Grease-trap Installs
Grease-trap Installs | Commercial Plumbing | Plumbing | Sweetwater
When Sweetwater kitchens are humming, fats, oils, and grease can build up fast—unless the right trap is in place. HEP’s licensed pros size, install, and fine-tune grease traps that keep drains clear, odors down, and inspectors happy. From small cafés to busy cafeterias, we coordinate with your schedule, arrive fully stocked, and leave the workspace spotless so you can stay focused on serving customers.
Backed by decades of experience in commercial plumbing, our team understands local codes, water-usage patterns, and the urgency of same-day solutions. We offer routine maintenance plans, emergency pump-outs, and staff training tips to help your investment last longer and run cleaner. Call HEP in Sweetwater and turn a messy headache into a worry-free asset.
FAQs
What is a grease trap and why does my Sweetwater commercial kitchen need one?
A grease trap is a plumbing device that separates fats, oils, and grease (FOG) from wastewater before it reaches the municipal sewer. Sweetwater ordinances require food-service establishments to install and properly maintain grease traps to prevent line blockages, sewer overflows, and costly fines. Installing a correctly sized, code-compliant grease trap protects your plumbing, keeps you in legal compliance, and supports environmental health.
Are there specific Sweetwater codes or permits involved in grease-trap installation?
Yes. The City of Sweetwater follows the Texas Commission on Environmental Quality (TCEQ) pretreatment guidelines as well as local building and plumbing codes. Before installation you must submit plans stamped by a licensed plumber, obtain a plumbing/mechanical permit, and schedule inspections for rough-in and final connections. Our team handles all paperwork, plan submittals, and coordination with Sweetwater inspectors so your project stays compliant and on schedule.
How do I determine the correct grease-trap size for my restaurant or commercial facility?
Sizing depends on fixture flow rates, kitchen capacity, and menu type. Sweetwater typically requires the fixture-method or drainage-fixture-unit (DFU) formula to calculate gallons per minute (GPM) and minimum trap capacity. We conduct an on-site survey, add DFU values from sinks, dishwashers, mop basins, and woks, then apply a 2–to–3-times safety factor to accommodate peak loads. The result is a properly sized indoor or outdoor interceptor that satisfies code and minimizes pumping frequency.
Will installation shut down my kitchen, and how long does the process take?
A standard retrofit for an indoor under-sink grease trap can be completed in one business day with minimal downtime. Larger outdoor gravity interceptors may require 2–3 days for excavation, concrete work, and tie-ins. We schedule work during off-hours or staggered shifts, install temporary bypass lines when possible, and coordinate inspections promptly to reduce disruption so you can resume normal operations quickly.
What maintenance is required after my grease trap is installed?
Sweetwater regulations mandate regular pumping and cleaning to keep FOG levels below 25% of the trap’s capacity. Frequency varies from every 30 to 90 days, depending on volume. You must keep manifests from a licensed hauler and may need to file them with city pretreatment officials. Our company offers service agreements that include scheduled pumping, condition reports, gasket replacement, and enzymatic treatment to extend equipment life and maintain compliance.
Why should I choose your team for grease-trap installation in Sweetwater?
We are licensed Texas master plumbers with 20+ years of commercial kitchen experience. Our Sweetwater-based crew provides turn-key service: code consultation, engineered drawings, permit acquisition, installation, inspection coordination, and post-install maintenance. We use high-quality ASME-rated traps, guarantee workmanship for one year, and offer 24/7 emergency support. Choosing us ensures your project meets local requirements, stays on budget, and minimizes downtime.