Grease-trap Service
Grease-trap Service | Commercial Plumbing | Plumbing | Old Fort
From bustling restaurants on Catawba Avenue to cozy cafés near Andrews Geyser, Old Fort kitchens rely on HEP’s grease-trap service to keep business flowing. Our licensed technicians arrive with vacuum trucks, state-of-the-art jetters, and decades of hands-on experience, removing every ounce of hardened fat, oil, and sludge before it can back up your lines or trigger costly health-department fines. We inspect baffles, gaskets, and discharge lines on the spot, then leave you with digital service records that satisfy regulators and insurance carriers alike.
Because a clogged interceptor can cripple an operation during the lunch rush, we schedule night-and-weekend appointments at no extra charge and guarantee transparent, to-the-gallon pricing. Whether you manage a single food truck or a multi-tenant complex, our commercial plumbing team stands ready 24/7 with rapid dispatch throughout McDowell County. Call HEP today and give your kitchen the clean slate—and clear drains—it deserves.
FAQs
Why does my Old Fort business need regular grease-trap service?
A properly maintained grease trap protects your plumbing, the public sewer system, and the environment. When fats, oils, and grease (FOG) are allowed to accumulate they congeal, clogging interior drain lines, causing foul odors, and potentially backing raw wastewater into your kitchen. Old Fort and McDowell County also require food-service businesses to document routine grease-trap maintenance to prevent sewer overflows. Regular professional service keeps you compliant, reduces emergency plumbing calls, and extends the life of your trap and downstream piping.
How often should a commercial grease trap be pumped or cleaned?
The industry rule of thumb is every 30–90 days or when the trap reaches 25 % of its liquid capacity in FOG. However, actual frequency depends on the size of the interceptor, the volume and type of cooking you do, and local code. For most Old Fort restaurants, cafes, and institutional kitchens we recommend a 60-day schedule, but bakeries or high-volume fry operations may need monthly service, while low-grease facilities may manage quarterly. We evaluate your flow rates and provide a customized schedule that meets North Carolina Plumbing Code and town reporting requirements.
What warning signs indicate my grease trap needs immediate attention?
Common red flags include slow-draining sinks and floor drains, gurgling noises, strong rancid odors near the trap, grease film on the parking lot or around cleanouts, and water backing up when dishwashers or disposals run. If you notice any of these symptoms, call us right away. Operating with an overloaded trap can cause sudden blockages, health-department violations, and expensive emergency shutdowns.
What is included in your grease-trap service visit?
1) Pre-service inspection and documentation of FOG and solids levels. 2) Complete pump-out of grease, food waste, and gray water. 3) Scraping and pressure-washing interior walls and baffles to remove hardened buildup. 4) Functional check of inlet, outlet, and flow-control devices. 5) Visual inspection of interior piping for corrosion or cracks. 6) Proper transport and disposal of waste at a licensed FOG recycling facility. 7) Service log and manifest for your compliance records—ready for Old Fort FOG program inspectors.
Are there municipal regulations in Old Fort governing grease-trap maintenance?
Yes. Old Fort follows the McDowell County FOG Management Ordinance, which mandates that every food service establishment install an approved interceptor, maintain it so FOG does not exceed 25 % of tank capacity, and keep detailed service logs for a minimum of three years. Failure to comply can result in fines, surcharges on your water bill, or even suspension of your sewer connection. Our service includes the documentation and manifests you need to stay audit-ready.
What can my staff do between service visits to keep the grease trap working efficiently?
• Dry-wipe pots, pans, and dishware with paper towels before rinsing. • Use sink-side strainers to catch food solids. • Avoid pouring hot oil or grease down any drain—store it in designated containers for recycling. • Train employees on the location and importance of the grease trap so they don’t tamper with parts or add chemicals that claim to dissolve grease (most only push it downstream). • Keep records of kitchen practices; consistent housekeeping lessens FOG loading and may allow longer intervals between professional cleanings.