Commercial Hydro Jetting for Restaurant Grease Lines

Commercial hydro jetting is high-pressure water cleaning for business drain and sewer lines, most often restaurant kitchen lines coated with grease. It clears the pipes between the kitchen, the grease trap or interceptor and the sewer, so floor drains and sinks keep flowing during service hours.

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By Hydro Jetting USA Editorial Team · Last updated

Jetting hose in a restaurant kitchen floor drain to clear a grease-clogged line

What is commercial hydro jetting?

Commercial hydro jetting cleans the drain and sewer lines of businesses with a high-pressure jetter, usually larger than residential equipment. In restaurants it targets the grease that coats kitchen lines; in other buildings it clears soap, sludge and sediment from heavily used pipes.

People search for it as commercial drain jetting, commercial sewer jetting, grease line jetting or restaurant hydro jetting. The goal is the same: keep business lines flowing so a backup never shuts down a kitchen or floods a floor. If your business has a slow or backing-up line, call now to talk to a local commercial jetting pro and book your service.

Why do restaurant grease lines clog?

Warm fats, oils and grease go down kitchen drains as liquid, then cool and harden on the pipe walls. The U.S. EPA reports that grease from restaurants, homes and industry is the most common cause of reported sewer blockages, because it solidifies and reduces the pipe's capacity.

Kitchens create grease all day: fryer oil, pan scrapings, dish water and floor washing. Even with a grease trap, the lines between the sinks and the trap collect a coating that a snake only punches through. Jetting is designed to scour that coating off the walls, and the pro manages the loosened material based on how your system is set up. Call and ask whether your lines are due for a cleaning.

Grease trap pumping vs grease line jetting: what is the difference?

They are separate jobs that work together. Pumping removes the grease that the trap or interceptor has caught. Jetting cleans the grease out of the pipes before and after the trap. Skipping either one tends to cause backups.

JobWhat it cleansWhy it matters
Grease trap or interceptor pumpingThe tank that captures greaseA full trap lets grease pass into the sewer
Grease line jettingKitchen lines from sinks and floor drains, before and after the trapCoated lines back up even when the trap is empty
Camera inspectionA video check of the linesShows buildup speed and pipe damage

This site connects you with pros for line jetting and camera work. For trap pumping, ask on the call what they handle in your area.

Which businesses use commercial drain and sewer jetting?

Any building where many people use the plumbing, or where the waste is heavy, benefits from scheduled jetting. Restaurants lead the list, but they are far from the only ones.

  • Restaurants, bars, cafeterias and food trucks with commissaries: grease and food waste
  • Apartment and condo buildings: shared stacks and main lines carrying many households' waste
  • Hotels and nursing homes: high use, laundry lint, wipes
  • Schools and hospitals: heavy traffic, kitchens and floor drains
  • Food processing and breweries: fats, solids, sediment
  • Car washes and garages: sand, grit and mud in trench drains

Searching for commercial drain jetting near me? Call now. A local pro can explain how jetting fits your building and book a visit.

How often should commercial lines be jetted?

The right schedule depends on how much grease or debris the business produces. A busy fryer kitchen usually needs more frequent cleaning than a coffee shop. The practical way to set a schedule is to jet, inspect, and see how fast buildup returns.

EPA points out that sewer agencies may target or prioritize cleaning of their own lines based on grease discharges. Businesses can do the same on their side: once the buildup rate is known, regular jetting helps keep lines open and lowers the chance of a failure. The pro can suggest a schedule after seeing your lines.

How can a business cut grease buildup between cleanings?

The U.S. EPA describes two main tools for food service: best management practices that keep grease out of drains, and interceptor or collector devices that capture it before the sewer. Using both slows how fast lines coat up.

  • Collect used cooking oil (yellow grease) for pickup instead of pouring it down a drain, as EPA describes
  • Scrape plates and pans into the trash before washing
  • Use sink strainers and keep floor drain baskets in place
  • Keep the grease trap or interceptor on its pumping schedule
  • Train staff on what never goes down the drain

When lines still slow down, call and book a jetting visit before a backup hits during service.

Commercial jetting near you

Commercial hydro jetting is available through local professionals nationwide, with day, night and weekend scheduling in many areas. Each city page covers local conditions such as older buildings and sewer systems.

Local pages: Long Beach, CA · Oakland, CA · Minneapolis, MN · Bakersfield, CA · Tulsa, OK · Tampa, FL · Aurora, CO · Arlington, TX

See all states and cities on the areas we serve page. Calls are answered 24/7.

Frequently asked questions

What is commercial hydro jetting?

It is hydro jetting for business plumbing: restaurant kitchens, apartment buildings, hotels, schools and other sites with heavy drain use. The equipment is usually larger than for a single home, and the work is often planned around business hours so operations are not interrupted.

How often should restaurant grease lines be jetted?

It depends on menu, volume and how well grease is captured at the sink. Fryer-heavy kitchens with high volume often need a regular schedule, while lighter kitchens may go longer. A camera check after the first cleaning shows how fast grease builds up, which helps set the schedule.

Is grease trap pumping the same as line jetting?

No. Pumping empties the grease trap or interceptor, the tank that captures grease. Jetting cleans the pipes that lead into and out of it. A trap can be freshly pumped while the lines to it are still packed with grease, so many kitchens schedule both.

Can jetting be done after hours so the kitchen stays open?

Often, yes. Calls are answered 24/7, and many commercial jobs are booked for early morning, late night or a closed day. Ask about scheduling when you call.

Does the city check restaurant grease controls?

Many do. The U.S. EPA notes that sewer agencies are encouraged to run inspection programs to make sure grease control equipment is working. Rules differ by city, so check with your local sewer or pretreatment program about what applies to your kitchen.

Which businesses besides restaurants need commercial jetting?

Apartment and condo buildings, hotels, schools, hospitals, nursing homes, food processors, car washes and shopping centers all have heavy-use lines. Each has its own mix of grease, soap, sediment or debris, and jetting is matched to the material in the line.

What should I have ready when I call about a business line?

It helps to know which drains are affected, when the problem started, where your cleanouts and grease trap are, and the hours the kitchen or building is open. With that, the pro can explain the service and book a time that fits your business.

Sources

  1. U.S. EPA: Controlling Fats, Oils, and Grease Discharges from Food Service Establishments (EPA-833-F-12-003)
  2. U.S. EPA: NPDES Compliance Inspection Manual, Chapter 13 (sanitary sewer systems)
  3. U.S. EPA: Sanitary Sewer Overflows (SSOs)

Grease line slowing down your kitchen? Book commercial jetting now.

Call now, describe your lines and book your service, including after-hours times. Calls answered 24/7.

Call Now: (877) 340-0703

Calls answered 24/7

Call Now: (877) 340-0703