- HEP Plumbing
- High-volume Grease Trap

High-volume Grease Trap
High-volume Grease Trap | Commercial Plumbing | Plumbing | Jacksboro
When a bustling kitchen in Jacksboro pauses because a grease trap is backing up, HEP’s high-volume experts step in fast. Our technicians arrive with powerful jetting equipment, vacuum trucks, and years of specialized training to clear blockages, haul away waste, and reset your operation before the lunch crowd even notices. From restaurant rows on South Main to busy school cafeterias, we keep the flow steady, the floors dry, and the health inspector smiling.
Behind every swift fix is a streamlined maintenance plan designed for true commercial plumbing demands. We map usage patterns, schedule proactive pump-outs, and file all city compliance paperwork, so you can focus on the menu, not the mess. Around the clock, HEP delivers the grit, the gear, and the guarantee that Jacksboro kitchens will never get bogged down by grease.
FAQs
What qualifies as a “high-volume” grease trap, and does my Jacksboro business need one?
In Texas, a high-volume grease trap (also called a gravity grease interceptor) generally refers to any unit rated at 500 gallons or larger that serves kitchens producing significant grease-laden wastewater—think busy restaurants, school cafeterias, hotels, grocery stores with delis, or BBQ venues. If your establishment uses multiple fryers, woks, charbroilers, or large dish machines, local plumbing code and the City of Jacksboro will almost certainly require a high-volume interceptor sized according to fixture count, flow rate, and 30-minute retention time formulas. A licensed commercial plumber can run those calculations and confirm whether an in-kitchen hydromechanical trap or an exterior gravity interceptor is the right fit.
How often should a high-volume grease trap be pumped and cleaned in Jacksboro?
Most commercial kitchens in Jack County follow the “25 % rule” or a maximum 30-day interval—whichever comes first. The 25 % rule means the combined thickness of FOG (fats, oils, grease) and settled solids cannot exceed one-quarter of the interceptor’s liquid depth. Exceeding that threshold impairs separation, risks downstream blockages, and can trigger code violations or surcharges from the municipal wastewater plant. Busy venues might need service every 7–14 days; lower-volume cafeterias may stretch to 45 days with approval from the city’s wastewater department. Keeping pumping logs on-site is mandatory during health or plumbing inspections.
What regulations govern grease trap installation and maintenance in Jacksboro, Texas?
Grease trap sizing and maintenance are regulated under: (1) the 2021 International Plumbing Code as adopted by the City of Jacksboro; (2) Texas Commission on Environmental Quality (TCEQ) Chapter 312 for grease interceptor management; and (3) local Ordinance § 50-146, which empowers the city to inspect, cite, and fine establishments for non-compliance. You must: • Obtain a plumbing permit for new or replacement installs • Use an ASME-rated interceptor • Keep cleaning manifests for 3 years • Employ a registered waste hauler for off-site FOG disposal. Non-compliance can lead to $2,000-per-day fines and water service interruption.
How does professional grease-trap plumbing differ from standard drain cleaning?
Standard drain cleaning only clears blockages inside pipes, often with augers or jetting. Grease-trap plumbing involves a broader scope: • Correct interceptor sizing and placement to meet hydraulic demands • Installation of sample/monitoring ports for inspectors • Grade and vent pipework to prevent backups • Establishing a maintenance schedule and staff training on best kitchen practices • Coordinating certified pump-out services and tracking manifests. A commercial plumber also pressure-tests the system, calibrates flow-control devices, and ensures downstream sanitary sewer lines will not be overloaded with emulsified grease during cleaning.
What warning signs indicate my grease interceptor is undersized or malfunctioning?
• Frequent drain backups or foul odors near floor sinks or dish pits • Grease cap forming on top of interceptor within days of cleaning • Grease surfacing at exterior clean-outs • High effluent FOG readings (>150 mg/L) on city sample tests • Corrosion or baffle collapse inside the unit • Lift-station pumps clogging with stringy grease. If any of these appear, call a licensed commercial plumber promptly. They will camera-scope lines, test flow rates, and may recommend upsizing, interceptor replacement, or installing a solids pre-filter.
Can a commercial plumber retrofit my existing grease management system to handle higher volume?
Yes. Options include: • Installing a parallel interceptor to double capacity without shutting down operations • Replacing a hydromechanical trap with an exterior gravity unit up to 2,000 gallons • Adding automated grease removal devices for high-temperature fryer lines • Incorporating solids interceptors ahead of the main trap to extend pump-out intervals • Upgrading inlet/outlet pipe diameter and venting to correct flow restrictions. A site survey, load calculation, and city permit are required, but most retrofits can be completed during off-hours to minimize kitchen downtime.