Grease pumping
Vacuum pump removes floating grease layer and liquid waste fully

Hawalli
Grease trap clearing in Bayan starts by lifting the pit cover under a restaurant or café kitchen to pump out the solid grease layer settled inside. We vacuum the buildup, rinse the trap walls with hot water, inspect the outlet pipe and test flow before we leave.
Most small restaurants and cafés in Bayan have tight kitchens with the grease trap buried under the floor at roughly one metre depth, the outlet pipe running towards the street or shopping centre. When the trap fills, water backs up in the sink and drains slowly, and if left uncleared the outside pipe becomes blocked by grease and fibre buildup. We inspect the pipe from inside with a camera if we sense sluggish drainage.
Bayan sits in Hawalli governorate, a quiet district of villas and small shops near Bayan Co-op.
After pumping and rinsing, clean water is run into the trap and the kitchen is operated at full flow to measure the outlet rate.
Vacuum pump removes floating grease layer and liquid waste fully
Caked sludge scraped from trap floor and walls, not left behind
Pressure jet clears residual grease from interior walls and outlet pipe
In-line camera checks the drain beyond the trap is fully clear
Internal baffles and lid seal checked; faulty parts reported to owner
Covers restaurants, central kitchens, food courts, cafes and catering units
How we work

Tell us what is happening and where, and the right equipment is loaded before we arrive.

We film the line from inside and know the kind of blockage and its exact place. No guessing.

High pressure water, a machine or a drain snake, whichever the line actually needs.

The camera runs a second pass and you see the line clear with your own eyes before we leave.
Same method, same equipment. Only the size of the job changes.




Why us
Amana means trust. Someone else's home is not ours to be careless in.
Do not take our word for it. Look at the line yourself.
Breaking is the last resort, never the first step.
A blocked line does not wait for the morning.
Six governorates, 139 areas.
For buildings and complexes, servicing before the problem starts.
Restaurants, offices and complexes, not only homes.
Common questions
Need someone now? The emergency line is open any hour.
+965 9668 4964
It depends on trap size and daily cooking volume. Usually every two to four weeks for a restaurant running every day.
Grease hardens on walls and in the pipe and becomes difficult to remove next time. Stuck walls trap moisture and bad odours develop.
