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Commercial

Restaurant & Commercial Kitchen Drainage

FOG-compliant, environmentally responsible, always operational.

Fats, oils and grease are the enemy of commercial kitchens. Environmental Health inspectors expect documented grease management — and one blocked kitchen drain during service can cost thousands. We service grease traps, jet kitchen waste runs, keep documented records for your FOG audit, and respond 24/7 when things go wrong mid-service.

Warning signs

  • Slow-draining kitchen sinks
  • Grease bubbling in nearby gullies
  • Bad smells during service
  • Environmental health warnings about FOG discharge

Common causes

  • Insufficient grease-trap servicing
  • Undersized traps for the kitchen's throughput
  • Long horizontal waste runs collecting grease
Our process

How we handle restaurant & commercial kitchen drainage

01
Grease audit
Assess trap sizing, service intervals and pipe condition.
02
Servicing schedule
Monthly or quarterly trap servicing and jetting.
03
Documentation
Signed job sheets and photos kept for your FOG file.
04
Emergency cover
24/7 priority response for peak-service blockages.

Kit we bring

  • Grease-trap servicing kit
  • High-flow jetter
  • FOG-compliant waste transfer

While you wait — do

  • Train staff to scrape plates before rinsing
  • Fit strainers in every kitchen sink

Please don't

  • Don't pour hot fat down the drain even if it's liquid — it re-solidifies further along

Common questions

How often should a grease trap be serviced?
Depends on kitchen volume — from monthly for busy restaurants to quarterly for cafes. We audit and recommend.

Blocked drain? Not for long.

Speak to a real engineer in under 20 seconds. 24/7, 365 days a year.

Call 24/70330 1331 347
Call 0330 1331 347