Grease Traps
Grease Traps | Commercial Plumbing | Plumbing | Winchester
Running a successful kitchen in Winchester means keeping every drain flowing, every inspection stress-free, and every diner safe from unpleasant odors. HEP’s skilled technicians specialize in grease trap sizing, installation, and pumping that meet state and local codes, so you can focus on serving customers instead of dealing with surprise shutdowns. From bustling downtown restaurants to school cafeterias, we understand the unique pressures of commercial plumbing and arrive equipped to solve problems before they sabotage your schedule.
Because grease waits for no one, our team is on call day and night with vacuum trucks, hydro-jetters, and eco-friendly disposal partnerships that keep fats, oils, and grease out of the sewer system—and out of your back-of-house budget. Depend on HEP for transparent pricing, detailed compliance reports, and courteous service that leaves your kitchen cleaner than we found it. Call today and see why Winchester businesses trust us to keep their grills hot and their pipes clear.
FAQs
Why does my Winchester commercial kitchen need a grease trap?
City and county codes require every food-service establishment in Winchester to have a properly sized and maintained grease trap or interceptor. The unit captures fats, oils, and grease (FOG) before they enter the public sewer, preventing costly blockages, compliance fines, and unpleasant odors in your facility. A grease trap also protects your own drain lines and helps you stay compliant with health-department inspections.
How often should a grease trap be cleaned and serviced?
Most Winchester eateries schedule cleaning every 30–60 days, but the exact interval depends on trap size, cooking volume, and the 25 Percent Rule (when FOG reaches a quarter of the tank’s capacity, it must be pumped). Our technicians measure the FOG layer at each visit, adjust the schedule as needed, and provide a dated service log that satisfies city inspectors.
What size grease trap do I need for my business?
Sizing is calculated from sink volume, flow rate, and peak meal counts. Small cafés may need a 20- to 30-gallon under-sink unit, while large restaurants or hotels often require 500- to 1,500-gallon outdoor interceptors. We perform an on-site survey, run the Winchester Utilities sizing formula, and recommend a model that balances code compliance, kitchen space, and budget.
Are there local Winchester regulations I should know about?
Yes. Winchester Utilities Ordinance §32-161 mandates that all food-service establishments install approved grease control devices and keep maintenance records for three years. Failure to pump on schedule can trigger surcharges or service termination. Our company stays current with all municipal updates and submits the required maintenance reports on your behalf.
Can you install, repair, or pump grease traps outside regular business hours?
Absolutely. To minimize downtime, we offer 24/7 service, including early-morning, late-night, and weekend appointments. Our crew arrives with vacuum trucks, replacement gaskets, and repair parts, completes the work quietly, and steam-cleans the area so your staff can resume operations as soon as we finish.
What is the typical process and cost for grease trap installation or replacement?
After a free site evaluation, we provide a written quote covering permitting, excavation (for outdoor units), the trap itself, piping modifications, backfill, and start-up testing. Installation of an under-sink unit usually takes 2–4 hours and starts around $900. Outdoor interceptors may take one full day and range from $4,000 to $12,000 depending on capacity and concrete work. All pricing includes hauling away debris and first-time pumping at 30 days.