How Often to Jet a Restaurant Grease Line
A grease line that backs up during service costs more than the cleaning. Here's how to think about a jetting schedule for a commercial kitchen.
What builds up
Grease, oil and food solids cool and stick to the inside of kitchen lines. Each layer narrows the pipe until a busy service pushes more down the drain than it can carry.
What sets the schedule
- How much frying and cooking the kitchen does.
- How well grease is kept out of sinks and floor drains.
- The size and condition of the lines.
- What the camera shows after each cleaning.
Setting a schedule
Ask for a camera inspection after the first jetting. How much buildup returns between cleanings tells you how often to schedule the next one. Book cleanings for hours when the kitchen is closed.
Grease lines and grease traps
Pumping a grease trap and jetting grease lines are separate jobs. Many kitchens need both on their own schedules.
How often should a restaurant grease line be jetted?
It depends on cooking volume and how much grease reaches the drains. A camera inspection after cleaning is the best way to set the schedule.