What goes wrong under a busy kitchen
Fryer oil, dish pit runoff and the scrapings from sheet pans all head for the same place. A grease interceptor works by slowing that flow so fat floats and solids sink, but only if the baffles are intact and the tank is emptied before it fills past a quarter of its depth. Past that point grease rides straight through into the building drain and sets hard where the pipe turns cold. The floor sinks under the three-compartment sink and the pre-rinse station collect rice, lettuce and coffee grounds until their strainer baskets clog and the water spills across the tile.
- Under Halton Region's sewer use by-law there are limits on what a food business is allowed to discharge into sanitary lines, and inspectors can ask to see maintenance records.
- Check the current terms with the Region; our job is to keep the hardware working and leave you a clear note of what we did.
How a service visit runs
We open the interceptor lid, gauge how thick the floating fat layer is and how deep the sludge sits, and look at both baffles and the outlet tee. Small under-counter units we empty and scrape by hand; large in-ground tanks get a hauler, and we coordinate the timing.
- Then we jet the kitchen branch lines from the cleanouts toward the main with a nozzle sized for two to four inch pipe, and finish with a camera pass when a line keeps returning.
- Cracked lids, missing gaskets and rusted outlet tees get replaced on the spot when we carry the part.
When the business should pick up the phone
- Water pooling around floor sinks during the dinner rush
- A rotten, sour smell near the dish pit after close
- Grease visible in the cleanout or customer washroom drains
- Interceptor lid that rocks, leaks or will not seal
- Kitchen sinks that drain slower every week
Talk it through with a plumber
One call to (365) 364-2776 reaches someone who can tell you what the job involves and when a van can be at the door.
How a commercial job runs
- Call with the size of the interceptor and the hours your kitchen runs.
- We arrive outside service, open the trap and measure what is in it.
- Interceptor emptied or scraped, baffles and outlet checked.
- Branch lines jetted from the cleanouts and test-flowed with hot water.
- A brief work record goes into your files.
Fixtures we work on in food service
Three-compartment and hand sinks, pre-rinse spray valves, dish machine drains and their air gaps, mop sinks, floor sinks and trench drains, ice machine drain lines and indirect waste piping. We also fix the tempering valves that keep hand sink water at a safe, comfortable temperature for staff.
Asked on the phone line
How often should our interceptor be emptied?
That comes down to tank volume and how much frying goes on. A useful rule is to empty it before grease and solids together fill a quarter of the liquid depth; we can measure it over a few visits and suggest a rhythm.
Can you come when we are closed?
Yes. Kitchen work is booked for early morning or after the last service so you do not lose covers.
How a call to us runs
- You ring (365) 364-2776 and a person picks up, not a menu.
- We ask where the water is, what you have already shut off and what decade the building went up in.
- We say when the van should pull up and what to do until it does.
- On site we show you the fault, give a firm price before starting and clean up after.
Phone booking keeps things quick: no forms, no portals, no follow-up emails trying to sell you a maintenance plan.