Grease-trap Service
Grease-trap Service | Commercial Plumbing | Plumbing | Norris
From bustling restaurants on Andersonville Highway to school cafeterias and industrial kitchens, Norris businesses depend on clean, compliant grease-traps to keep their operations humming. HEP’s licensed technicians arrive on schedule with vacuum trucks, hydro-jetting equipment, and decades of know-how, pumping out built-up fats, scraping away stubborn sludge, and inspecting baffles, seals, and flow restrictors in one seamless visit. We haul the waste to an approved facility, file the paperwork your local ordinance requires, and leave your kitchen odor-free—so your staff can focus on what they do best.
As a full-service commercial plumbing partner, we don’t just empty the tank and disappear. HEP documents trap size and usage patterns, then customizes a maintenance calendar that prevents surprise backups and costly fines. If we spot corroded piping, faulty sensors, or drainage issues, our team can repair or replace components on the spot, minimizing downtime and saving you an extra service call. One number reaches us 24/7, and our “Happy You’ll Be” guarantee means the job isn’t finished until you’re completely satisfied. Schedule your grease-trap service today and discover why Norris businesses trust HEP to keep things flowing smoothly.
FAQs
Why does my Norris-based restaurant or facility need a grease trap?
Town and state plumbing codes require any commercial kitchen that produces fats, oils, or grease to install and maintain a grease trap. Without one, grease solidifies in your drain lines, causing blockages, foul odors, health-department violations, and costly emergency backups. A properly sized and serviced grease trap prevents these issues by separating grease before it reaches the municipal sewer system, helping your business stay open and compliant.
How often should a commercial grease trap be pumped or serviced in Norris?
Most food-service establishments need service every 30 to 90 days, but the exact interval depends on trap size, menu type, daily volume, and local regulations. Norris follows the "25 % rule": once the trap is 25 % full of grease and solids, it must be cleaned. During your first visit we measure accumulation rates and recommend a schedule tailored to your kitchen so you never risk overflows or fines.
What warning signs indicate my grease trap is overdue for cleaning?
Slow floor drains, gurgling sounds, sewage odors near sinks, grease on the parking lot from overflow, fruit-fly activity, or water backing up into dishwash areas all point to an overloaded trap. If you notice any of these symptoms, call us immediately—waiting can halt operations and trigger health-department citations.
What does your Norris commercial grease-trap service include?
1. Pre-service inspection of inlet/outlet T-pipes, baffles, and flow rates. 2. Complete pump-out of liquids and solids using vacuum trucks rated for FOG (fats, oils, grease). 3. Scraping and pressure-washing internal walls to remove hardened buildup. 4. Functional check of seals, gaskets, and cover bolts. 5. On-site manifest documentation required by the City of Norris. 6. Eco-friendly transport and disposal of grease at a state-approved processing facility. 7. A post-service report with photos and maintenance tips.
Are your grease-trap services compliant with Norris and Tennessee regulations?
Yes. We are licensed Tennessee master plumbers, certified by the Environmental Protection Division for FOG handling, and fully insured. Our technicians follow Norris Municipal Code Section 55 (Grease Management), complete the required FOG manifests, and file electronic disposal records with the city. Choosing a compliant service protects you from potential fines of up to $2,500 per violation.
How can I minimize grease-trap problems between professional service visits?
Train staff to dry-wipe cookware and plates before rinsing, install sink strainers to capture food solids, avoid using enzyme or acid additives that push grease downstream, keep a written log of cleaning dates, and never pour hot oil into sinks. These best practices reduce grease load, prolong the time between pump-outs, and lower overall maintenance costs.