Grease-trap Installation
Grease-trap Installation | Commercial Plumbing | Plumbing | Dunlap
Running a restaurant, cafeteria, or food-service kitchen in Dunlap means keeping fats, oils, and grease out of the sewer lines—and HEP is here to make that easy. Our licensed technicians size, install, and hook up grease traps that match your volume and local code requirements, all while minimizing downtime for your staff. From the first site visit to the final inspection, we handle every detail with the same precision we bring to high-pressure water lines, gas piping, and all other facets of commercial plumbing.
Choose HEP and you get more than an installation; you gain a partner who schedules maintenance reminders, provides on-call 24/7 support, and certifies that your paperwork is always up to date for city inspectors. Protect your business from costly blockages and fines—call or click today and let our Dunlap team keep your kitchen flowing smoothly.
FAQs
Why does my Dunlap commercial kitchen need a grease trap?
Local plumbing and environmental regulations require every food-service establishment in Dunlap to keep fats, oils, and grease (FOG) out of the public sewer system. A properly sized and installed grease trap captures these materials before they cool and solidify in the drain line, which prevents costly blockages, protects wastewater treatment infrastructure, and helps you avoid code violations and fines. In short, the device is both a legal requirement and a smart investment in uninterrupted kitchen operations.
What size grease trap should I install for my business?
Grease-trap capacity is determined by several factors: the number and size of sinks and dishwashers, drainage fixture units (DFUs), peak flow rate in gallons per minute (GPM), and the type of food you prepare. Dunlap plumbing inspectors generally follow the IPC/UPC sizing formulas, but some restaurants need larger traps to satisfy Sequatchie County Health Department guidelines. During our site visit we measure actual flow rates, review your menu and hours of operation, and then recommend a hydromechanical unit (5–100 GPM) or a larger gravity interceptor (500–3,000 gal) that will pass inspection while leaving room for future growth.
How long does installation take and will I have to shut down my kitchen?
Most above-ground hydromechanical grease traps can be installed in 4–6 hours, usually before opening or after closing so you experience little to no downtime. In-ground gravity interceptors require excavation, concrete coring, and inspection; that process typically runs 1–2 days, plus cure time for any slab repairs. We coordinate with the city inspector to schedule the final sign-off quickly and, when possible, phase the work so that at least part of your kitchen can continue operating.
What permits and codes apply to grease-trap installation in Dunlap?
You will need a Dunlap Plumbing Permit and, for in-ground units, a Sequatchie County Environmental Health review. The installation must comply with the current International Plumbing Code (IPC 2021 as adopted by Tennessee), Dunlap Municipal Code §18-109 (Grease Management), and any additional guidelines from Tennessee Department of Environment & Conservation (TDEC). We handle all paperwork—permit applications, engineered drawings if required, and scheduling of rough-in and final inspections—so your project remains fully compliant.
How much does a commercial grease trap installation cost?
Pricing depends on the trap type, size, location, and site conditions: • Above-floor hydromechanical units: $1,200–$3,500 installed, including stainless or PVC piping and backwater valve if needed. • In-ground gravity interceptors (750–1,500 gal): $6,000–$16,000, covering tank, excavation, concrete work, traffic-rated lids, and inspection fees. • Additions such as sampling ports, high-level alarms, or automatic recovery devices increase the budget. We provide a detailed, line-item quote after our no-obligation site survey so you can plan capital expenses accurately.
How often should I pump or service my grease trap, and do you offer maintenance plans?
Dunlap’s “25 Percent Rule” requires cleaning whenever the combined depth of grease and solids reaches one-quarter of the trap’s liquid volume—typically every 30–90 days for busy restaurants and every 4–6 months for cafeterias or schools. Regular service prevents odors, backups, and code violations. Our company offers scheduled pumping, on-site manifest documentation, biodegradable enzyme dosing, and annual compliance reports, all bundled into a fixed-price maintenance plan that keeps you inspection-ready year-round.