The Project Overview:

We were contracted by a new restaurant startup in Langley City to handle the mechanical requirements for their commercial kitchen. The local municipality has strict regulations regarding grease management to prevent sewer clogs. We were tasked with installing a high-capacity 3-compartment sink and a code-compliant grease interceptor (grease trap) within a tight kitchen footprint.

The Solution:

Commercial plumbing is about high volume and high durability. We designed a system that could handle the heavy demand of a busy dishwashing station:

• Sizing & Compliance: We calculated the flow rate of the kitchen’s fixtures to ensure the grease interceptor was sized correctly to meet Metro Vancouver’s Wastewater Bylaws.

• Solid Brass Construction: We used heavy-duty commercial faucets and pre-rinse sprayers that can withstand hundreds of uses per day without leaking.

• Proper Venting: We ensured the grease trap was properly vented to prevent the “siphon effect,” which can pull the protective water seal out of the trap and allow sewer odors into the dining area.

• Indirect Drainage: To meet health code standards for food safety, we installed “indirect” waste lines (air gaps) to ensure that if the sewer ever backs up, it cannot physically enter the sinks where food or dishes are handled.