CommercialFood service
Markham Kitchen Grease Lines and Interceptor Service
A commercial kitchen sends hot fat down the drain all day. It cools, sets and narrows the pipe until the floor sinks overflow mid-service.
A commercial kitchen dish and prep station, where grease enters the drains.
- Floor sinks and dish-station lines cleared fast
- Grease interceptor inlets, baffles and outlets inspected
- Lines jetted back to full bore, not just poked open
- Visits booked around prep and service times
- Licensing details confirmed when you call
- Residential
- Commercial
- Markham & York Region
How the job runs
- The floor sink beside the dishwasher holds water long after a cycle ends.
- A rancid smell comes from floor drains near the line.
- The three-compartment sink gurgles when the dishwasher empties.
- Water appears around the grease interceptor lid.
What we do on site
- Find the lowest backed-up fixture and the nearest cleanout.
- Open the interceptor and check how full the grease layer is and whether the baffles are intact.
- Cable through to open the line, then jet with a rotating nozzle to scour the walls.
- Run hot water at full flow from the sinks to confirm drainage under load.
Grease rules in York Region
York Region and local municipalities have sewer-use bylaws that cap how much fat, oil and grease a food business may discharge, and inspectors can ask for maintenance records. Keep your pump-out receipts on file and check the current bylaw terms with the Region or City. We can tell you what we saw inside the interceptor so your records match its real condition.
From the van: Never pour boiling water or degreaser into a full interceptor to push grease through. It simply moves the problem further down the line where it is harder to reach.
Keeping the line open
Most busy kitchens benefit from a jetting schedule matched to their volume. A deep fryer operation needs it more often than a café. Call (289) 216-9245 and tell us your menu and seat count; we suggest an interval and adjust it after the first camera look.