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Commercial · Kitchens

Grease interceptors and fryer-line clogs

Fats, oils and grease cool in the line and harden like candle wax. Left alone, they shut a kitchen down at the worst possible moment.

  • Under-sink and in-floor grease interceptors pumped and scraped
  • Kitchen branch lines jetted, not just snaked
  • Floor drains and trench drains cleared and trap primers checked
  • Visits timed before prep or after close
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  • Oshawa & Durham Region
  • Upfront diagnosis before work
Rooftop water storage tank against a blue sky with scattered clouds
A rooftop tank feeding a building: commercial water often runs through storage before it reaches a kitchen tap.

Clues your kitchen drain is narrowing

  • The pot sink takes longer to empty every week
  • The floor drain floods each time the dishwasher purges
  • A rancid odour around the trap cover
  • Grease visible around the floor drain grate
  • Staff using a plunger on a sink more than once a shift

What a service visit includes

  1. Open the interceptor, measure the grease and solids layer, and pump it down.
  2. Scrape the baffles and walls, then check the inlet and outlet tees.
  3. Jet the branch line from the sinks to the interceptor and from the interceptor onward.
  4. Clear floor drains and check that each trap holds water.
  5. Top the interceptor back up, then send a full basin of hot water down every sink until it clears without hesitation.

Why jetting beats a cable here

A cable punches a hole through grease. Water at high pressure scours the pipe wall, so the line starts from clean instead of from a narrow tunnel. For kitchen lines that serve fryers and woks, that difference shows up as weeks between calls instead of days.

Keeping the trap healthy between visits

  • Wipe pans and plates into the compost bin first
  • Spent fryer oil goes to the rendering drum, every drop
  • Keep strainers in every sink basket
  • Log each cleaning date so the interval can be adjusted

Municipal sewer-use rules limit how much grease can leave a food premises. We do not set your schedule, but we can tell you how fast your trap is filling so you can plan.

From our call log

What cleaning interval suits our interceptor?

That hangs on what you cook and how big the unit is. A deep-fry kitchen can fill one within weeks; a sandwich counter may go months. We measure the layers and propose a gap.

How a visit runs

  1. 1

    Call

    Describe the fixture, the floor and how old the building is.

  2. 2

    Look

    We pull the trap, the cleanout plug or the access panel before any price is given.

  3. 3

    Explain

    You hear what failed and what we would replace, in plain words.

  4. 4

    Fix

    Water off, old part out, new part in, joints supported.

  5. 5

    Test

    Full flow or full pressure, every joint checked dry.

Water on the floor right now?

Turn the main shut-off clockwise and ring (365) 517-7959.

Call (365) 517-7959
Call (365) 517-7959