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View on Google (opens in a new tab)High-use drains need a maintenance strategy
Commercial Drain Cleaning and Hydro Jetting in Phoenix and Mesa
Remove grease, scale, sludge, and recurring buildup from commercial drain lines, with one-time and scheduled jetting based on actual usage.
Watch for these signs
When to call
- Grease lines slow down between cleanings
- Multiple fixtures back up together
- A drain is repeatedly snaked but never stays clear
- Odors or poor flow affect customers or tenants
- The property needs a preventive cleaning schedule
Our services
What we handle
- Commercial drain assessment
- High-pressure hydro jetting
- Kitchen and grease-line cleaning
- Main line and common-area drain cleaning
- Recurring maintenance recommendations
Around the Valley
Phoenix interceptor pumping is a separate rule from line jetting
For restaurants and other food service establishments, Phoenix's FOG Best Management Practices manual (June 2024) requires hydromechanical grease interceptors to be pumped and cleaned every 30 days and gravity grease interceptors at least every 3 months, unless the city grants a variance, with a full cleaning when grease and solids pass 25% of capacity and records kept on site for three years. That pump-out is done by a licensed pumper. Jetting cleans the drain lines and building sewer; it does not replace interceptor pumping. Our grease interceptor guide covers the Phoenix and Mesa rules.
Planning the work
What affects the price
- Line length, diameter, and number of branches
- Cleanout access and where the equipment can be set up
- Type of buildup and time since the last cleaning
- Camera inspection when damage is suspected
- Scheduling around kitchen service or tenant use
What to have ready before the visit
A short history helps the technician choose the right method and the right interval.
- Which fixtures or lines back up, and how often
- Where the cleanouts are and who can open access
- Dates of past snaking, jetting, or interceptor pumping
- Kitchen or tenant hours the work needs to avoid
What happens next
A straightforward service process
- 1
We review line access, symptoms, and known pipe conditions.
- 2
The line is evaluated for the appropriate cleaning method.
- 3
Jetting removes buildup across the pipe diameter.
- 4
Flow is verified and future maintenance needs are documented.
Common questions
Before you schedule
How often should a restaurant schedule jetting?
There is no universal interval. Menu, volume, grease handling, pipe layout, prior buildup, and operating history determine the right schedule. Grease interceptor pump-out intervals are a separate city requirement, explained in our grease interceptor guide.
Is jetting safe for every pipe?
Pipe material and condition must be considered. A damaged or fragile line may need inspection or repair before high-pressure cleaning.
Can jetting be part of a maintenance plan?
Yes. Recurring jetting can be scheduled as part of a commercial maintenance plan, with the interval set from the line's cleaning history and use.
Helpful guides
Guides on this topic
Related services
Related services and guides
Get help
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