized for current demand.