Restaurant Plumbing Services
Commercial kitchens run grease, heat and health inspections through the same small pipes.
Questions people ask
How often should a grease trap be serviced?
For a busy kitchen, monthly, and quarterly at the absolute minimum. Servicing intervals are driven by covers and menu rather than by the calendar, and an undersized or under-serviced interceptor is the most common reason a kitchen drain backs up during service.
Will you have to close the kitchen?
Not usually. Drainage work is scheduled after last service or before prep, which is when it should happen anyway.
Do we legally need a grease trap?
Water companies can and do require fat, oil and grease management from food businesses, and environmental health will ask about it. Enforcement has tightened considerably. A correctly sized interceptor on a service schedule is cheaper than an enforcement notice and very much cheaper than a blocked sewer you are billed for.