Restaurants and food service
Restaurant Hydro Jetting in Los Angeles: Keep Grease Lines Flowing
Short answer: restaurant drains clog because grease cools and sticks to the pipe wall. Hydro jetting clears that buildup from the line, and scheduled service keeps a slow drain from becoming a closed kitchen. We connect you with a local plumber who works with food service.
Typical restaurant drain problems
- Slow floor drains in the kitchen
- Dish pit or prep sink backing up
- Grease smell from drains
- Line that clogs every few weeks
Jetting cleans the drain line. It does not replace servicing your grease trap or interceptor.
Why restaurant drains clog so fast
A busy kitchen sends fats, oils, grease and food solids down the drain all day. Hot water carries them along, then they cool and harden on the pipe wall a few feet later.
- Grease layers build up: each shift adds another coat, and the pipe narrows until water slows.
- Food solids catch on the buildup: rice, pasta and vegetable scraps stick and turn a narrow pipe into a plug.
- Wipes and towels: paper that should go in the trash ends up in the line and snags on the grease.
A snake usually opens a small channel through this. The next busy weekend, the channel fills back in. Jetting removes the coating itself.
Last updated October 2026.
What hydro jetting does for a restaurant line
- The plumber checks access: floor drain, cleanout or roof vent, and where the line runs.
- A jetting hose with a nozzle goes into the line and high-pressure water scours the grease off the pipe wall.
- A camera pass shows the line afterward, so you can see the result and any damage or low spots.
- You get a short written note on what was found and how often the line should be serviced.
Jetting the drain line is not the same job as pumping a grease trap or interceptor. Both are needed on a schedule if your kitchen has one.
How often should a restaurant line be jetted
There is no single answer. It depends on the menu, the volume and the age of the pipe. A fried-food kitchen builds grease faster than a salad bar.
The practical way to set it: have the line cleaned and filmed once, see how much was in there, and set the interval from that. Many kitchens start with a regular schedule and adjust after the first two visits.
- Do the first cleaning and camera pass before you choose an interval.
- Ask for the camera video so you can compare the next visit.
- Book service for off-peak hours so the kitchen can keep running.
Grease rules for Los Angeles food service
Restaurants in Los Angeles are expected to keep fats, oils and grease out of the public sewer. The City of Los Angeles sets rules for grease interceptors and traps through LA Sanitation, and other cities in the county have their own.
In the City of Los Angeles, food service businesses that produce grease waste need an Industrial Wastewater Permit under Los Angeles Municipal Code Section 64.30. They must follow kitchen best practices and use an approved grease removal device, such as a gravity or hydromechanical grease interceptor. LA Sanitation says new food service businesses and large remodels must install an interceptor, and others can be required to if grease causes sewer problems. Garbage grinders are prohibited unless specifically allowed. Questions go to LASAN’s Industrial Waste Management Division through the 24-hour Customer Care Center at 1-800-773-2489. Source: LA Sanitation FOG program and industrial waste pretreatment requirements. Rules in Glendale, Burbank, Pasadena and Culver City are set by those cities.
Ask the city or your property manager which rules apply to your location. Our plumber can tell you what the line needs, but the city decides what you are required to do.
Who does the work
Hydro Jetting Los Angeles is a referral service operated by Hydro Jet Pros LA. We are not the plumbing contractor. We connect you with Mike Anderson, a local plumber with 12+ years of experience, and his team does the work. You get a written price before work starts. See also commercial hydro jetting.
Warning signs your kitchen line needs service
- Floor drains drain slowly or hold water after service.
- A grease smell near drains or the dish pit.
- Sinks backing up when a nearby sink or dishwasher drains.
- Fruit flies or drain flies near floor drains.
- Plumbing calls getting more frequent in the same spot.
If you see these, ask for a camera pass. It shows how much grease is in the line.
How to prepare your kitchen for a visit
- Tell the plumber which drains are slow and when it started.
- Clear access to the cleanout, floor drain or vent the plumber will use.
- Plan service for an off-peak hour, and tell the kitchen staff.
- Move food and equipment away from the work area.
- Ask who should receive the written summary and the video.
Habits that keep a grease line clear
- Scrape plates and pans into the trash before rinsing.
- Collect fryer oil and cooking grease in a container for pickup, not the drain.
- Use sink strainers and empty them every shift.
- Keep wipes, towels and napkins out of the drain.
- Post a short checklist near the dish pit.
Staff habits slow the buildup but do not stop it. The line still needs cleaning on a schedule.
What affects the price
Pipe size and length, access, how much grease is in the line and whether a camera pass is included. We do not publish a single number. You get a written price before any work starts. See the cost page.
Common questions
Does hydro jetting replace grease trap cleaning?
No. Jetting cleans the drain line. A grease trap or interceptor is serviced separately and on its own schedule.
Can you work after closing?
Ask when you call. Hours are 7 AM to 9 PM, and the plumber can usually plan around your service hours.
Will jetting fix a line that keeps clogging?
If the cause is grease or scale, usually yes for a good while. If the camera shows a cracked or sagging pipe, cleaning will not hold and you will be told so.
How much does it cost?
It depends on the line, the access and the amount of buildup. You get a written price first. Market ranges are on the cost page.
Slow kitchen drain?
Call and tell us about your kitchen, and a local plumber will talk you through the next step.