What is commercial drain jetting?
−Drain jetting uses high-pressure water (3,000-4,000 PSI) to blast through grease buildup, food debris, and blockages in commercial kitchen drains, floor drains, and main sewer lines. Unlike snaking which only punches a hole through a clog, jetting scours the entire pipe wall clean — removing the grease that causes future blockages.
How often should drains be jetted?
−High-volume kitchens with heavy frying should jet grease lines quarterly. Most restaurants benefit from semi-annual jetting as preventive maintenance. Signs you need immediate service: slow drains, gurgling sounds, foul odors, or water backing up in floor drains.
Why not just use a snake?
+A snake creates a temporary channel through the blockage but leaves the grease on the pipe walls. Within weeks, the buildup narrows the pipe again and the clog returns. Jetting removes the buildup entirely — pipe walls are clean, flow is restored to full capacity, and the problem doesn't come back for months instead of weeks.
Can I bundle this with grease trap service?
+Yes — and it should be bundled. Grease trap overflow is often caused by blocked drain lines feeding into the trap. Jetting the lines during the same visit as your grease trap pumping eliminates the root cause and prevents the backup cycle. Most clients add drain jetting to their grease trap contract.
