Good reasons to jet
- Restaurant laterals lined with set fat
- Sanitary mains that plug again a few weeks after cabling
- Parking-level trench drains clogged with winter grit
- Scale and sludge closing up old cast-iron lines
- Prep work before a camera run so the pipe wall is visible
How the jetting visit goes
- Find and open the cleanouts that give the best access
- Pick a nozzle: penetrating, spinning or flushing
- Drive the hose upstream so the spray pulls debris back toward us
- Camera the line afterward to confirm clean pipe
- Note cracks, bellies and offset joints spotted on the way
Our order of work
- Agree on a window when the line can be out of service.
- Sheet the floor around the cleanout.
- Jet in passes, checking what comes out after each one.
- Run water through every fixture on that branch.
- Log what was removed and suggest a maintenance interval.
Scheduled jetting
For busy kitchens and large buildings, booked jetting every few months is often cheaper than repeated after-hours backups. We set a date during your slow hours and adjust the spacing based on how much build-up each visit finds.
Debris and wash water are captured at the cleanout and disposed of properly, not flushed down into the municipal sewer.
Your questions, answered plainly
Can older pipe handle the pressure?
Sound pipe, yes. Older cast iron is checked first, and we turn the pressure down or choose a different method when it is weak.
How often should a busy kitchen line be jetted?
Many restaurants land somewhere between every quarter and twice a year. Your build-up rate decides the actual spacing.