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Food shops

Plumbing for takeaways & food shops

Grease traps, prep sinks, hand-wash basins, hot water and blocked drains for takeaways, bakeries, butchers and delis, fitted around your trading hours.

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  • Gas Safe registered Legal, signed-off gas work, every time
  • Fully insured Public liability insurance on every job
  • DBS-checked engineers Background-checked people in your home
  • Price agreed first The figure is settled before we begin
  • F-Gas certified Qualified for air con refrigerant work
  • Workmanship guaranteed Every job is backed by our guarantee
What we do

Takeaway, bakery, butcher and deli plumbing in London

A takeaway with a blocked sink on a Friday night, or a butcher with no hot water at the hand-wash basin, cannot trade properly. Ninja Plumbers handles takeaway, bakery, butcher and deli plumbing for small food businesses across London and nearby Surrey. We carry out grease trap installation under pot-wash sinks, fit prep sinks and dedicated hand-wash basins, plumb in dishwashers and ice machines, and clear drains from wash-down floors. Our registered electricians work alongside our plumbers, so a new water heater and its circuit is one job. We can come before you open, after you close or on your quiet day.

What jobs do we take on for food shops and takeaways?

  • Grease trap installation and replacement
  • Hand-wash basins with point-of-use heaters
  • Prep sinks and pot-wash sinks
  • Blocked sinks, gullies and wash-down drains
  • Dishwasher and ice machine plumbing
  • Condensate drain connections for chillers
  • Water heaters, cylinders and new circuits
  • CCTV drain surveys for recurring blockages

One team, around your hours

Plumbing, heating, drainage, electrics and air conditioning from one company, so a job that needs more than one trade is booked once. We work early, late or at weekends so you can keep trading, and the price is agreed before anything starts.

At a glance

Who does plumbing for food shops and takeaways in London?

Ninja Plumbers does. We are a London plumbing, heating and electrical company with our own engineers and electricians, and we look after food shops and takeaways across Greater London and nearby Surrey, working around your opening hours with the price agreed before anything starts.

Who it is for
Food shops and takeaways in London and nearby Surrey
What we do
Plumbing, heating, drainage, electrics and air conditioning, from one team
Typical jobs
Grease trap installation and replacement; Hand-wash basins with point-of-use heaters; Prep sinks and pot-wash sinks; Blocked sinks, gullies and wash-down drains
Where
Greater London, plus Guildford, Woking and nearby Surrey and north-east Hampshire towns
When
Planned work early, late or at weekends, around your opening hours. Emergency callout 24/7.
Who does the work
Gas Safe registered engineers, registered electricians and F-Gas certified air conditioning engineers. DBS-checked, directly employed and fully insured.
Price
Agreed with you before any work starts. Workmanship guaranteed. Card or cash.
How to book
Call 020 3576 5825, message us on WhatsApp, or use the form at the top of this page.

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What premises like yours need

What do food shops and takeaways need from their plumbing, heating and electrics?

  • Grease traps for fryers and pot wash

    Takeaways cook with a lot of oil, and even with good habits some of it reaches the sink when fryer baskets, trays and utensils are washed. It cools in the waste and sets hard, often at the first bend. A grease trap sized for your pot-wash sink catches much of it before it reaches your drains or the public sewer. Used fryer oil itself should never go down any sink; it needs collecting by a licensed waste carrier.

  • Hand-wash basins kept apart from food sinks

    Food businesses must have enough hand-washing facilities with hot and cold running water, separate from sinks used for washing food or equipment where needed. In a small shop that often means squeezing a compact basin in beside the counter or near the prep area. We fit hand-wash basins with lever or sensor taps, add a small point-of-use heater where hot water does not reach, and connect a waste that will not back up into a food sink.

  • Wash-down floors and heavy drainage

    Butchers and some bakeries wash their floors down daily, so floor gullies and channels take fat, meat scraps, flour and cleaning chemicals. Flour and dough can form a paste that sets in pipes, and animal fat behaves like fryer grease. Gullies need removable baskets, and the pipework beyond them needs access points for rodding. A CCTV survey shows whether a recurring blockage is a build-up, a sagging pipe or a damaged joint.

