Commercial ยท Food service
Grease Interceptors for Restaurants
Fat, oil and grease cool in the line, stick to the pipe wall and close it from the outside in. A kitchen drain needs both the interceptor and the branch looked after.
- Work scheduled around opening hours
- Branch or riser isolated, rest of the building kept running
- Camera footage and written notes for your file
- One phone number for every site you manage
Diagnosis first, tested after
- Licensed & insured: ask us
- Camera before cutting
- Water-tested repairs
- Booked by phone
Why kitchen lines close up
Hot washwater carries grease out of the sink fine. Thirty feet downstream it cools, sets and catches every grain of rice and coffee ground that follows. Most Ontario municipalities have sewer-use bylaws that limit how much grease a business can discharge, which is why interceptors exist in the first place.
- The floor sink beside the dishwasher stays full long after the cycle ends
- Gurgling from the prep sink when the three-compartment sink drains
- Sour smell at the floor drains near the line
- Grease interceptor lid wet or seeping at the gasket
- Backups that return a few weeks after the last clearing
What we do on a grease call
- Check the interceptor for depth of grease and solids, a missing baffle or a plugged outlet.
- Open the nearest cleanout and cable the branch with a cutter sized for grease, not a hair auger.
- Jet the line where cabling only punches a hole, so the pipe wall is scoured back to bare pipe.
- Camera the run to show where the grease builds and whether the slope is holding it.
What is included
- Clearing of kitchen branches, floor sinks and the main out to the interceptor
- Inspection of interceptor baffles, gaskets and flow-control fittings
- Advice on cleaning intervals; pumping is often done by a licensed hauler on your schedule
- Timing around service: before open, between lunch and dinner, or after close
Habits that stretch the time between clearings
- Plates scraped into the garbage before they reach the sink
- Keep strainers in every floor sink and compartment sink
- Log interceptor cleanings; inspectors may ask to see them
- Call at the first slow floor sink, not after it overflows onto the line
Our commercial process
- Phone triage. Site, floor, what is backing up and whether you are open.
- Access arranged. Keys, fobs, tenant notice or a quiet window.
- Isolate and fix. Only the affected branch or riser shut down.
- Record and report. Footage and notes for the owner or manager.
Common questions
How often should a grease interceptor be cleaned?
Volume and menu drive it. A common yardstick is to pump it out well before the grease cap and settled solids take up a quarter of its depth, but local sewer-use bylaws can set their own figure, so confirm with your municipality.
Can you clear the line during service?
Sometimes, if the branch can be isolated. More often we schedule a short window before opening or after close.