Why commercial lines clog differently
A restaurant may wash more pots in a day than a household does in a month. Grease, starches and food solids leave the kitchen in volume, and even with an interceptor in place, some of it coats the lines. Apartments and shared buildings have a different problem: many kitchens feeding one line, with no single person watching what goes down the drain.
In both cases, a blockage affects more than one person. A backed-up line can stop a kitchen from operating or send waste into a ground-floor unit. That makes planned maintenance more common than waiting for a failure.
Interceptor service versus line jetting
Grease interceptor or trap service
- Removes grease captured in the interceptor
- Keeps grease from reaching the sewer
- Done on a schedule based on use
- Does not clean the lines feeding it
Line jetting
- Scours grease from the drain lines themselves
- Can cover lines before and after the interceptor
- Interval depends on buildup seen on camera
- Works alongside interceptor service, not instead of it
A maintenance rhythm to discuss with a plumber
- Baseline
- Camera inspection of kitchen lines to see current buildup and pipe condition.
- First cleaning
- Jet the lines and record before-and-after footage.
- Follow-up
- Re-inspect after a period of normal use to measure how fast grease returns.
- Ongoing
- Set the jetting interval from what the footage shows, and adjust as menus or volume change.
Kitchen practices that reduce buildup
- Scrape plates and pans into the trash before washing.
- Collect used fryer oil for proper disposal, never the drain.
- Keep sink strainers in place and empty them often.
- Train staff on what does not go down drains.
- Keep records of interceptor service and line cleaning dates.
Questions for a commercial jetting contractor
- Can you work outside service hours to avoid closing the kitchen?
- Will you provide camera footage and written service records?
- Which lines will you jet, and from which access points?
- How will you protect the interceptor and downstream lines during cleaning?
- Is your CSLB license active and appropriate for this work?
Common questions
How often should a restaurant grease line be jetted?
It depends on the menu, volume and the line itself. A baseline camera inspection and a follow-up after normal use give the best basis for an interval.
Does jetting replace interceptor pumping?
No. The interceptor captures grease; jetting cleans the lines. Most commercial kitchens need both.
Who is responsible for grease lines in an apartment building?
Usually the building owner or management, but leases and agreements vary. Tenants should report slow drains early.
General information for Fullerton, not a quote or professional advice. In an emergency, call 911.