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Commercial plumbing

Grease interceptors and kitchen lines for restaurants

Fryer oil, rice starch and protein scraps all head for the same place: the grease interceptor under the dish pit floor. When it fills past a quarter, fat slips past the outlet baffle and starts coating the line toward the street.

  • Service slotted before prep starts or once the grill shuts down
  • Interceptor solids and fats measured and removed
  • Inlet and outlet baffles inspected for cracks
  • Kitchen branch lines jetted, not just snaked
  • Written service log for your inspector
Call now(365) 363-1575A plumber answers, no forms
Stainless steel sink and faucet on a stone counter

Bowl and spout of a steel sink, one of several fixtures draining toward the interceptor

  • Licence and insurance details on request
  • Price agreed before work
  • Phone answered day and night
  • Richmond Hill & York Region

What we do at the interceptor

  • First the cover comes off and a sludge judge is lowered in to read how thick the fat cap is and how deep the solids sit; both readings go in the log. Then the trap is emptied, scraped down and the baffles checked. A cracked or missing baffle lets fat flow straight through, and that is the most common reason a kitchen keeps blocking even with regular pump-outs.
  • Hydromechanical units under the sink get the same attention on a smaller scale: the flow-control fitting on the inlet, the gasket on the lid and the vent all checked, because a missing flow restrictor lets hot dish water push fat out the far side before it can separate.

Lines from the dish pit to the main

  • The three-compartment sink, the pre-rinse station and the floor sinks all tie into short branch lines that harden with fat. A cable punches a hole; a jetter with a rotating nozzle scours the pipe wall back to bare cast iron or PVC. We camera the line afterwards so you can see the result.
  • York Region and the town both regulate what food businesses may send to the sanitary sewer. The current sewer-use by-law sets the rules on interceptors and maintenance records, so check its present terms or ask us what inspectors usually want to see.

Signs you need this

  • Floor sinks gurgle when the dishwasher drains
  • Sour smell near the dish pit at opening
  • Water standing in the pre-rinse sink after service
  • Fat floating past the outlet baffle
  • An inspector has asked for maintenance records

Keeping the schedule honest

  • Pump-out frequency depends on menu and covers, not the calendar. A busy wok kitchen may need monthly service; a café with a panini press may go a season. We note the grease depth each visit so the interval is set by what we actually find.

How the job runs

  1. 1

    You call and tell us your hours, menu style and trap location.

  2. 2

    We pencil in a time that misses your rush.

  3. 3

    The trap is measured, emptied, scraped and baffles checked.

  4. 4

    Branch lines are jetted and filmed to the main.

  5. 5

    You get a dated service record and a suggested interval.

For businesses: tell us your trading hours, the number of fixtures and where the cleanouts are, if you know. It lets us book the visit when it disrupts the least.

Want a second opinion on your own pipes first? Dial (365) 363-1575; the person answering holds the wrench.

Call a plumber · (365) 363-1575