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Pipe fittings laid out on concrete before an interceptor hookup

Commercial · food service

Grease Interceptors and Drains for Whitby Restaurants

Fat, oil and grease harden inside kitchen drains. We service the interceptor and clear the branch before it shuts your line down.

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  • Licensed & insured trade work
  • Scope agreed before we start
  • Urgent calls triaged first

Signs you need this

  • Floor sinks rising during busy service
  • Washroom fixtures running on or failing to flush
  • Odour from cleanouts or interceptor lids
  • Test date for a backflow device coming due

Kit on the van, and the method

  1. Sectional drain machine and jetter
  2. Calibrated backflow test kit
  3. Flush valve and sensor faucet parts
  4. Drain camera with locator

Before we leave: Run every affected fixture under normal load and confirm full flow and no leaks.

Signs the kitchen line is failing

  • Floor sinks rising when the dish machine drains.
  • Rancid smell near the interceptor lid.
  • Three-compartment sink emptying slower each week.
  • Grease visible in the downstream manhole or cleanout.

What the service includes

  • Lifting the lid and measuring the grease and solids layers.
  • Checking baffles, inlet tee and outlet tee for damage.
  • Arranging a pump-out where the trap is past its working capacity.
  • Jetting the kitchen run all the way through to the building sewer.
  • Recording the date and condition for your maintenance log.

Why grease lines clog

Hot water carries melted fat out of the sink, but it cools within a few metres of pipe and sticks to the wall. Food scraps catch on it and the opening narrows like a clogged artery. A well-sized interceptor holds the bulk of that fat back, yet once the floating layer creeps down to the outlet tee it passes straight on. Undersized or neglected units let fat slip straight through to the municipal sewer.

Our approach on site

  1. Pick a window outside prep and service hours.
  2. Shut off water to the affected sinks only.
  3. Open, measure and clean the trap; jet the branch.
  4. Send hot water down every basin until it clears without hesitation.

Keep it running between visits

  • Scrape plates into the bin before they go to the sink.
  • Fryer oil goes to a rendering container, not a sink.
  • Leave the floor-sink basket strainers in, and dump them at closing.
  • Set a cleaning interval that fits your cover count.

Asked on the phone

What cleaning interval suits our interceptor?

Interval follows tank capacity and how many meals you serve; high-volume kitchens commonly need a monthly visit. After our first measuring visit we will propose a schedule.

Call (365) 376-9113