A grease management unit that is undersized, poorly maintained or bypassed, allowing fat to reach the drain. In commercial kitchens this produces blockages on a predictable schedule.
What it means for you
If a restaurant blocks every few weeks, the answer is usually the grease trap regime rather than more frequent jetting.
Not sure whether this applies to your property? Ask us. There is no call-out charge and the price is fixed before any work starts.
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