Commercial · Fats, oils and grease

Grease Interceptors & Kitchen Drains for Aurora Restaurants

Grease does not stay liquid. It cools in the line, coats the pipe wall and closes it a little more every service until the floor sink overflows mid-rush.

Interceptors opened, scraped and baffles checked
Three-compartment sink and floor sink lines cleared
Jetting for long runs that a cable only punches through
Visits slotted around prep and dinner service

Call now(365) 464-5399

Phone only · a plumber answers, not a form

Stainless kitchen sink and counter where grease and food waste head down the drain — A kitchen sink line, the first place grease starts to build up.

CommercialGrease Interceptors & Kitchen Drains for Aurora Restaurants

Ring the Aurora shop(365) 464-5399

Licensed plumbers (ask us for details)
Quote settled before tools come out
We tidy up after every job
Aurora & York Region

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Signs the kitchen is losing the fight with grease
What we do on a grease call
Habits that keep the interceptor clear

Signs the kitchen is losing the fight with grease

Floor sinks holding water after the dish pit drains.
A rotten, sour smell near the interceptor lid.
Grease pooling at the top of the trap with no clear water below it.
Slow drainage at the prep sink by the end of the night.

What we do on a grease call

Shut down the sinks that feed the trap and lay absorbent pads around the lid.
Open the interceptor, skim and remove the grease cap and settled solids.
Inspect the inlet and outlet baffles and the gasket for cracks or missing pieces.
Cable or jet the downstream line to the main, then refill and run all sinks together.

Habits that keep the interceptor clear

Plates get scraped into the garbage first, then sprayed.
Keep strainers in every sink and floor drain.
Never pour fryer oil down any drain; use the rendering container.
Set a pump-out schedule based on how fast your trap fills, not a guess.

York Region and the Town have rules on what can go into the sanitary sewer from food premises. Ask the Region about current sewer-use requirements and keep your service records on site.

Aurora customers often ask

How often does an interceptor need pumping?

That comes down to interceptor volume and how much your menu leans on the fryer. Busy kitchens may need it monthly; we can measure how fast yours fills and suggest a schedule.

Can you work before we open?

Usually. Tell us your prep and service times when you call so we can plan around them.