Grease-trap Overhaul
Grease-trap Overhaul | Commercial Plumbing | Plumbing | Sewanee
HEP keeps Sewanee’s restaurants, cafeterias, and food-service facilities humming with specialized grease-trap overhaul services that go far beyond routine clean-outs. Our licensed technicians empty, scrub, repair, and recalibrate each trap to local code, then fine-tune the entire waste line so fats, oils, and grease never back up into busy kitchens—or the picturesque streams that wind across the Mountain. From the first camera inspection to the final flow test, you’ll see why chefs, property managers, and health inspectors alike trust HEP for meticulous results delivered on schedule.
Because grease-trap performance is inseparable from overall commercial plumbing health, we integrate hydro-jetting, enzyme treatments, and preventive maintenance plans tailored for high-volume operations. One call brings a 24/7 response team, transparent pricing, and a workmanship guarantee that protects your reputation as securely as it protects Sewanee’s environment. Ready to overhaul your trap and keep service running smoothly? HEP handles it—so you can focus on serving guests, not fighting grease.
FAQs
What is a grease-trap overhaul and how is it different from routine pumping?
Routine pumping removes accumulated fats, oils, and grease (FOG) from the trap, but an overhaul goes further. During an overhaul we completely empty the unit, pressure-wash interior walls and baffles, inspect for corrosion or cracks, replace worn gaskets or lids, recalibrate flow-control devices, and document the condition for code compliance. This deep service restores full capacity, prevents surprise backups, and extends the life of the trap—something routine pumping alone can’t achieve.
How often should a Sewanee commercial kitchen schedule a grease-trap overhaul?
Most restaurants, cafeterias, and institutional kitchens in Sewanee benefit from an overhaul every 12–24 months, depending on volume and the type of food served. High-volume or fryer-heavy operations may need one annually, while lower-volume facilities can often wait two years. We start with a waste-stream analysis and local inspection logs to recommend a schedule that meets Franklin County and Tennessee Department of Environment & Conservation (TDEC) guidelines.
What is the typical timeline and downtime for an overhaul?
A standard grease-trap overhaul in Sewanee takes 3–6 hours from shutdown to restart. We usually schedule early mornings or off-hours to minimize disruption. Steps include pump-out (30–60 min), high-pressure wash (45 min), structural and component inspection (30 min), repairs or part replacements (variable, usually under 1 hr), and final refill/start-up (15 min). Your kitchen can generally reopen the same service period with no lingering odors or mess.
Which local codes and permits apply to grease-trap overhauls in Sewanee?
Commercial kitchens in Sewanee fall under Franklin County sewer ordinances, TDEC Rule 0400-40-15 (Pretreatment Program), and any requirements set by the University of the South if you operate on campus. An overhaul does not normally require a separate permit, but detailed service records must be kept for three years and presented during city or state inspections. Our technicians supply a post-service compliance report that satisfies all local and state documentation needs.
What factors influence the cost of a grease-trap overhaul?
Pricing depends on trap size (20 lb indoor units up to 1,000+ gal outdoor interceptors), current condition, ease of access, disposal fees for FOG, and any replacement parts (lids, baffles, flow restrictors). In Sewanee, small indoor traps average $350–$550, while large outdoor units range from $900–$1,800. We provide a fixed quote after an on-site survey so you know the cost before work begins—no hidden disposal or travel surcharges.
What signs indicate my kitchen needs a grease-trap overhaul rather than just another pumping?
Persistent drain odors, slow floor sinks, grease slicks around manhole covers, recurring clogs even after recent pump-outs, or inspection reports noting corrosion are red flags. If you notice FOG escaping downstream and triggering municipal surcharges, it’s time for an overhaul. A quick visual check: remove the lid safely—if you see grease caked more than ¼-inch thick on walls or baffles, routine pumping won’t solve the problem.