Restaurant Grease Trap Service in Toronto

How grease shuts a kitchen down

Fryer and pan fat goes down warm and runny, then hardens as it travels and coats the inside of the line. Food solids catch on it, the opening narrows, and one busy service later the floor sink overflows. An interceptor is supposed to catch most of it, but only if it is sized right, pumped often and has intact baffles.

Warning signs in a commercial kitchen

• Floor sinks still full long after the dishwasher has emptied
• An off, sour odour around the trap cover or the janitor sink
• Gurgling from the three-compartment sink
• Grease visible in the cleanout when it is opened
• Interceptor full well before the scheduled pump-out

What the service includes

• Lifting the trap lid to look at the inlet, outlet and baffle walls
• Measuring how much of its depth is taken up by grease and solids
• Jetting the kitchen branch and the line out to the main
• Camera inspection to confirm the pipe walls are clear
• Replacing cracked floor sinks, traps or missing interceptor parts

Keeping the line clear between visits

1. Have staff scrape every plate into the garbage first
2. Never pour fryer oil or pan grease down any drain
3. Use strainers in every floor sink and keep them emptied
4. Book jetting on a schedule that matches how much you cook

A busy fryer-heavy kitchen may need the line cleaned every few months; a café with light cooking can go much longer. After the first cleaning and camera check we suggest a schedule that fits what we actually found in the pipe.