Grease Interceptor & Backflow Consultant

Grease Interceptor & Backflow Compliance Consulting

Open on time and stay off the utility's list.

Quick answerRestaurants and commercial kitchens must pretreat grease and protect the public water supply with backflow prevention. A plumbing consultant sizes the grease interceptor, identifies which fixtures must drain to it, checks backflow assembly requirements, and aligns the design with the local utility's pretreatment program before the permit and inspection.

3–5 business days $650–$2,500 per kitchen project Independent · no installs

Grease interceptors are one of the most common reasons restaurant openings slip. An undersized unit fails the utility's review, a dishwasher connected to the wrong line fails inspection, or an existing interceptor in a second-generation space turns out to be too small for the new menu. Utilities across the corridor, including Austin Water and SAWS, run active pretreatment programs.

We review the kitchen layout, size the interceptor by the method your jurisdiction uses, confirm fixture connections, check backflow requirements for the beverage, ice, irrigation and fire lines, and give your design team and contractor a clear spec.

When to call us

You're opening or relocating a restaurant, café or commissary
You're taking over a second-generation restaurant space
The utility issued a pretreatment or backflow notice
Your design team needs interceptor sizing
You're adding a dishwasher, fryer line or prep sinks

What we do

Grease interceptor sizing and location review
Fixture connection matrix (what drains to the interceptor)
Backflow prevention assembly requirements by line
Existing interceptor evaluation for second-generation spaces
Utility pretreatment and permit coordination checklist

What you get

Interceptor sizing calculation and recommendation

Backflow requirement schedule

Permit and inspection checklist

What drives the fee

New vs. existing interceptor
Menu and fixture count
Site visit and existing-conditions survey
Design-team coordination

Grease & Backflow FAQ

How big a grease interceptor does my restaurant need?

It depends on the fixtures draining to it, their flow rates, the menu and the method your utility requires. Small cafés may qualify for a smaller unit, while full-service kitchens typically need an in-ground interceptor. We size it to your actual layout.

Can I reuse the existing interceptor?

Sometimes. We verify its size, condition and connections against your new menu and fixture count before you sign the lease or finalize design.

Do you test backflow assemblies?

We don't perform installation or testing work. We identify what's required and help you schedule licensed testers and contractors.