For restaurants, maintaining clear drainage isn’t just about convenience—it’s a critical component of health code compliance and daily operations. Commercial kitchens deal with massive volumes of food scraps, grease, oil, and solids, which quickly accumulate and harden inside drain lines, leading to stubborn, unavoidable blockages. These clogs can shut down sinks, dishwashers, and floor drains, immediately halting service and potentially leading to hefty fines from health inspectors.
This is why hydro-jetting should be scheduled every six months, rather than waiting for a crisis. Unlike snaking, which just pokes a hole through a clog, hydro-jetting uses highly pressurized water to scour the entire inner surface of the pipes, completely removing built-up FOG (Fats, Oils, and Grease) and scale. Regular, preventative jetting keeps your lines running at maximum capacity, prevents emergency service calls, and ensures your restaurant remains compliant and operational.
