- Service
- Jetting for Commercial Drains
- For
- Mains, laterals and kitchen lines
- Timing
- Around your opening hours
- Booking
- By telephone
Lines that call for a jetter
- Kitchen lines narrowed by years of hardened grease.
- Building mains with sludge and paper buildup.
- Laterals with fine root intrusion at the joints.
- Runs that block up again a few weeks after a cable visit.
Lines a jetter should not touch
- A collapsed or badly offset pipe: jetting cannot fix a broken pipe and may wash soil in.
- Fragile old clay or Orangeburg pipe: the camera decides how much pressure is safe.
How the job runs
- Find access. Locate the cleanouts, roof vents or manholes that reach the line.
- Camera the line. Record the condition and measure distances to problem spots.
- Jet from downstream. Work upstream so the debris flows away from the building.
- Choose the nozzle. Penetrating for blockages, rotating for grease, root cutters where needed.
- Camera again. Show the cleaned pipe and note anything needing repair.
What you get afterwards
- A summary of what was removed and where.
- Notes on sags, cracks or joints that need repair.
- A suggested interval for repeat jetting on high-use lines.
Bench note
Jetting uses a lot of water. We protect floor drains and nearby stock, and keep the work area dry and clean before we leave.
Properties we jet for
- Restaurants and food courts.
- Plazas with shared mains.
- Condos and rental buildings.
- Schools, churches and community buildings.
Phoned-in questions
Can hydro jetting damage pipes?
In sound pipe, no. In cracked, collapsed or fragile pipe it can make things worse, which is why we camera the line before choosing the pressure.
How often should a commercial kitchen line be jetted?
That depends on the cooking volume and how well the interceptor is kept. Some busy kitchens benefit from regular scheduled jetting; we can suggest an interval after a camera inspection.