If grease goes down your drain, we're for you
From a two-ring chipper to a 200-bed hotel, the problem is the same — only the scale changes. The programme is sized at the site survey, so you only ever pay for what your kitchen actually needs.
Built around how your place runs
Different venues fail in different ways. Here's what we see most — and what the programme does about it.
Restaurants
Full service means full traps. A drain that backs up mid-sitting is a cleared dining room. Overnight dosing keeps the line open through your busiest weeks — no smells drifting front of house.
Takeaways & Chippers
Fryer-heavy menus put more fat down the drain than any other kitchen. That's blockage country. The dosing programme is built for exactly this load — and it works while you're closed.
Pubs & Gastropubs
Food is where the margin went, and the old cellar drains weren't built for it. We keep the kitchen line clear so the only thing on your mind at closing is the till.
Hotels
Breakfast, carvery, weddings — hotel kitchens never stop, and neither does the grease. One programme across your outlets, documented for procurement and your trade effluent licence.
Cafés & Delis
Small kitchen, small trap, no slack. One blockage eats a week's takings in callout fees. A right-sized dose keeps a compact line clear without you thinking about it.
Hospitals & Nursing Homes
Three meals a day, every day of the year, and hygiene standards that leave no room for smells or backed-up drains. A scheduled, documented programme suits healthcare catering down to the ground.
School & College Canteens
High volume in term, idle in holidays — the worst pattern for a grease trap. We set the dosing to match the calendar so the system is ready when the term starts, not blocked by week three.
Forecourt Delis
The deli counter carries the shop, and it runs from dawn. Blocked drains don't just cost food sales — they close the tills. Overnight dosing fits a business that can't afford downtime.
Groups & Multi-site
Running more than one kitchen? One contact, one programme, one invoice across your sites — with each kitchen's dosing sized on its own survey.
We're on your road anyway
National drainage contractors send a crew when something's already gone wrong, then send an invoice from three counties away. We're based in Kerry and on the road across Munster every week — your kitchen is on a round, not in a queue.
That means the pump gets checked by someone who was here last month, refills land before you run out, and when you ring, the person who answers knows your site.
More About Us
Sound like your kitchen?
Book a free site survey and we'll size the programme for your place — whatever kind of place it is.