12/05/2026
“I don’t understand how this (fats, grease, and oil) build up has happened”
Me: “Your pot wash, food prep and other sinks have given your drains a heart attack”
No matter how careful you are, when it comes to commercial kitchens, the sheer volume of plates, cutlery, pots & pans, etc. causes a build up which can create further issues down the line (both literally and figuratively).
Solution?
Install an appropriate grease trap which will physically stop FOG build up and make it more manageable if maintained, and/or regular pre-planned maintenance by degreasing the pipes mechanically or by high pressure water.
This kitchen now has an access point for maintaining the waste pipes when the business is closed, allowing minimal disruption and more convenience.
Now instead of an emergency call-out when the kitchen is busy, this local restaurant can plan ahead and manage their fat & grease build up when it suits them (you won’t eliminate it entirely, so best practice is to control it appropriately).