Drain Maintenance for Commissary Kitchens & Food Vendors in Nashville
Shared kitchens put many operators on one drain system. A planned schedule keeps the sinks and floor drains moving for all of them.
- Restaurant & Food Service Programs
- Quarterly
- Middle Tennessee
Food Truck & Commissary Kitchen Programs, explained.
A commissary or shared kitchen runs many operators through the same sinks, floor drains and grease system, often on different schedules. That makes it hard to say whose waste is causing a slow drain and easy for care to fall between the cracks.
A commissary program puts the shared drains on one calendar, cleans the sinks, floor drains and grease lines on a regular rhythm and keeps one record for the facility, so everyone benefits.
Signs this plan fits
- Several operators share the kitchen
- Drains slow when everyone is cooking
- The facility is asked for service records
- Floor drains smell between visits
Why plan this one.
One schedule for the facility
Shared drains are handled together.
Fewer disputes
A neutral record shows regular care.
Works with tenants’ hours
We schedule around the busy shifts.
Food safety support
Clean drains help inspections go well.
From first look to next reminder.
A clear sequence for every planned visit.
- 01
Walk the facility
We map the shared drains.
- 02
Plan
We set a cadence with management.
- 03
Service
Drains are cleaned on schedule.
- 04
Record
One log for the facility.
Plans often combined with this.
12×per yearPLAN C-01Food ServiceRestaurant ProgramsGrease line, trap, floor drains and dish pit on one fixed rhythm, with a record for every visit…MonthlySee the plan 
12×per yearPLAN C-04Food ServiceKitchen Floor DrainsKitchen floor drains collect food, grease and moisture. A regular clean-and-sanitize visit keeps them sanitary and flowing.MonthlySee the plan 
4×per yearPLAN C-02Food ServiceGrease Trap ServiceA trap that is serviced on a schedule keeps grease out of the line. We set an interval…QuarterlySee the plan 
4×per yearPLAN D-06CommercialPortfolio PlansMany properties, many drains, one calendar and one record. A portfolio plan makes drain care a line on…QuarterlySee the plan Read more on this topic.
GUIDE 18Restaurants & Food ServiceInspections & Drain Records for KitchensWhat to keep on file, and why a tidy record is the easiest way to pass a question.2 min read GUIDE 14Restaurants & Food ServiceRestaurant Floor Drain CareKeep kitchen floor drains clean, sanitary and flowing, shift after shift.2 min read 
GUIDE 15Restaurants & Food ServiceFOG (Fats, Oils & Grease) Management BasicsThe basics of keeping grease out of the sewer, for kitchens of any size.2 min read Commissary Programs FAQ.
Who arranges the visit?
Usually the facility manager. We work with management and tenants.
Can you service food vendors’ own drains?
We service drains in the facility. Vehicle plumbing is a different job, and we tell you what we cover.
Do you keep a log?
Yes. One record per facility.
Commissary Programs across Middle Tennessee.
Pick your city for its page.
Put your drains on the calendar.
Tell us about your property and we will build a maintenance plan that fits. No pressure, just a plan.