Restaurant Services
Dependable restaurant service
Why Lords of Plumbing is the Trusted Choice for Restaurants
Running a restaurant means juggling a thousand moving parts — the last thing you need is a plumbing issue throwing a wrench in your day. That’s where Lords of Plumbing comes in. We know the unique plumbing demands of the food service industry, and we’re proud to be the dependable, honest plumbing partner local restaurants count on.
We Know Restaurants Inside and Out
Commercial kitchens put plumbing to the test — grease traps, dishwashers, high-capacity sinks, floor drains, and restrooms all have to run smoothly, day in and day out. At Lords of Plumbing, we specialize in keeping your kitchen compliant, your drains clear, and your business open. We’re not just here for emergencies — we help you prevent them.
Honesty You Can Count On
We believe in doing the job right the first time, with clear communication and no surprise charges. When you call Lords of Plumbing, you get upfront pricing, honest recommendations, and seasoned professionals who treat your business like their own.
Dependable, 24/7 Service
Plumbing problems don’t punch a clock — neither do we. Whether it’s a midnight backup or a routine grease interceptor cleaning, our team is ready to respond when you need us most.
Your Reputation is Our Reputation
When you choose Lords of Plumbing, you’re not just hiring a plumber — you’re gaining a partner dedicated to helping your restaurant run smoothly and stay compliant with local health and safety codes.
Keep Your Kitchen Flowing Smoothly
If you’re looking for a plumbing company you can trust with your restaurant — from daily maintenance to urgent repairs — call Lords of Plumbing today. We’ll handle the pipes so you can focus on your plates.
Grease Trap Pro's!
The Importance of Cleaning Your Grease Interceptor — Advice from Lords of Plumbing
At Lords of Plumbing, we’ve seen firsthand what happens when a grease interceptor is neglected — and trust us, it’s not pretty. Whether you run a busy restaurant, a commercial kitchen, or a food processing facility, keeping your grease interceptor clean isn’t just good practice — it’s essential for staying compliant with local codes and avoiding expensive plumbing disasters.
What is a Grease Interceptor, Anyway?
A grease interceptor (sometimes called a grease trap) is a device that captures fats, oils, and grease (FOG) before they enter your plumbing system. When functioning properly, it prevents these substances from hardening and clogging your pipes, which can cause backups, foul odors, and costly emergency repairs.
Why Regular Cleaning is Critical
Over time, FOG builds up inside the interceptor. If it isn’t pumped out regularly, grease can overflow into your sewer line — defeating the purpose entirely. Worse, you could face hefty fines for violating municipal wastewater regulations. Many cities require documented cleanings to ensure that businesses do their part to protect public sewers and the environment.
How Often Should It Be Cleaned?
Every kitchen is different, but as a rule of thumb, most grease interceptors should be cleaned every 1 to 3 months. High-volume kitchens might need servicing even more frequently. A good indicator is the “25% rule” — when 25% of the trap’s depth is full of FOG and solids, it’s time to call us.
The Lords of Plumbing Difference
We don’t just pump and run. At Lords of Plumbing, we fully inspect your interceptor for wear and tear, check for blockages in your lines, and provide honest advice to help you avoid surprise shutdowns. We handle all the messy work so you can focus on running your business without worrying about what’s lurking under the sink.
Don’t Wait for a Backup — Book Your Cleaning Today
Grease interceptors are out of sight, but they should never be out of mind. Regular maintenance keeps your plumbing flowing, your kitchen compliant, and your customers happy.
If you’re due for a cleaning — or not sure when your last one was — give Lords of Plumbing a call. We’ll keep your pipes clear, your business open, and your reputation spotless.
Our grease trap services range from $258 for something like a “Big Dipper” up to $2500 for a 1000 gallon + setup.
How Lords of Plumbing Handles Floor Drain Problems — and Helps You Prevent Them
At Lords of Plumbing, we’ve been around long enough to know that a clogged or backed-up floor drain can shut down a kitchen faster than a health inspector at lunchtime. Whether you run a bustling restaurant, a busy commercial kitchen, or any business with heavy water use, your floor drains are the unsung heroes that keep water moving where it should — and when they stop working, you notice fast.
Why Floor Drains Fail
Floor drains are designed to handle wash-down water, spills, and cleaning runoff, but they often collect more than just water. Over time, grease, food scraps, debris, and dirt build up in the drain lines. If neglected, this buildup can lead to blockages, slow drainage, or even a full backup onto your floors — a messy hazard you don’t want anywhere near your kitchen or prep areas.
How Lords of Plumbing Fixes It Right the First Time
When you call Lords of Plumbing for a floor drain issue, you’re not just getting a quick snake-and-go. We take the time to properly diagnose what’s causing the problem. Our pros use advanced drain cleaning equipment to clear clogs thoroughly — not just poke a hole through the blockage. If needed, we’ll camera-inspect the lines to check for hidden damage or stubborn buildup deeper in your plumbing system.
Preventative Maintenance That Saves You Money
The best way to deal with a clogged floor drain is to never let it clog in the first place. That’s why we always recommend preventative maintenance. At Lords of Plumbing, we offer customized maintenance plans that include regular drain cleaning, inspections, and grease interceptor checks to keep everything flowing freely.
