Costs & process
Commercial drains should be jetted and inspected at least annually, and quarterly to monthly where food is prepared. Restaurants, takeaways, pubs and care homes generate heavy fat and solids loading, and a scheduled programme is far cheaper than closing for an emergency.
The cost of a planned maintenance visit is trivial against a day of lost trade, spoiled stock and an emergency call-out rate. For food businesses it is also part of demonstrating due diligence to environmental health.
Grease traps need their own schedule — monthly for busy kitchens — and every service should be documented with a signed job sheet retained for inspection.
A planned programme also spots deterioration early, which turns a future excavation into a patch liner.
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