How to Keep Restaurant Grease Lines Flowing

Fats, oils and grease cool and harden inside kitchen pipes, narrowing them a little more every week. The result is floor drains that slow down near the end of service and backups at the worst possible time.

A grease trap or interceptor catches part of this, but it must be pumped by a hauler, and the pipes leading to it still need cleaning. That second job is what commercial grease line jetting covers. Many kitchens schedule it after closing so service is not interrupted.

How often you need it depends on menu, volume and local rules, so check city or sewer district requirements and compare them with your hauler's schedule. Restaurants around Ridgedale and Glen Lake are common callers. For an urgent backup, use emergency hydro jetting in Minnetonka.