Kitchen Grease Lines for Brampton Restaurants

What clogs a restaurant kitchen

• Warm grease that sets solid once it cools in the pipe
• Rice, flour and food solids washed off plates in the dish pit
• Interceptors that go too long between pump-outs
• Floor sinks taking mop water, ice melt and debris
• Long horizontal runs with little fall under the line

Signs the grease side needs work

• The three-compartment sink drains slower every week
• The floor sink fills up each time the dish machine drains
• Sour, rotten-fat odour around the trap cover
• Grease showing at a cleanout or a downstream manhole

What we do on a kitchen call

1. Lift the trap cover and look at inlet tee, baffle wall and outlet tee
2. Locate the nearest cleanout on the line from the dish pit
3. Cable through the blockage to get water moving
4. Jet the line wall to wall to strip the remaining fat
5. Run hot water at full flow from every sink on that line

Habits that stretch the time between cleanings

• Line cooks scrape plates over the green bin, so scraps skip the pit
• Basket strainers stay seated in floor sinks and all three bowls
• Keep a written log of interceptor pump-outs
• Book jetting on a set schedule if the line plugs more than twice a year

Municipal sewer use rules in Peel limit fats, oils and grease going into the sanitary sewer. Check the Region of Peel's current requirements for food service premises; we can explain what the plumbing side looks like.

Ready when you are. One call, a real plumber, an arrival window.