Grease interceptors for Newmarket kitchens

Signs the grease system is in trouble

• Floor drains near the dish pit backing up during a rush.
• An odour like old fryer oil near the trap cover.
• Three-compartment sinks draining slowly even after plunging.
• Grease visible at a cleanout or in the parking lot manhole.
• Pump-out companies reporting the trap is full well before schedule.

What we do on site

• Clear the kitchen branch: a heavy cable or jetter from the sink tailpiece back to the interceptor.
• Open the interceptor: check inlet and outlet baffles, the flow-control fitting and the vent.
• Repair or replace parts: cracked lids, rotted baffles, missing gaskets and broken flow restrictors.
• Jet the outlet line to the building sewer so hardened fat downstream is cut loose.
• Camera check where the line keeps refilling, to look for sags where grease settles.

Sizing a new interceptor

1. We list every fixture that drains to it: sinks, floor sinks, pre-rinse and wok stations.
2. We measure the space under the counter or in the floor.
3. We match a unit to the flow and confirm any approval the Town needs.
4. We set it level, connect and vent it, then fill and run water to test.

Keeping lines open between visits

• Have dishwashers knock food scraps into the compost tote first.
• Basket strainers belong in each floor sink, dumped at close.
• Never pour fryer oil down a drain; use a rendering container.
• Log each pump-out date so an inspector can see the pattern.

York Region and the Town of Newmarket regulate fats, oils and grease from food businesses through sewer-use rules. Confirm today's rules before you rework a kitchen or change your menu, since added fryers can mean a bigger interceptor.