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

Hawalli
Grease trap servicing in Shuhada means opening the box and checking for oil and solids built up at the bottom. We vacuum out the sludge and test the outlet drain under full flow before closing the lid.
Most small restaurants in Shuhada sit among residential buildings and discharge to a nearby public line, but the trap needs regular emptying because grease builds faster in small outlets. We inspect the trap walls inside for cracks and leaks, then jet the outlet drain with wire and high-pressure water to clear any blockage before it happens. Some Shuhada kitchens send hot oil straight without cooling, and it hardens in the first pipe.
Shuhada lies in Hawalli governorate, a mixed zone of shops, restaurants and homes where drain pipes run narrow.
The outlet drain is tested at every service because blockages in these small pipes happen fast.
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 cooking volume and oil use. We recommend checking every three weeks minimum, but busy kitchens may need it every two.
No, hot oil flows into the first pipe and hardens when cool. Let oil cool in a separate container before draining it into the trap or dispose of it in a bin.