We’ll work with you to set a schedule that makes sense for your operation — whether that’s monthly, quarterly, or semi-annually — so you’re never surprised by an unexpected backup in the middle of dinner rush.
Honest Advice, Reliable Work
What sets us apart is our commitment to honest, straightforward service. We’ll never upsell you on something you don’t need, and we stand by our work 100%. When you hire Lords of Plumbing, you’re hiring seasoned pros who know commercial plumbing inside and out — and who understand how costly downtime can be for your business.
Let’s Keep Your Drains Flowing
If your floor drains are slow or you want to stay ahead of the next surprise clog, give Lords of Plumbing a call today. We’ll handle the dirty work so you can keep your kitchen clean, compliant, and open for business — just the way it should be.
You can expect to pay around $258 per clogged floor drain for snaking or simple hydrojetting. Our monthly service plan for small kitchens with a single line start at $385. For multiple kitchen lines a custom service plan can be created.
Our Services Areas
Our restaurant services are available throughout Los Angeles, including but not limited to:
Get Started with Lords of Plumbing Today!
Feel free to reach out to us today at (310) 845-6027, and we’ll gladly provide assistance with any plumbing issue you may have. Related services: Sewer Repair, Drain Services, Drain Cleaning.
Call us at (310) 845-6027 or fill out the contact form to schedule an appointment.
Commercial Kitchen Plumbing: Common Questions
How is my grease interceptor sized, and can I just use a small under-sink trap?
Sizing follows California Plumbing Code Table 1014.3.6, which ties interceptor volume to the drainage fixture units connected to it. Los Angeles County Public Works generally requires a minimum 750-gallon gravity interceptor for restaurants, with 1,500 gallons the usual ceiling unless the Environmental Programs Division approves otherwise. A small hydromechanical under-sink unit is accepted only for limited fixture counts, not for a full production kitchen.
How often does the interceptor have to be pumped, and what do I keep on file?
Pump before accumulated grease and solids reach roughly a quarter of the liquid depth, which puts most full-service kitchens on a 30 to 90 day cycle. Use a permitted hauler and keep the signed manifest for every pump-out on site. An inspector from the LA Sanitation industrial waste program or LA County Public Works asks for that log during a routine visit, not after a spill.
Can I run a garbage disposal into the grease interceptor?
Not without written approval. LA County Public Works pretreatment guidelines state that no food waste grinder shall be connected to or discharge into a grease interceptor unless the Environmental Programs Division specifically permits it. Ground food solids fill the interceptor quickly and push grease past the baffles into your lateral. Most kitchens use basket strainers and scrape plate waste into a solids bin instead.
My health inspection got marked down for something plumbing-related. What are they looking at?
LA County Department of Public Health inspects against the California Retail Food Code. Section 114193 requires an adequate, protected supply of hot and cold water at required fixtures. Common findings are a backed-up floor sink, a missing air gap on a dishwasher or ice machine drain, a handwash sink without hot water, and standing water at a floor drain. Sewage backup is an imminent health hazard and can close a facility.
Can you do the work at night or between services?
Yes, and for interceptor work or line replacement that is usually the only workable window. We schedule around your covers, shut down only the affected fixtures where the piping allows, and stage material before the kitchen closes. Where the job needs an LADBS inspection, that inspection happens during department hours, so the open-trench or open-wall stage gets planned around the inspector's schedule.
What is the difference between a floor drain and a floor sink?
A floor drain removes water from the floor. A floor sink is a receptor set flush in the floor that receives indirect waste from a dishwasher, ice machine, steam table, or prep sink through an air gap above its flood rim, so sewage cannot back up into food equipment. Health inspectors check that the air gap exists and the receptor is clean and draining. They are not interchangeable.
Why does my restaurant line clog differently from a house?
Volume and temperature. Hot dishwater carries grease down the line as a liquid, then it cools in the lateral and hardens on the pipe wall layer by layer. Detergent emulsifies grease past a trap so it re-forms downstream. Add food solids, paper, and a twelve to sixteen hour service day, and a 4-inch commercial lateral loads up in a month more than a house does in years.
Who tests the backflow preventer, and how often?
A tester certified under Title 17 of the California Code of Regulations, once a year. Food facilities are treated as a high-hazard connection, so the water purveyor, which is LADWP inside the City of Los Angeles, requires a reduced-pressure principle assembly on the service and an annual test report on file. Missed tests generate notices and can escalate to shutoff. Any needed repair happens before the report is submitted.
Do I need permits for kitchen plumbing changes?
For most of it, yes. LADBS issues plumbing permits for installation or modification of drainage, waste, and vent systems, which covers moving a sink, adding a floor sink, or replacing a lateral. A new or upsized grease interceptor goes through industrial waste review, and a food facility tenant improvement gets a plan check from LA County Environmental Health. The work is done under a C-36 license; ours is CSLB #914119.
What drives the cost of commercial kitchen plumbing work?
Interceptor size and where it can physically be placed, whether the slab has to be opened, how much line runs under finished floor, after-hours labor, permit and plan-check time, and whether the health department requires you to close during the work. A recurring maintenance schedule prices differently from a one-time repair. We walk the kitchen and camera the lines, then give a firm number before starting.