Grease-trap Systems
Grease-trap Systems | Commercial Plumbing | Plumbing | Sunbright
From bustling diners on Main Street to schools serving hundreds of lunches a day, Sunbright businesses rely on spotless grease-trap systems to keep kitchens humming. HEP’s licensed technicians bring decades of specialized experience to every call, delivering swift pumping, thorough cleaning, and precise repairs that prevent costly backups. With advanced jetting equipment and eco-friendly disposal practices, we help you stay compliant with health codes while protecting the waterways that make our community shine.
When you choose HEP for your commercial plumbing needs, you get 24/7 emergency response, transparent pricing, and courteous pros who respect your schedule. We inspect each trap, line, and fitting, spotting early warning signs before they turn into after-hours headaches. From routine maintenance plans for restaurants to one-off restorations in hotels or hospitals, our team keeps your operation running smoothly—so you can focus on serving guests, not wrestling with grease.
FAQs
Why does my Sunbright restaurant or commercial kitchen need a grease-trap system?
Local and state plumbing codes require every food-service establishment to install a grease trap to keep fats, oils and grease (FOG) out of the municipal sewer. Without a properly sized and maintained trap, FOG solidifies in drain lines, causes costly back-ups, and can trigger city fines or even business closures. A grease-trap system is the most effective, code-compliant way to protect your plumbing, stay in good standing with Sunbright’s utility department, and help the environment by reducing wastewater contamination.
How often should a grease trap be cleaned or pumped?
Most commercial kitchens in Sunbright need professional cleaning every 30–90 days, but the exact interval depends on the trap’s size, menu type, and daily dishwashing volume. The industry’s “25 percent rule” states a trap must be pumped when FOG plus food solids reach one-quarter of the tank’s liquid depth. Skipping service beyond this point reduces separation efficiency and can void health permits. We offer recurring maintenance plans and send reminders so you never miss a pump-out.
What warning signs show my grease trap isn’t working properly?
Common red flags include slow floor drains, gurgling or foul odors near sinks, an oil slick or thick mat on top of the trap, water levels higher than the outlet baffle, and grease discharging into downstream clean-outs. You might also notice an unexpected spike in sewer bills if the city assesses surcharges for excess FOG. If any of these symptoms appear, schedule an inspection before the trap causes a full line blockage or fails a health inspection.
Are there specific Sunbright or Tennessee regulations I must follow?
Yes. Sunbright follows the Tennessee Plumbing Code and the TDEC (Tennessee Department of Environment & Conservation) FOG Management Guidelines. Businesses must keep detailed pump-out logs on site for at least three years, ensure manifest copies are provided to the city upon request, and allow random inspections. Grease traps must be sized according to Chapter 10 of the plumbing code, remain readily accessible, and be kept in good repair. Failure to comply can result in citations or suspension of the facility’s food-service permit.
Can you retrofit a grease trap into an existing commercial kitchen and what is the process?
Absolutely. We start with a free site survey to calculate flow rates, select the right in-kitchen or exterior interceptor, and map tie-in points. On installation day we isolate the drain line, cut in new piping and venting, set the trap, perform watertight testing, and schedule city inspection. Most retrofits are completed within 4–8 hours, minimizing downtime. After installation we provide training on maintenance and furnish all documentation required by Sunbright inspectors.
What size grease trap does my facility need and how is it determined?
Sizing is based on fixture count, sink dimensions, flow rate (gallons per minute), and a minimum 30-minute retention time mandated by code. For example, a three-compartment sink with a 2 GPM flow per inch of sink length might require a 20–50 GPM, 40–100 lb capacity trap, whereas a high-volume cafeteria could need 100 GPM or larger. We use Tennessee Plumbing Code formulas, consider future expansion, and always round up to avoid overload. Our team will calculate the exact size at no charge and provide multiple brand options that fit your budget and space.