Grease Traps
Grease Traps | Commercial Plumbing | Plumbing | Winfield
Grease traps are the unsung heroes of every Winfield kitchen, keeping fats, oils, and solids from clogging lines and causing costly downtime. HEP’s licensed pros size, install, and retrofit traps to match your volume and local code, working after-hours so your operation never misses a lunch rush. Our team arrives with vacuum trucks, hydro-jets, and smart sensors—everything needed to make grease disappear and leave your kitchen smelling like victory.
Because a single backup can grind service to a halt, we fold routine pumping, compliance inspections, and 24/7 emergency response into one streamlined commercial plumbing program. From quick-serve spots to sprawling cafeterias, you get real-time reporting, transparent pricing, and a partner who treats your business like our own.
FAQs
How often should a commercial grease trap in Winfield be pumped or cleaned?
Local health and plumbing codes in Winfield generally require commercial kitchens to service their grease traps every 30–90 days, depending on trap size, type of cooking, and volume of grease produced. A good rule of thumb is to pump the trap when it reaches 25 % of its capacity in accumulated FOG (fats, oils, and grease). Regular inspections help determine an optimal schedule and keep you compliant.
What are the signs that my grease trap needs immediate service?
Slow-draining sinks and floor drains, foul odors in the kitchen, or grease appearing in downstream clean-outs are strong indicators. Grease back-ups or water surfacing around outdoor traps also mean the trap is overdue for pumping or may have structural damage. Addressing these issues quickly prevents health violations, costly shutdowns, and sewer overflows.
Do I need a permit or documentation for grease trap maintenance in Winfield?
Yes. Winfield’s municipal code requires commercial food establishments to maintain a grease log indicating the date, volume pumped, and licensed hauler. During health or sewer inspections, you must present this log along with pump-out receipts. For new installations or significant repairs, a plumbing permit and inspection by the city building department are mandatory.
How do I choose the correct size and type of grease trap for my restaurant?
Sizing is based on fixture flow rates, number of sinks, dishwashers, and meal volume. Winfield follows the Uniform Plumbing Code sizing formula, which calculates gallons per minute (GPM) and requires a retention time (typically 30 minutes). Undersizing leads to frequent clogs, while oversizing wastes space and money. A licensed commercial plumber will perform a flow calculation, assess indoor vs. outdoor trap options, and recommend a unit that meets code and your kitchen’s workflow.
Are biological additives a substitute for professional pumping?
No. Enzyme or bacteria products can help break down FOG between services but do not remove the solids that settle at the bottom of the trap. Relying solely on additives can push grease into the city sewer, resulting in fines and blockages. They are best used as a supplemental measure, not a replacement for scheduled pumping by a certified hauler.
What should I do if my grease trap is backing up during peak business hours?
1) Stop water flow to the affected fixtures to contain the spill. 2) Call a licensed commercial plumber who offers 24/7 emergency service in Winfield—many can pump, hydro-jet, and restore flow in one visit. 3) Document the incident and cleanup for your records. 4) Schedule a follow-up inspection to identify root causes such as damaged baffles, improper sizing, or inadequate service intervals, and adjust your maintenance plan accordingly.