Commercial plumbing
Restaurant Kitchens: Grease Interceptors and Lines
Fats, oils and grease are the number one reason commercial kitchen drains fail. Keeping the trap working and the kitchen branch clean keeps the line open on a busy night.
- Clear diagnosis before any cutting or replacing
- Price explained before the work starts
- Tested with water running before we leave
- Booked by phone, no forms
or ring (365) 399-5986Real people answer. Bookings by phone only.
- Licensed & insured (details on request)
- Oakville & Halton
- Phone bookings only
Why kitchen lines fail
- Hot grease rinsed off pans cools and coats the pipe wall.
- Food scraps settle in long horizontal runs under the floor.
- Undersized or skipped trap service lets grease pass into the building drain.
- Dish machine water pushes soft grease further down the line.
Job sheet: Restaurant Kitchens: Grease Interceptors and Lines
- Where we get in
- Floor sinks, the under-sink trap, the interceptor lid and the kitchen branch cleanout
- On the van
- Jetter with grease nozzles, sectional cable machine, push camera, trap baffles and gaskets
- Before we pack up
- Every sink and floor drain run at full flow, trap level checked after the test
- How to book
- Phone only: (365) 399-5986
What we do on a grease call
- Open and inspect the under-sink trap or the in-ground interceptor.
- Check baffles, inlet and outlet tees, and the flow control fitting.
- Jet the kitchen branch from the cleanout to the main.
- Camera the line when backups keep coming back.
- Replace damaged baffles, lids or gaskets.
Signs your trap needs attention now
- Floor sinks gurgling or overflowing during the dinner rush.
- A strong rancid smell near the dish pit.
- Water standing in the three-compartment sink.
- A grease layer you can see at the trap lid.
The visit in five steps
- 1Confirm your hours and when the kitchen can go quiet
- 2Open the trap and measure the grease and solids
- 3Jet the kitchen branch through to the main
- 4Run every fixture and check the trap again
- 5Leave a dated service note for your records
Keeping it working between visits
- Scrape every plate and pan into the compost or garbage first.
- Keep strainers in every floor sink and prep sink.
- Log each trap cleaning with the date and depth of grease.
- Ask Halton Region about current sewer-use rules for food service, since requirements can change.
Straight answers to common calls
Can you clean the trap during service?
Small under-sink traps sometimes can be. In-ground interceptors and jetting are best done before opening or after close.
How often should a grease trap be cleaned?
It depends on volume. Many busy kitchens need monthly service; we can help you set a schedule after the first inspection.
Keep reading
- Commercial Plumbing for Oakville Businesses
A blocked drain in a restaurant or a dead washroom in a plaza costs more than a repair bill.
- Plaza Offices, Clinics and Shops
A washroom out of order or a leak dripping on stock needs fast, tidy work.
- Condo Corporations and Rental Buildings
Water in a building moves through shared risers and stacks.
- Backflow Device Testing for Commercial Sites
A backflow preventer stops used water from flowing back into the public supply.
Ready when you are
One call books the visit. Tell us what you are seeing and we will tell you straight what it likely is.