Over time, fats, oils, grease, and solids (FOG) build up inside pipelines and lead to the blockage of your sewer line. A restaurant can incur expensive remediation service — particularly if there is an overflow — and operations can be shut down by the city inspector.
Hydro jetting uses water pressure in the four-thousand PSI range to scour the inside walls of drain lines, grease interceptors, and main sewer runs. Where a cable snake punches a hole through a blockage, jetting actually washes the pipe clean.
Our trucks carry calibrated nozzles for everything from two-inch prep-sink branches to eight-inch building mains, and every job ends with a camera pass to verify what we couldn't see.
A clear, documented workflow from first call to final report — so you always know what's happening on your roof and in your kitchen. Every step ends with photographs and a written record.
We push a sewer camera through the affected line and record exactly where the buildup or blockage lives.
Footage is reviewed with you on the spot so the work, pricing, and access plan are agreed in writing before we start.
The correct nozzle and PSI are selected for the line size, then the pipe is washed in measured passes back to original diameter.
Hot water and a biodegradable enzymatic agent are run through the line to lift residual grease and condition the pipe.
A second camera pass confirms the pipe is restored to clean diameter and free of damage.
You get a written record — line size, jetted length, recovered FOG volume, and the camera pass timestamp — ready for any FOG audit.
A blocked grease line means a kitchen that closes — sometimes for days, sometimes during your busiest service. The math against preventive jetting almost never works out.
Most municipal codes hold the operator liable for FOG that escapes the interceptor and reaches the public sewer. Documented jetting is your defense when a city inspector comes asking.
Backflow into a prep sink is a health-department incident report. Staying ahead of buildup is the difference between a maintenance line item and a closure notice on the door.
Most clients run hood, pollution control, and drain work on different intervals. We combine them into a single calendar at a meaningful discount to a la carte pricing — ask about discounted hydro jetting included in our bundled services.
Quarterly hood cleaning paired with one annual hydro jetting service. The right baseline for lower-volume operations that need to stay compliant.
Bi-monthly hood service, quarterly pollution control filter cycle, and twice-yearly hydro jetting. Sized for kitchens running breakfast through close.
Monthly hood and pollution control coverage with on-call hydro jetting, a dedicated account manager, and consolidated reporting across every location.
Most Southern California municipalities operate a Fats, Oils, and Grease program that requires documented interceptor maintenance and periodic jetting of high-volume lines. Our reports are formatted to drop straight into a city FOG file.
Each service produces a written record: line size, jetted length, recovered FOG volume, the camera pass timestamp, and the technician's name and license. Inspectors stop asking questions when they see a record this complete.
If a city or sanitation district issues a Notice of Violation, we can produce historical reports within a business day. That documentation has resolved more than one fine for our clients without ever escalating.
From rooftop grease lines down to the building main, we cover every drain a commercial kitchen runs through. One vendor, one invoice, one phone number when something backs up.
Every jetting job ends with a verification camera pass. You see the footage we see — start to finish — and the report is filed before the truck leaves your property. No assumptions, no callbacks.
We had a backup on a Friday night and the crew was on site in under three hours. They jetted the line, camera-verified the run, and we were open for dinner service. That kind of response time keeps us as a customer.
Hugo Martín
Owner, Mariscos El Faro
Bundling our hood and jetting work cut our annual maintenance line by nearly twenty percent. The schedule is automatic, the reporting is one folder, and we stopped chasing vendors. Simple win.
Brittany Cole
Director of Operations, Sunset Hospitality
Send us a few details and a Facility Pros specialist will reach out the same business day with a clear, no-pressure quote.
