When a commercial kitchen line is failing
- Floor sinks under the dish machine fill up when the pot sink drains
- A rancid smell near the interceptor lid
- Slow three-compartment sink even after the strainers are cleaned
- Grey water rising out of the floor drain by the walk-in cooler
What the visit includes
- Locating the kitchen cleanouts and the interceptor or trap
- Jetting the branch from the dish area to the main with a rotating nozzle
- Checking inlet and outlet baffles and the flow-control fitting where one is installed
- Camera run to confirm the pipe wall is clear, not just a channel cut through fat
- Notes on any cracked hub, sag or offset found along the way
How we work in a live kitchen
- Arrive before prep or after close as agreed on the phone
- Cover the line and mats around open cleanouts
- Jet the run, collecting what comes back with a wet vac
- Flood test the sinks and dish machine drain together
- Leave the floor dry and the cleanout caps sealed
Keeping the line open between visits
- Scrape plates into a bin before the dish pit
- Fit a basket strainer to each compartment of the dish pit
- Have the interceptor pumped by a licensed hauler on a set schedule
- Never pour fryer oil into a drain, even when hot
- Ask the Region of Peel about current sewer-use rules for food premises
Grease also shows up in main sewer line trouble. See drain jetting for businesses.
Answers our Mississauga crew gives most
What maintenance interval suits a restaurant drain?
Menu and covers decide it. A camera look some weeks after the first scouring shows how quickly fat is coating the pipe again, and we set the interval from that.
Do you pump interceptors?
Pumping and hauling is done by licensed waste haulers. We handle the plumbing: the lines, baffles, fittings and floor sinks.