Skip to content

Emergency line 24/7 · Booked work Mon–Sat

Brampton & nearby Peel

(365) 363-8065
BramptonPlumbing Services Call now
Flanged steel pipe runs and elbows in a building service room
Flanged steel pipe runs and elbows in a building service room

Food service plumbing

Brampton Restaurant Grease Line Plumbing

Fats, oils and grease cool inside the kitchen line and harden into a plug that no plunger will move. We keep restaurant drains flowing so the dish pit never stops a dinner rush.

Call now

or dial (365) 363-8065Real person, no phone tree

  • Work booked before opening or after close
  • Only the affected lines shut down
  • Written notes and photos for managers
  • Call answered by a person, day or night
  • Licensed plumbers (details on request)
  • Insured for residential & commercial
  • Prices given before any cutting
  • Brampton & Peel only

Signs your kitchen lines need attention

  • The three-compartment sink drains slowly after the lunch rush
  • Floor drains near the fryers gurgle or bubble back
  • A sour smell rises from the floor sinks at close
  • The grease interceptor lid shows grease near the outlet baffle
  • Staff are pouring hot water down the line to keep it moving

What a grease line visit includes

  • Interceptor opened, solids and grease removed, baffles inspected
  • Kitchen branch lines jetted with a hot-water capable jetter
  • Camera run from the cleanout to confirm the line is clear to the main
  • Check of the dish machine and pre-rinse connections for leaks
  • Written note of grease depth and the condition of the unit

How we work around your service

  1. Book a slot before prep starts or after the last table turns.
  2. The plumber lays down mats and works from the nearest cleanout.
  3. Lines are jetted until the camera shows clean pipe wall.
  4. The kitchen is handed back washed down and ready for the next shift.

Grease rules in Peel

The Region of Peel sewer use bylaw asks food premises to stop cooking grease from reaching the municipal sewer, and an interceptor that is sized and serviced on schedule is the usual way to do that. Inspection and pump-out frequency depends on how much your kitchen cooks, so check the current bylaw terms and keep your service records where an inspector can see them.

Tools, access and testing

Restaurant grease lines: what we bring and check
Tools we bringTrailer jetter, sectional machine, camera with locator, calibrated test kit
What we openCleanouts, interceptor lids, mechanical room valves, ceiling tiles
What we testLine flow at full load, device readings, valve shut-off and restart

Where in Brampton we do this

We take restaurant grease lines calls right across the city, including Springdale, Northwood Park, Downtown Brampton, Sandringham-Wellington and the streets around them.

Questions we get

How often does a restaurant kitchen line need jetting?

Busy fryer kitchens often need it every few months. A camera look at the first visit tells us how fast your line builds up.

Can you work overnight?

Yes. Many restaurant calls are booked after close so the kitchen is ready for the morning prep crew.

Call (365) 363-8065