Why commercial lines clog differently

A busy kitchen runs hot water, fryer residue, sauces and starches through its drains all day. Even with grease-control equipment in place, some fats and solids get past and coat the lines downstream. Floor drains, prep sinks and dish lines each carry a different mix, so they clog at different rates.

For a food business, a backup during service is more than an inconvenience. It can shut down part of the kitchen and create a sanitation problem. That is why many operators move from calling a plumber when something clogs to a maintenance plan built around inspection and periodic jetting.

Building a maintenance plan

  1. Map the lines.Know which fixtures feed which lines and where cleanouts and grease-control equipment are.
  2. Baseline inspection.Camera the main lines to see current buildup and pipe condition.
  3. Set an initial interval.Choose a jetting interval based on what the camera showed and how busy the kitchen is.
  4. Re-inspect and adjust.After a few cycles, camera again. Lengthen the interval if lines stay clean; shorten it if buildup returns fast.
  5. Schedule around service.Book jetting during closed hours so the lines can be cleared without disrupting customers.

Records worth keeping

  • Dates of every jetting visit and which lines were cleaned
  • Camera footage or reports from each inspection
  • Grease interceptor or trap pumping dates
  • Any backups, with date, time and affected fixtures
  • The contractor's name and CSLB license number

Kitchen habits that reduce buildup

  • Scrape and dry-wipe pans and plates before washing
  • Collect fryer oil and fats for proper disposal, never the drain
  • Keep strainers in floor drains and sinks and empty them often
  • Train new staff on what does not go down the drain
  • Report slow drains early instead of waiting for a backup

Questions for a commercial jetting contractor

  1. Do you work after hours or before opening?
  2. Will you camera before and after, and provide footage for our records?
  3. Which lines do you recommend on a schedule, and why?
  4. How will you protect the kitchen floor and equipment during the work?

Common questions

Does jetting replace grease trap pumping?

No. Grease-control equipment and the drain lines are maintained separately. Jetting cleans pipes; pumping removes what the equipment captured.

How often should a restaurant jet its lines?

It depends on volume, menu and pipe condition. Start with an inspection and adjust the interval based on what follow-up cameras show.

Can jetting be done while we are open?

It is usually done when fixtures are not in use, so lines can be cleared and flushed without water being added during the work.

General information for Buena Park, not a quote or professional advice. In an emergency, call 911.