Grease‐trap Maintenance
Grease‐trap Maintenance | Commercial Plumbing | Plumbing | McDonald
When fats, oils and food debris threaten to clog your kitchen operations, HEP’s grease-trap maintenance specialists swoop in with the skill, tools and reliability that McDonald businesses count on. Our technicians focus exclusively on commercial plumbing challenges, pumping, cleaning and inspecting every component of your grease interceptor so you stay compliant with local codes and avoid costly downtime. Whether you run a bustling diner on West Main or a school cafeteria off Meadow Drive, we tailor service schedules that fit your volume and budget—leaving you with clear drains and complete peace of mind.
Beyond spotless grease-traps, you’ll appreciate our prompt arrivals, transparent pricing and eco-friendly disposal practices. We’re on call 24/7 for emergency backups, backflow testing or any other commercial plumbing need, and each visit comes backed by HEP’s workmanship guarantee. Ready to keep your kitchen flowing smoothly? Give us a call or book online today, and let the pros handle the grease while you focus on serving great food.
FAQs
How often should a commercial grease trap be cleaned in McDonald?
In most McDonald food-service establishments, we recommend cleaning every 1–3 months. Local regulations (including Allegheny and Washington County health codes) generally require cleaning at 25 % solids capacity or every 90 days—whichever comes first. High-volume kitchens such as fast-food or full-service restaurants may need monthly service, while bakeries or coffee shops can often extend to the full three months. Staying on a fixed schedule prevents backups, foul odors, and costly emergency calls.
What are the signs that my grease trap needs immediate maintenance?
Warning indicators include slow-draining sinks or floor drains, gurgling noises, foul sewer odors in the kitchen, visible grease or solids in downstream clean-outs, and grease levels reaching over 25 % of the trap’s liquid depth. If you notice any of these symptoms in your McDonald facility, call a licensed commercial plumber right away to avoid violations or shutdowns.
Are there local regulations for grease-trap maintenance that I must follow?
Yes. The Pennsylvania Department of Environmental Protection (DEP), local municipal sewer authorities, and county health departments all regulate grease discharge. In McDonald, you must keep cleaning logs on-site, ensure an appropriately sized trap is installed, and schedule pumping frequently enough to maintain < 100 mg/L FOG (fats, oils, grease) in effluent. Failure to comply can result in fines or suspension of your food-service license.
What does professional grease-trap maintenance include?
Our commercial service in McDonald covers: 1. Pre-inspection and measurement of grease and solids depth. 2. Complete pump-out of liquids and solids using a vacuum truck. 3. Scraping and power-washing internal baffles and walls. 4. Inspection of gaskets, baffles, and inlet/outlet tees for damage. 5. Recording service data (date, volume removed, technician signature) for regulatory logs. 6. Proper disposal of waste at an approved FOG processing facility, then issuing a manifest for your records.
Can in-house staff add enzymes or chemicals instead of scheduling a pump-out?
Enzymes and chemical additives may provide short-term odor control, but they do not remove grease or solids from the trap. In fact, rule 73.41 of the PA DEP Code specifically discourages emulsifying agents because they push grease downstream, risking blockages in municipal lines. Only physical pump-out by a licensed professional meets health-department and sewer-authority requirements.
How can I reduce grease build-up between service visits?
Implement best practices: (1) Post “No Grease” signs near sinks to remind staff. (2) Dry-wipe pans and dishes with paper towels before rinsing. (3) Install sink strainers to capture food particles. (4) Recycle used cooking oil through an approved hauler instead of pouring it down drains. (5) Train employees on proper disposal procedures. These steps can extend the time between cleanings and lower overall maintenance costs.