In a restaurant, a blocked kitchen drain is not a maintenance issue — it is a closed kitchen and lost revenue during service. The humble grease trap is what stands between you and that, and it only works if it is maintained.
What a grease trap does
It captures fats, oils and grease (FOG) before they enter your drains. FOG that gets past it cools, solidifies and coats the pipes until they block. A working, serviced grease trap is the single most important thing keeping a commercial kitchen's drains flowing — and many municipalities require one.
How often to service it
Most busy kitchens need the grease trap cleaned monthly; high-volume operations more often. Pair that with periodic mechanised jetting of the kitchen waste lines and you prevent the blockages that shut kitchens mid-service.
The cost of neglect
A neglected trap stops capturing FOG, the drains block, and you get backups, foul odours, health-inspection risk and emergency closures during your busiest hours — all far more costly than a scheduled clean.
A plan that keeps you trading
We set up scheduled grease-trap servicing and drain cleaning for restaurants and commercial kitchens, with documented visits for your records. See commercial plumbing and maintenance contracts, or request a plan for your kitchen.