At a glance
- Category
- Commercial Plumbing
- Who it is for
- Businesses and buildings
- Phone
- (365) 363-2754
Signs the kitchen line is closing up
- The three-compartment sink drains slower at the end of each shift.
- Floor drains under the dish pit burp or pool when the dishwasher dumps.
- A rancid smell near the interceptor lid or the mop sink.
- The dish-pit floor drain fills up whenever the prep sink is emptied.
How we clear a grease line
- We find the access: the cleanout, the interceptor outlet or a pulled trap under the pot sink.
- A cable goes in first to open a channel so the jetter has somewhere to push water.
- The jetter head scrubs the full pipe wall back to the main, which a cable alone cannot do.
- A camera run confirms the line is clean and shows any sag or broken joint that traps fat.
Interceptors and grease traps
Under-sink grease interceptors need the solids and floating fat removed regularly, and the baffles must stay in place. We open the lid, check the inlet and outlet tees, confirm the flow-control fitting is installed, and tell you whether the size suits your volume. Pumping of large in-ground interceptors is usually done by a licensed waste hauler; we clear the lines on either side of it.
| Where it backs up | Usual cause |
|---|---|
| Pot sink only | Grease cap in the branch or trap arm |
| Dish pit floor drain | Solidified fat in the shared line |
| Whole kitchen | Grease carried past the interceptor into the main |
Local tip Scraping plates into the bin and wiping pans before washing keeps far more fat out of the line than any additive poured down the drain.
Questions we hear on the phone
What jetting interval suits a busy kitchen?
Menu and covers decide it. A fryer-heavy line can want a clean each season, while a coffee bar goes much longer. A camera check after the first cleaning helps set the schedule.
Do enzyme products replace cleaning?
They can slow buildup in some lines but do not remove set grease. Mechanical cleaning is still needed.