How do I prevent kitchen drain backups?
Quarterly hydro-jetting plus daily bioaugmentation at the prep sink. Train staff to scrape plates and avoid dumping dairy and oil-based sauces.
Why it happens
Kitchen drains back up primarily due to the accumulation of fats, oils, and grease (FOG). When hot FOG goes down a drain, it cools and solidifies on the interior walls of the pipes. Over time, this buildup restricts flow, trapping food particles and eventually causing a complete blockage.
What to check
Beyond staff training, verify that grease traps are serviced before they are overfilled. Monitor sinks and floor drains for slow drainage, which is the first sign of a developing blockage. Address drain odors or fly activity immediately, as these indicate a buildup of organic film inside the pipes that requires direct treatment.
When to call a professional
If drains remain slow or back up despite proper daily waste disposal, the problem likely exists further down the line. Persistent backups, foul sewer odors, or issues affecting multiple fixtures point to a blockage in the building's main drain line that requires professional diagnosis and clearing with equipment like a hydro-jetter.
How Luften handles it
Luften addresses kitchen drain issues at the source using bioaugmentation that is safe for all types of pipes to break down grease buildup. For existing biofilm that causes odors and pests like drain flies, we apply a foam treatment to clean the entire pipe interior. These services can be consolidated with grease trap and other systems into a single program, starting with a free site survey.
Backups and slow drains program