What to know
The best grease clog is the one that never enters the line.
Allow cooking fats and oils to cool, collect them in a suitable container, and dispose of them according to local guidance. Wipe greasy cookware before washing and keep food scraps out of the drain.
Commercial kitchens should maintain grease-handling equipment and cleaning practices appropriate to their operation. If grease has already accumulated in a line or trap, professional drain cleaning or hydrojetting may be worth discussing.
Key takeaways
- Why grease should not be sent down a drain
- Simple collection and cleanup habits for homes and businesses
- When recurring grease buildup may call for hydrojetting or grease-trap service
What to pay attention to
- Kitchen drains slowing after repeated use
- Grease residue around a drain
- Recurring commercial kitchen restrictions
- A grease trap that needs cleaning attention