Grease interceptors for restaurant kitchens

A kitchen layout comes before an equipment choice

A grease interceptor needs to suit the fixtures it serves and the conditions at the site. Before pricing a new unit, send the kitchen plan, equipment schedule and any plumbing drawings. Include the proposed sink and dish-station locations, drainage connection points and available installation space.

For an existing restaurant, send the interceptor make, model and capacity if available, along with photos of the unit and its connections. Explain whether the work is part of a renovation, an equipment change or a replacement after a problem.

Leave room to maintain the unit

Installation is only one part of the layout. The interceptor must remain accessible for the maintenance it needs. Discuss access to lids and service points before fixing cabinetry, counters or equipment around it. If the proposed location conflicts with the kitchen workflow, resolve that while the layout can still change.

New fit-out or replacement?

A new fit-out allows the plumbing scope to be coordinated with the general contractor and kitchen supplier. A replacement in a working kitchen also needs an interruption plan: which fixtures will be unavailable, when staff can clear the area and who authorizes the work. We discuss those constraints when reviewing the job.

The quote should identify the installation scope, connection work and any related changes. Confirm the applicable permit and inspection requirements for the property before work begins; replacing a unit and changing a kitchen layout may involve different requirements.

Send the project details

• Site address and business contact
• Kitchen drawings and connected-fixture information
• Existing interceptor details and photos, if replacing
• Access restrictions and the available closure window

For the wider kitchen scope, see restaurant and coffee-shop plumbing. This service covers installation and replacement; ask separately about any ongoing cleaning or pumping arrangement you need.