Why It Happens
Why Kitchen Drains Clog
Almost every kitchen drain problem starts with what goes down the sink — the pipe is rarely the villain.
Grease is the biggest offender. Liquid cooking fat pours down easily, then cools and hardens against the drain line's walls, coating them. Layer by layer, year by year, the opening narrows — fastest in the small lines of older Falls Church kitchens, where the pipe was modest to begin with.
Food scraps — coffee grounds, rice, pasta, eggshells, fibrous vegetables — add bulk to that grease layer. A disposal grinds food smaller but does not make it disappear; ground food still has to travel the same narrowing pipe, and starchy foods swell on the way.
Soap and detergent residue accumulates alongside the food waste, worst in drains that only ever see a trickle. Short, low-flow rinses never fully flush the line, so residue accumulates where the flow is laziest — the trap arm and the first elbow.
Read the pattern: a drain that slows gradually over weeks is buildup; one that stops suddenly after a meal is usually a single obstruction. A drain that does both — slow, then suddenly stopped — has been narrowing for a long time and finally closed. The pattern tells us where to start.
Disposal humming? Power off, press the reset, and try a manual flywheel turn before you call it dead. Still stuck? Call
(855) 913-0016.