Commercial · Drains & clogs
Grease interceptors and restaurant kitchen lines
Fat, oil and food scraps cool and stick inside kitchen drains. We open the interceptor, scrape the baffles, cable or jet the line to the main and run hot water until the floor sinks drain clean.
- Slow floor sinks and dish lines cleared
- Interceptor lids, baffles and gaskets inspected
- Cleanouts located and opened, not guessed at
- Scheduled outside your service hours
- Licensed plumbers (details on request)
- Price agreed before work
- Call-only, no forms
- Tested before we leave
Signs your kitchen drains are greasing up
- Grey water standing in the floor sink under the dish machine
- A rotten smell near the interceptor lid or mop sink
- Gurgling from the prep sink when the dishwasher dumps
- Grease pushing up through a floor drain in the back
Our grease-call routine
- Track down the interceptor and every cleanout on the kitchen line.
- Open the interceptor and check the inlet, baffles and outlet for buildup.
- Cable the branch from the floor sink to the interceptor.
- Send the jetter down the interceptor outlet toward the building drain when the plug sits past the trap.
- Flush with hot water from each fixture and watch the levels drop.
- Camera the line when a clog keeps coming back.
What is included
- A written ticket describing the blockage, its location and the work done
- Lid gasket and baffle condition noted for your records
- Notes on any cracked fittings, sagging pipe or missing cleanouts
Habits that keep kitchen lines flowing
- Have the dish crew scrape every plate into a bin first.
- Fit a basket strainer to each floor sink and dump it at shift change.
- Never pour fryer oil down any drain; store it for collection.
- Have the interceptor pumped on a schedule, not only when it overflows.
Markham restaurant plumbing notes
Many Markham restaurants sit in plazas along Highway 7, Kennedy Road and Steeles Avenue, where several units share one sanitary line out the back. A heavy grease plug in one kitchen can push water up in the unit beside it. York Region and the City of Markham have sewer-use rules about fats and oils from food premises; check the current requirements for interceptor sizing and maintenance with the city before a renovation.
Send the jetter down the interceptor outlet toward the building drain when the plug sits past the trap.
From the job notes of Plumbers in Markham
Job card · Drains & clogs
On the van for this job
- Trap wrenches, a bucket and drop cloths for the vanity or sink base
- Cutting heads sized to 1½-inch and 2-inch branch lines
Signs you need this
- Water sits in the sink or tub for minutes after the tap is off
- A sour smell from the plug or overflow
What we check before we pack up
- Pull and clean the trap and look at what came out
- Flush hot water for several minutes and watch the speed
| Fixture | What usually blocks it | What we use |
|---|---|---|
| Kitchen sink | Grease, starch, coffee grounds | Drum machine from the trap arm |
| Tub and shower | Hair and soap scum | Pull the strainer, hand auger |
How the job runs, start to finish
- 1
On the phone
Explain what the water is doing and where. We ask the age of the house and which valve or breaker to shut while we drive over.
- 2
Drop cloths down
Floors and cabinets get covered, the water or gas is isolated and the work area is lit.
- 3
Find the failed part
We open the trap, cleanout, access panel or wall where the fault is, and show you what we found.
- 4
Quote, then work
We explain what failed and what the fix costs; no cutting starts until you say yes.
- 5
Cut, fit, seal
Old parts come out, new pipe, valves or fixtures go in, and joints are soldered, pressed, crimped or glued.
- 6
Test and ticket
We run water, pressure-test or fire the heater, check for drips, clean up and leave a written ticket of what was done.