Pit inspection
Pit dimensions and condition checked before any pump is selected

Ahmadi
Basement sump pump pits under restaurants near the Fahaheel market face a problem homes rarely do: grease. When kitchen and storeroom floors in Fahaheel are hosed down, fat reaches the pit, coats the float and hardens around the pump inlet, so we treat the pit as part of the kitchen's grease management.
Grease that reaches a sump cools and floats, forming a crust that traps the float in the up or down position. Stuck up, the pump runs dry until it overheats; stuck down, the pit fills and overflows into the storeroom. Below Fahaheel restaurant units we route kitchen floor drains through the grease interceptor before the pit, fit a float type that sheds fat more easily, and add pit skimming to the cleaning routine the tenant already follows for the interceptor.
Fahaheel, around its market and Al Kout Mall in Ahmadi governorate, has restaurant units with storerooms and plant space below ground.
A grease crust on a sump can lock the float, leaving the pump either running dry or never starting.
Pit dimensions and condition checked before any pump is selected
Capacity matched to actual water ingress rate, not a generic size
Switch level set and float travel confirmed free inside the pit
Discharge direction verified and non-return valve fitted to stop backflow
Earthing and moisture-rated socket confirmed before the pump is powered
Pit filled manually and full run cycle confirmed before handover
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
Quite possibly. A grease crust can hold the float up, so the pump keeps running with no water to cool it until the motor fails.
Sending kitchen floor drains through the grease interceptor before they reach the sump, and keeping the interceptor emptied on schedule.
