Commercial plumbing · Oakville
Grease lines and interceptors for Oakville restaurants
A commercial kitchen pours more fat, starch and food scraps down its drains in a day than a house does in a month.
- Kitchen branch lines jetted clean, not just poked through
- Interceptor inlets, outlets and baffles checked for blockage
- Work timed before opening or after the last seating
- Camera footage of the line for your records
- Licensed plumbers · ask for details on the call
- Cause found and explained before work starts
- Oakville & Halton coverage
Overview
A commercial kitchen pours more fat, starch and food scraps down its drains in a day than a house does in a month. When the three-compartment sink starts holding water at lunch rush, the cause is almost always a grease build-up in the branch line or a full interceptor that is pushing waste back up. We clear the line properly, look at why it filled, and get you back to service.
What is included
- Clearing the three-compartment sink, prep sink and floor sink branches
- Hydro-jetting kitchen lines to scour the pipe walls back to full diameter
- Looking over the trap’s baffles, the tee on each side and the restrictor ahead of it
- Camera run from the cleanout to show where grease is settling
- Advice on cleaning intervals that suit your menu and volume
Signs you need this
- Floor sinks under the dish area gurgle or overflow during service
- A stale fatty stink around the dishwashing station that no amount of mopping shifts
- The interceptor lid area is wet or the unit backs up when pumped late
- Line cleared last month and the same sink is slow again
- Hot-water rinse from the dishwasher brings water up a floor drain
How the visit runs
- Find which fixtures are affected and where the nearest cleanout sits.
- Open the cleanout and confirm the blockage is grease, food solids or something else.
- Jet the line with the right nozzle, working back toward the main.
- Run the camera to confirm full flow and spot any sags or broken joints.
- Test with hot water from every fixture before handing the kitchen back.
Notes from commercial jobs
Many Ontario municipalities, Halton Region included, have sewer-use rules that expect food premises to keep fats and oils out of the public sewer, usually with a grease interceptor that is cleaned on a schedule.
Many Ontario municipalities, Halton Region included, have sewer-use rules that expect food premises to keep fats and oils out of the public sewer, usually with a grease interceptor that is cleaned on a schedule. The exact requirements shift over time and vary by premises, so ask the Region what applies to yours; we can tell you what we see in the pipe and how fast it is loading up.
Cabling alone tends to punch a hole through a grease plug and leave the walls coated, which is why the same line closes again a few weeks later. Jetting removes the coating. Pair that with scraping plates into the bin and keeping strainers in the floor sinks, and most kitchens stretch the time between calls a long way.
Questions from site managers
Can you work before we open?
Yes. We usually slot kitchen drain jobs before prep starts or once the last plates are washed, so let us know your kitchen hours when booking.
Do you pump out grease interceptors?
Large interceptor pump-outs are usually handled by a liquid-waste hauler. We clear the lines feeding and leaving it and check the fittings.
How often should a kitchen line be jetted?
It depends on menu and volume. Once the line is clean and scoped, the build-up we saw tells us roughly how many weeks it can go.
Related work
- Offices, plazas and storefrontsCommercial
- Condo stacks and rental buildingsCommercial
- Backflow assembly testingCommercial
- Hydro jetting of drain linesscouring grease, scale and roots
- Kitchen sink and grease line clearinggrease plugs and food waste
- Sewer camera inspectionvideo of the line, start to finish
Managing a building or running a kitchen? Call (365) 517-8536.