Clear report
Findings you can act on — not jargon.

On-site kitchen drainage surveys for York food businesses — findings first, quotation after we’ve seen the site.
Kitchen Drainage Survey
A survey is most useful when hatches open and someone who knows the pass is there.
What we deliver
Findings you can act on — not jargon.
Trap condition, intervals, and drainage risk assessed.
Useful before upgrades or change of use.
We walk the kitchen with your team.
Prioritised recommendations for budget planning.
Survey first — choose cleans, jetting, or installs when you’re ready.
Problems you’ve seen and when we can access the kitchen. We’ll book the survey.
Trap empties, FOG programmes, and commercial kitchen drainage for restaurants, hotels, pubs, and food businesses across York and the villages.
Basement traps, tight access, busy trading — grease trap cleaning and kitchen drainage for city-centre restaurants, cafés, and hotels.
Neighbourhood cafés, pubs, and hotels in Clifton — grease trap empties, FOG routines, and kitchen drainage that fit daytime and evening covers.
Pubs, takeaways, and restaurants in Acomb — grease trap cleaning and commercial kitchen drainage for hard evening and weekend trading.
Hotels and restaurants in Fulford — grease trap cleaning, interceptor servicing, and FOG programmes that flex for breakfast and events.
Kitchen drainage survey and grease trap clean for a Haxby café ahead of summer trading — priorities first, then the empty.
Four-weekly grease trap empties for a busy Micklegate restaurant — basement access, FOG notes, quiet windows before lunch prep.
Quarterly grease interceptor empties for a Clifton hotel kitchen — hatch access planned, facilities notes left each visit.
Floor drains, sinks, and FOG routes that keep a trading kitchen flowing.
High-pressure jetting to clear FOG and debris from stubborn kitchen lines.
Trap intervals, kitchen habits, and records — FOG run as planned work, not a panic call.
Empty the trap, scrape the walls, check the outlet — then set an interval that matches your covers.
Right-sized traps for new kitchens and refits — placed where you can actually empty them.
Empty, inspect, and log grease interceptors for higher-volume kitchens and hotels.