- Equipment
- Jetter, sectional cable, push camera
- Booked
- Before or after service
- Left with you
- Depth reading and service note
Why kitchen drains fail
Every pot, sheet pan and fryer basket rinsed in a three-compartment sink sends warm fat down the line. It cools a few metres along, sticks to the pipe wall and catches food scraps. Within months a 2 inch kitchen branch can narrow to a pencil-sized opening. The grease interceptor is meant to catch most of it, but only when it is sized right, baffled correctly and pumped out often enough.
Signs your kitchen needs us
- Dish sink or prep sink draining slowly during the dinner rush
- Floor drains near the dish pit gurgling or pushing water up
- Rancid smell around the interceptor lid
- Grease visible in the outlet side of the interceptor
- A sewer-use or inspection notice about fats, oils and grease
Tell us the business, the hours and what has failed. We plan around your customers.
What the service includes
- Opening the interceptor and checking the grease and solids depth
- Inspecting baffles, flow-control fitting and gaskets for damage
- Clearing the inlet and outlet pipes with a cable or jetter
- Jetting the kitchen branch lines back to bare pipe wall
- Camera check of the outlet line when backups keep returning
- A note of findings you can keep with your maintenance log
How a visit runs
- We book the slot before opening or after close
- The area around the interceptor is protected and ventilated
- Lines are cleared, the unit is inspected and the lid is resealed
- Every sink and floor drain is run hot to confirm full flow
Burlington rules worth knowing
Halton Region's sewer-use by-law has capped how much FOG a food business may discharge, and inspections have followed complaints and blockages in the municipal main. Check the current terms with the Region. A clean interceptor and a short service record go a long way when an inspector asks.
Kitchen line slow tonight? Call (365) 414-5748.
Questions we get on this
How often does our interceptor need pumping?
That varies with what the kitchen fries and how big the unit is. Busy fryer-heavy kitchens may need monthly service; lighter cafés can go longer. We check the depth on the first visit and suggest a schedule.
Do enzyme or bacteria additives replace cleaning?
No. They can loosen some grease but often just move it further down the line, where it sets again in the building drain or the street lateral.
One call to (365) 414-5748 puts you through to a Burlington plumber.