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Grease (FOG) and commercial kitchen drains
Fats, oils and grease (FOG) from cooking travel down drains warm, then cool and solidify on pipe walls. In commercial kitchens this builds quickly and is a leading cause of blockages.
Grease interceptors and traps
Commercial kitchens typically have a grease interceptor or trap that separates FOG before wastewater enters the sewer. Local utilities often set installation, sizing and maintenance requirements and may inspect. In San Francisco, check SFPUC's FOG program requirements before installing or changing equipment.
Good practices
- Scrape plates and pans into the trash or compost before washing.
- Keep strainers on all sinks and floor drains.
- Keep a pumping and cleaning log, and follow the required schedule.
- Don't pour hot water or enzymes down to "push" grease. It re-solidifies downstream.
When lines clog
Hydro-jetting is commonly used to clear grease from commercial lines (snaking vs. jetting). A camera inspection afterward confirms the line is clean.