Hydrojet Cleaning
High pressure that restores the pipe's original diameter
A mechanical auger opens a passage through the obstruction. The hydrojet does something else: it drives water at very high pressure through rotating nozzles and strips everything clinging to the pipe wall, around the full circumference. The result is a clean line, not a punctured one.
Why a pipe clogs again
In a home kitchen or a restaurant, grease cools and sticks to the walls layer after layer. The usable diameter drops from four inches to one without anything showing, until the day a piece breaks loose and blocks everything. A cable reopens a hole in that layer. It does not remove it.
Matched to each line
Pressure and nozzle are chosen for the material and condition of the pipe. An old cast iron line, recent PVC and a grease-saturated restaurant line do not get the same treatment. That is exactly why inspection often comes before cleaning.
Maintenance you can schedule
For a food business, a hydrojet booked once or twice a year costs a fraction of an emergency shutdown on a Friday night. We set the interval that fits your volume and follow up when it comes due.
Can hydrojetting damage my pipes?
Not when pressure and nozzle are chosen correctly for the material in place. That is why we assess the pipe's condition first, and why we recommend the camera when a line is old or weakened.
How is it different from cable clearing?
The cable opens a passage through the clog and restores flow quickly. The hydrojet removes the layer bonded to the wall and gives the pipe its real diameter back. Both are useful, but they do different jobs.
How often for a restaurant?
It depends on volume, menu and the condition of your grease interceptor. Most kitchens we maintain land between two and four visits a year. We set the frequency after the first visit.
A clogged drain does not fix itself
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