Restaurants & Kitchens
Restaurant Plumbing & Grease-Line Service in Phoenix
DeGeorge Plumbing & HVAC keeps Phoenix restaurant kitchens open. We hydrojet and pump grease lines on a schedule built to your menu and volume, keep your commercial water heaters running so you stay health-code compliant, and give you the service records the city expects — so a Friday-night grease backup or a dead water heater never shuts you down mid-service. We work on your schedule, not just in an emergency, and document every visit. We also handle light-commercial kitchen HVAC; we don't service commercial refrigeration. ROC 342832 (plumbing) · ROC 342860 (HVAC).
How often does Phoenix require a restaurant to clean its grease interceptor?
Phoenix sets a clear floor under the city's Fats, Oils & Grease program (City Code § 28-15): gravity grease interceptors must be fully pumped and cleaned at least every 90 days, hydromechanical units at least every 30 days, and any interceptor before grease and solids reach 25% of its capacity. Most kitchens need their lines jetted more often than the minimum, depending on volume. We set a schedule to how fast your line actually builds — so you jet before a backup, not after.
A scheduled plan typically includes:
- Hydrojetting of grease lines on an interval matched to your menu and volume
- Grease interceptor and grease-trap pump-outs to the Phoenix 25% / 90-day standard
- Line inspection to catch a problem before it backs up during service
- Documented service records for every visit
What happens if a grease line backs up mid-service?
A grease line backs up at the worst possible time — full house, Friday night — and the fix is rarely the expensive part. The closed kitchen is. A backup floods the floor with wastewater, which is a health hazard that can trigger a shutdown, and chronic FOG violations bring fines on top of the lost night. Reactive drain companies show up after the backup; we are built to keep it from happening, and we still respond same-day if one does.
Do you provide the documentation an inspector wants to see?
Yes. Phoenix requires food service establishments to keep FOG service records on-site for three years, and an inspector can ask for them. Every visit we make is documented, so you have a clean, current record of scheduled grease-line and interceptor service ready to hand over — no scrambling the morning of an inspection.
Can a water heater problem actually shut my kitchen down?
Yes — and it's the failure owners underestimate. Health code requires hot water to run a kitchen: generally at least 120°F, and 140°F to 180°F for dish sanitizing. Lose the water heater and you can't wash, can't sanitize, and can't legally stay open. We repair commercial water heaters fast, and when one is at the end of its life we size the replacement to your real hot-water demand so it keeps up during your busiest service.
Do you handle kitchen HVAC too — and what about the walk-in?
We keep the kitchen and dining room comfortable with light-commercial HVAC — the packaged and split systems that cool the space your guests and staff actually sit and work in. Commercial refrigeration is a different trade: for a walk-in or reach-in that goes down, you'll want a dedicated refrigeration specialist.
Our Focus
What we handle — and what we don't
We focus on light-commercial plumbing and HVAC — the equipment that sits between a general handyman and a large mechanical contractor. Being clear about where we stop means you always know exactly what you're getting.
- Hydrojetting & grease-line cleaning
- Grease interceptor / grease-trap service
- Drains, sewer & backed-up lines
- Commercial water heaters
- Light-commercial kitchen & dining HVAC
- Fixtures, gas lines & back-of-house plumbing
- Central chiller / boiler plants
- Commercial refrigeration
- Medical gas systems
If your building runs on a central plant or needs medical gas, we'll tell you up front and point you toward the right specialist.
Why Professionals Choose Us
Credentials your owners and boards can verify
Common Questions
How often should a restaurant jet its grease line?
It depends on your menu, volume, and line size, but Phoenix sets a floor: gravity grease interceptors must be pumped and cleaned at least every 90 days, hydromechanical units at least every 30 days, and any interceptor before grease and solids reach 25% of its capacity. We set a jetting schedule to how fast your line actually builds, so you stay ahead of both the buildup and the rule.
Do you use chemicals or enzymes to clear the grease?
No. Phoenix prohibits using chemicals, enzymes, or bacteria to dissolve grease in place of physically cleaning the interceptor. We hydrojet and pump the line so the grease is actually removed — which is both the compliant method and the one that prevents the next backup.
Do you provide documentation for the city or my inspector?
Yes. Every visit is documented, and Phoenix requires food service establishments to keep FOG service records on-site for three years. We give you records that satisfy that and that you can hand an inspector without scrambling.
Can a water heater problem actually shut my kitchen down?
Yes. Health code requires hot water — generally at least 120°F, and 140°F to 180°F for dish sanitizing — so a failed water heater means you can't legally operate. We repair commercial water heaters fast and size replacements to your real hot-water demand.
Can you come out in an emergency, or only on a schedule?
Both. We would rather keep you on a schedule so backups never happen, but we also provide same-day response when a line backs up mid-service. We also handle light-commercial kitchen and dining HVAC; we do not service commercial refrigeration.
Get Started
Get on a jetting schedule before the next backup
Tell us about your kitchen and your volume. We'll follow up within one business day.
Talk to a real person: Call (602) 830-3977 · Text us · Use the form above