Grease Interceptors
Grease Interceptors | Commercial Plumbing | Plumbing | Shelbyville
When Shelbyville kitchens sizzle with breakfast rush or late-night orders, the last thing any restaurant, cafeteria, or bakery needs is a grease-clogged drain shutting down service. HEP’s experts install and maintain state-of-the-art grease interceptors that quietly capture fats, oils, and solids before they ever hit your pipes. From precise sizing and code compliance to scheduled pump-outs and emergency repairs, we keep your back-of-house operations flowing so you can focus on front-of-house flavor.
Because every food-service operation is unique, we tailor solutions that match your volume, menu, and hours, integrating seamlessly into new builds, retrofits, or existing systems. Our technicians bring decades of commercial plumbing experience, 24/7 responsiveness, and a hometown commitment to Shelbyville businesses—delivering cleaner drains, fewer fines, and the peace of mind that comes from partnering with the pros who know grease best.
FAQs
Why does my Shelbyville restaurant need a grease interceptor?
Grease interceptors are required by Shelbyville’s municipal code to prevent fats, oils, and grease (FOG) from entering the public sewer system. Without an interceptor, FOG can solidify in pipes, causing backups, expensive fines, and even temporary closures of your establishment. Installing the proper interceptor keeps your plumbing flowing, protects city infrastructure, and ensures your business stays compliant with local environmental regulations.
How often should a commercial grease interceptor be pumped and cleaned?
Most Shelbyville food-service establishments need pumping every 1–3 months, but the exact frequency depends on the size of the interceptor, the volume of food cooked, and city requirements. Shelbyville typically follows the 25-percent rule: when the combined FOG and solids reach 25 % of the unit’s liquid capacity, it must be cleaned. Our technicians can set up a customized maintenance schedule after evaluating your kitchen’s peak usage and interceptor size.
What are the signs that my grease interceptor needs service right away?
Warning signs include slow floor drains, foul or rancid odors around the kitchen or parking lot, gurgling sounds in sink lines, grease or water surfacing at clean-outs, and visible grease over 25 % of the interceptor’s capacity. If you notice any of these, call our Shelbyville commercial plumbing team immediately to avoid costly backups or code violations.
Can you help us choose the correct size interceptor for a new restaurant build-out?
Absolutely. We perform fixture counts, calculate peak flow rates, and reference Shelbyville plumbing code tables to recommend the right capacity (usually expressed in gallons or pounds of grease). Proper sizing prevents overflow, reduces pumping frequency, and ensures code compliance from the start of your project. We also supply specification sheets for permit approval and coordinate with inspectors throughout the build-out.
What is included in your professional grease interceptor maintenance service?
Our full-service visit includes: (1) pumping and removal of all liquids, solids, and grease; (2) scraping and pressure-washing internal baffles and walls; (3) inspecting inlet/outlet tees, gaskets, and structural integrity; (4) measuring grease depth for your maintenance logs; (5) completing required Shelbyville FOG manifests; and (6) responsibly transporting waste to an approved disposal facility. We leave the site clean and provide documentation for your health inspector.
How do grease interceptors differ from grease traps, and which one is best for my business?
Grease traps are smaller units (often 20–100 gal) installed under sinks or floors inside the kitchen, while grease interceptors are larger (500–3000 gal or more) units installed outside, either above ground or in-ground. Shelbyville code typically mandates interceptors for high-volume or full-service establishments because they handle greater flows and require less frequent maintenance. Smaller cafés or coffee shops with limited cooking may qualify for indoor traps. We assess your menu, cook line, and plumbing layout to recommend the most cost-effective, code-compliant solution.