Grease-trap Maintenance
Grease-trap Maintenance | Commercial Plumbing | Plumbing | Knoxville
When Knoxville restaurants, cafeterias, and food-service facilities need dependable grease-trap maintenance, they turn to HEP because we understand that a single clog can bring business to a halt. Our licensed technicians arrive on schedule with vacuum pumps, hydro-jetting equipment, and the know-how to remove hardened fats, oils, and grease before they back up into sinks or city lines. We document every visit for health-department compliance and even set up automatic reminders so you never miss a required cleaning.
From 24/7 emergency response to tailored maintenance plans, HEP treats grease traps as a mission-critical part of your overall commercial plumbing system. We dispose of waste responsibly, mitigate odors, and check for hidden leaks or corrosion that could cause costly downtime later. It’s fast, eco-friendly service delivered by a local team that stands behind every job with transparent pricing and a satisfaction guarantee.
FAQs
Why is regular grease-trap maintenance important for Knoxville businesses?
A clean, properly functioning grease trap prevents fats, oils, and grease (FOG) from entering the city’s sanitary sewer system. When FOG solidifies in drain lines it causes blockages, foul odors, costly plumbing emergencies, and potential Health Department violations. Knoxville’s sewer utility can fine restaurants and other food-service establishments when grease discharges exceed allowable limits, so timely maintenance protects both your plumbing and your wallet.
How often should my commercial grease trap be pumped or cleaned?
Most Knoxville restaurants and commercial kitchens need service every 30–90 days, but the exact interval depends on trap size, menu type, cooking volume, and local code requirements. The City of Knoxville follows the "25 % rule"—when FOG and solids reach one-quarter of the trap’s liquid depth, it must be cleaned. We document grease levels at each visit and set a custom schedule that keeps you in compliance while avoiding unnecessary service calls.
What signs indicate my grease trap needs immediate service?
Slow floor drains, gurgling sounds, strong rancid odors near sinks, water backing up in dish pits, and visible grease floating in the trap are red flags. Grease on parking-lot clean-outs or in mop sinks also signals overflow. If you notice any of these issues, call a licensed Knoxville grease-trap plumber right away to prevent a full blockage or health-code citation.
Are there local Knoxville regulations regarding grease-trap maintenance?
Yes. The Knoxville Utilities Board (KUB) and Knox County Health Department enforce the FOG ordinance, which requires all food-service establishments to install and maintain an approved grease interceptor. Businesses must keep pump-out manifests for at least three years and present them during inspections. Failure to comply may result in surcharges, penalties, or even suspension of water service. Our company provides the required documentation after every service visit.
What can my staff do to minimize grease build-up between professional visits?
• Dry-wipe pots, pans, and dishes before rinsing. • Strain fryer oil and dispose of it in a recycling bin, not down the drain. • Install sink strainers to catch food solids. • Train employees to avoid using hot water or detergents to flush grease—this only pushes it farther into the sewer line. • Post "No Grease" signage near sinks and floor drains. These steps extend the life of your grease trap and reduce service frequency.
What should I expect during a professional grease-trap service call?
Our licensed technicians arrive in a vacuum truck, locate and uncover the interceptor, measure FOG depth, and record the data. We pump out all liquid and solids, scrape the walls and baffles, pressure-wash if needed, inspect for damage, and test the flow to confirm proper operation. Finally, we provide a manifest detailing gallons removed and the disposal site, which you should file for regulatory compliance. Typical service takes 30–60 minutes with no interruption to kitchen operations.