Grease-trap Emergencies
Grease-trap Emergencies | Commercial Plumbing | Plumbing | Ten Mile
When a grease trap backs up in the middle of a Friday dinner rush, every minute counts. HEP’s rapid-response team arrives fast, armed with high-powered jetters and vacuum units designed to clear clogs, remove built-up fats, oils, and grease, and sanitize the entire line before odors or overflows chase customers out the door. From busy restaurants on Highway 58 to school cafeterias and food-processing plants across Ten Mile, we’ve seen—and solved—every slippery scenario.
Trust the technicians who know commercial plumbing inside and out. We provide 24/7 monitoring, scheduled maintenance plans, and compliance documentation that keeps health inspectors happy and your kitchen running. Call HEP today, and get back to serving great food instead of worrying about what’s lurking beneath the sink.
FAQs
What qualifies as a grease-trap emergency for a commercial kitchen in Ten Mile?
Any situation in which the grease trap or interceptor is backing up, overflowing, emitting foul odors, causing slow drains throughout the kitchen, or shutting down dishwashing and food-prep stations is considered an emergency. Because local health codes require free-flowing drainage and sanitary conditions, these issues can lead to citations, temporary closure, or product loss if not handled immediately.
How fast can your emergency plumbing team reach my business in Ten Mile?
Our dispatch center is based in the Ten Mile area, and we have technicians on call 24/7. In most cases we arrive within 60–90 minutes of your call. During peak traffic or severe weather, we provide real-time updates so you know exactly when help will arrive.
What should my staff do while waiting for the plumber if the grease trap is overflowing?
1. Stop running water to any fixtures connected to the grease line (sinks, dishwashers, floor drains). 2. Turn off any food-prep equipment that discharges grease or wastewater. 3. Contain spills with absorbent pads or floor dry to prevent slips. 4. Place ‘Wet Floor’ signs and restrict access to the affected area. 5. Do NOT pour chemicals or hot water into the interceptor—this can worsen the blockage and violate environmental rules. 6. Keep a copy of your most recent grease-trap maintenance log handy; it helps our technician diagnose the problem faster.
Are your grease-trap emergency services available after hours, weekends, and holidays, and what costs should we expect?
Yes. We operate 24/7/365, including nights, weekends, and all public holidays. After-hours rates are slightly higher to cover overtime labor and mobilization, but we quote transparent, flat emergency fees before work begins. There are no hidden surcharges for disposal; all waste is transported to a licensed processing facility and documented for your records.
Can you pump, clean, and repair the grease interceptor in a single visit?
In most cases, yes. Each service truck carries high-capacity vacuum pumps, hydro-jetting equipment, replacement gaskets, inlet/outlet tees, and bacterial treatment. We first remove accumulated grease and solids, pressure-wash the walls, inspect for damage, and, if needed, replace worn parts on the spot. If the tank or baffles are severely corroded, we can provide a temporary bypass and schedule a full replacement during your off-hours to minimize downtime.
How can we prevent future grease-trap emergencies at our restaurant or facility?
• Schedule routine pumping based on volume: typically every 30–90 days for busy kitchens. • Install and maintain sink strainers to block food solids from entering the trap. • Instruct staff to wipe grease from cookware into recycling bins before washing. • Keep a maintenance log; many municipalities, including Meigs County, require it during inspections. • Add monthly biological treatments (enzyme or bacteria) to break down residual fats. • Have a licensed plumber perform an annual camera inspection of the downstream sewer line to catch developing blockages early.