Grease Interceptors and Restaurant Drain Lines

Signs the kitchen drain is choking

• Floor sinks under the dish machine fill and drain slowly
• A rancid smell near the pot sink at the end of the night
• The interceptor lid weeps grease around the gasket
• Water backs up at the mop sink when the dishwasher dumps
• Drain flies in the back of house no matter how often you clean

What we do on a grease call

1. Pull the interceptor lid and check the level of fat, oil and grease against the tank depth.
2. Look at the inlet and outlet baffles for cracks or missing pieces.
3. Jet the kitchen branch from the furthest fixture toward the trap so grease does not pack downstream.
4. Run the camera through the outlet line to confirm it is clean to the main.
5. Flow-test every fixture on that branch with hot water.

Repairs we carry out

• Replacing broken baffles, gaskets and bolted lids
• Re-piping cracked cast-iron or ABS under kitchen floors
• Installing cleanouts so future jetting needs no demolition
• Correcting dishwasher and pre-rinse connections that bypass the trap
• Adding air gaps on indirect waste lines

Peel rules worth knowing

The Region of Peel has a sewer use bylaw that limits fats, oils and grease leaving food premises and expects interceptors to be maintained. Inspectors may ask for cleaning records. Check the current requirements with the Region, keep your hauler receipts together, and add our service notes to the same folder.

Brampton kitchens we see

Plaza restaurants along Queen Street and Steeles Avenue often share an old cast-iron main with the unit next door, so one kitchen's grease becomes everyone's backup. Banquet halls run huge volumes on weekends and need jetting on a schedule rather than in a panic.

Questions about this job? Call (365) 413-9125 and talk to a plumber.