Commercial kitchens are the hub of any food related business – from restaurants and hotels to catering companies and cafeterias. With water, grease, food waste and cleaning products flowing through the plumbing system every day, looking after your kitchen drains is not just good practice – it’s essential for health, safety and business continuity.
In this guide we’ll cover how to look after drains in commercial kitchens, including preventative measures, common mistakes and expert tips to keep your kitchen flowing.
Why Drain Maintenance Matters
Clogged or neglected drains in a commercial kitchen can lead to:
Foul smells that affect customer experience
Slow draining or backups that disrupt service
Unhygienic conditions and potential health code violations
Emergency plumbing repairs or downtime
Proactive drain maintenance isn’t just about fixing problems – it’s about preventing them before they happen. In a fast paced commercial kitchen every minute counts and even minor issues can knock an entire service.
Key Components of Commercial Kitchen Drain Systems
Understanding the components that make up your drain system helps you know where to focus your maintenance. Common drainage elements in commercial kitchens include:
Floor drains: Found throughout the kitchen for washing down floors and managing spills
Sink drains: Used for prep sinks, dishwashing stations and handwashing
Grease traps (or grease interceptors): Separate grease and oil from wastewater to prevent clogs
Dishwashers and garbage disposals: Add volume and debris to the drain system
Drain lines: Carry wastewater away to the municipal system or a private septic system
Each of these need regular attention to function properly.
Daily Tips
1. Use Drain Screens
Install drain screens or baskets in all sinks to catch food scraps, bones and other solid waste. This simple tool can reduce the amount of debris that goes into your pipes by a lot.
2. Wipe Before Washing
Train kitchen staff to scrape and wipe dishes before washing them in the sink or putting them in the dishwasher. This reduces the amount of grease and solids that goes into the drains.
3. Flush Floor Drains
At the end of each day pour hot water down all floor drains to flush away any debris and prevent buildup. Add a small amount of enzyme based drain cleaner to break down grease.### 1. Clean Grease Traps Regularly
Grease traps should be cleaned out at least once a week or more frequently in high volume kitchens. If grease builds up it can flow into your main lines and cause blockages.
2. Check Drain Lines
Take time each week to check drain access points for slow draining or unpleasant odours – early signs of a blockage.
3. Use Enzyme Drain Cleaners
Don’t use harsh chemical drain cleaners that can corrode pipes. Instead use biological enzyme treatments that eat away organic matter safely and effectively. These are perfect for commercial kitchens especially overnight or during off-hours.
What to Avoid in Commercial Kitchen Drains
Avoiding common mistakes is as important as following a routine. Here’s what not to do:
Don’t pour grease down the sink: Even if it’s liquid, grease will eventually cool, solidify and stick to your pipes.
Avoid fibrous or starchy waste: Foods like celery, potato peels and pasta can expand or tangle in the pipes.
Don’t use chemical drain openers regularly: These can damage pipes and kill beneficial bacteria in grease traps.
Proper disposal of waste is one of the biggest factors in keeping commercial drains flowing.
Seasonal and Professional Maintenance
1. Schedule Quarterly Inspections
Hire a licensed commercial plumber to inspect your system every 3 to 4 months. They can do deep cleaning with high pressure water jets and video inspections to catch problems early.
2. Hydro Jetting Services
If you’ve had repeated backups or slow drains it may be time for hydro jetting – a method of using high pressure water to blast through blockages and scrub pipe walls clean.
3. Train Your Staff
Your maintenance plan is only as good as your staff’s knowledge. Make sure employees know proper disposal procedures and who to call if a drain starts to back up.
Signs of Drain Trouble
Be aware of these early warning signs that your drain system needs attention:
Water pooling around floor drains
Gurgling sounds from sinks
Foul or rotten egg smells
Slow draining in multiple areas
Visible grease or food debris backing up
The sooner you address these symptoms the easier (and cheaper) it will be to fix the issue.
Benefits of Regular Drain Maintenance Benefits of a Drain Maintenance Program:
Compliance: Meets health and safety regulations
Efficiency: No kitchen downtime
Cost savings: No emergency plumbing calls
Hygiene: Reduced odours and pest risk
Longevity: Longer life for your plumbing system
For business owners and facility managers, maintaining the drains is part of protecting your reputation and bottom line.
Conclusion
Maintaining drains in a commercial kitchen is not a one off – it’s an ongoing process that requires daily, weekly and seasonal attention. By doing smart things like regular grease trap cleanouts, staff education and biological cleaners you can prevent blockages, avoid emergencies and create a safer cleaner workplace for your team.
Whether you run a small bistro or a large food service operation, drain maintenance is key to success. Don’t wait until a major blockage brings service to a standstill – build maintenance into your operations today and keep things flowing all year round.