  • Hot water, dishwashers and ice machines

    Hot water gets used fast when you are washing trays, cleaning down and washing hands at the same time. A slow cylinder or a single small heater runs cold just when you need it. Dishwashers need a sound feed and a waste that copes with fast discharge. Ice machines need a filtered cold feed and a drain with a proper air gap. Chiller condensate lines need a clear route to a drain, which we can provide.

Choosing and looking after a grease trap

A grease trap under the sink is only useful if it is the right size and gets emptied. Size depends on the sink and how much greasy washing you do, so tell us your menu and how busy you get. Check it weekly at first and adjust from there. A full trap lets grease pass straight through and starts to smell. Keep a log of cleaning, and send the waste to a licensed carrier. Thames Water can take action over blockages caused by fats, oils and grease.

Gas equipment and what we do not cover

Our Gas Safe engineers work on domestic-sized boilers and appliances. Commercial catering gas equipment in a takeaway or bakery, such as fryers, pizza ovens, chargrills, deck ovens and ranges, needs engineers with commercial catering gas qualifications. We will tell you straight if something is beyond what we do. Walk-in cold rooms and refrigeration units are also a job for a refrigeration engineer. We handle what surrounds that equipment: water feeds, sinks, drains, condensate connections, hot water, lighting and sockets.

Before an inspection or a refit

If an environmental health visit is due, walk round first. Check each hand-wash basin has hot and cold water, soap and nothing stacked in front of it. Look under the sinks for drips and for grease building up in the trap. Make sure floor gullies have their baskets and drain freely. If you are refitting a shop, plan where the hand-wash basin, prep sink and pot-wash sink go before the counters are ordered, as moving wastes later costs more.

Services

Which of our services matter most to food shops and takeaways?

Questions

Questions about plumbing for food shops and takeaways

Do you install grease traps for takeaways?

Yes. We fit under-sink grease traps sized for your pot-wash sink and how much greasy washing you do, and we replace old traps that are too small or damaged. We can also clear the blocked waste that often prompts the call. Large below-ground interceptors need specialist emptying by a tanker service, which we do not provide.

Can you service or repair our fryers and pizza oven?

No. Commercial catering gas equipment needs engineers with commercial catering gas qualifications, and we will tell you straight that it is beyond what we do. We can handle the plumbing and electrics around it, such as sinks, drains, hot water, lighting and sockets, and our Gas Safe engineers work on domestic-sized boilers if you have one upstairs.

How many hand-wash basins does a food shop need?

There is no single number for every shop. The rule is that you need enough hand-washing facilities, with hot and cold running water, and in places where staff will actually use them. Your local environmental health officer can advise on your layout. We can fit an extra compact basin near the prep area or counter, with its own heater if needed.

Can you connect the drain for our display chillers and ice machine?

Yes, we do the plumbing side. That means a filtered cold feed and a drain with a proper air gap for an ice machine, and a clear condensate route or pump connection for chillers. The refrigeration unit itself, and any cold room, needs a refrigeration engineer. We are happy to work alongside them on the day.

Can you work without closing the shop?

Usually, yes. Many jobs, such as a new hand-wash basin, a grease trap or a dishwasher feed, can be done before you open or after close. We agree timing and the price before work starts. If a drain blocks during trading, we run a 24/7 emergency callout. Our engineers are DBS-checked, directly employed and fully insured.

Other businesses we work for

Related sectors

  • Cafés & Restaurants

    Grease traps, hand-wash basins, dishwasher, glasswasher and coffee machine feeds, and hot water for cafés and restaurants, fitted around service so the kitchen keeps working.

  • Pubs & Bars

    Customer toilets, urinals, glasswashers, cellar drainage, sump pumps, kitchens and heating for pubs and bars, done before opening or after last orders.

  • Shops & Retail

    Plumbing, heating, electrics and air conditioning for independent shops, fitted around trading hours so the till keeps running and customers barely notice.

All commercial plumbing

Need something fixed at your premises?

Tell us what the premises are, what is wrong and when you are open, and we will agree a time and a price that work around your business.

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For ongoing maintenance or accounts, call management on 020 3576 5825.