Restaurant Grease Lines, on a Schedule

Keep the kitchen running. We jet your grease lines before they back up mid-rush.

$50 off your first service call

Illustration of a red, black and white Chicago Drain service van with a technician holding a drain rodding machine

Technician feeding a jetter hose into a commercial kitchen floor drain

Why grease lines fail

Fryer oil, dish water and food scraps cool inside kitchen drain lines and harden into a coating that gets thicker every week.

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What we clean

Kitchen drain lines
Floor sinks and floor drains
Dish-area and prep-sink lines
Mop sink lines

How restaurant service works

1
First visit
We clear and jet the kitchen lines and, when it makes sense, run a camera to see how heavy the buildup is.
2
A schedule that fits
We recommend how often to come back based on what we found and how busy your kitchen is.
3
Records after every visit
Dated service notes with photos, so you can keep them with your maintenance records.
4
One contact
One number and one point of contact for scheduling, quotes and invoices.

Questions, answered

Something else? Call (773) 30-DRAIN.

How often should a restaurant clean its grease lines?

It depends on volume and menu. A fry-heavy kitchen needs it more often than a café. After the first visit we'll recommend a schedule based on what we actually found.

Do I get paperwork after the visit?

Yes. Dated service notes with photos after each visit.

Do you pump grease traps?

No. We clean the drain lines. Trap and interceptor pumping is a separate service.