Preventing Grease Line Backups In Restaurants
Backups in the lateral line between the kitchen and the grease trap are the single most expensive plumbing event a restaurant faces. They close the kitchen, contaminate stored product, and trigger health-department visits.
Quarterly hydro-jetting
Pressurized water scours the grease cap off the top of the pipe. Done quarterly, it keeps the line at full diameter.
Daily bioaugmentation
A nightly metered dose of facultative bacteria from the prep sink works downstream to digest the FOG layer between jettings.
Train staff on what goes down the drain
Tomato sauce, dairy, and oil-based dressings are as bad as straight grease for trap loading. Scrape plates first.
Frequently asked questions
- How much does a backup cost?
- A typical full-service kitchen loses $5,000–$15,000 per backup in lost revenue plus the plumber call.
- Are bacterial products safe for food prep areas?
- Yes — they're applied at the sink drain, not on prep surfaces.
Related
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