Lines jetted to full flow.
Dish pit to main, scoured back to pipe diameter and camera-verified — so the backup never lands mid-service.
- High-pressure hydro-jetting of kitchen waste and grease lines
- Floor drains, dish pit, prep sinks, mop sink, and main run
- Camera inspection and line locating on repeat offenders
- Root, scale, and hardened-grease removal — not a punch-through
- Preventative jetting on a scheduled interval
- Same-day and after-hours backup response
We own the response inside the line. If jetting exposes a belly, a break, or a failed trap, we don't hand you a second vendor — plumbing is one of our eleven scopes and the repair stays with us.
Quarterly
High volume
Fryer-heavy and 24-hour kitchens.
Semi-annual
Standard
Most full-service restaurants.
Annual
Low volume
Light-use kitchens with healthy traps.
Emergency
Active backup
Same-day, after hours, mid-service.
What's the difference between jetting and snaking?
A snake punches a hole through the blockage. Hydro-jetting scours the pipe wall back to full diameter, so hardened grease doesn't rebuild in a week. For a restaurant line, jetting is the only real fix.
How fast can you get here for a backup?
Same day, and after hours. A dish-pit backup at 7pm is an emergency call, not a next-morning ticket.
Do you camera the line?
Yes — camera inspection and locating when a line keeps fighting back, so you find the belly or the break instead of paying for the same clear-out every month.
Grease doesn't belong to three vendors. It belongs to your restaurant.
One call covers hood, exhaust, fan, trap, interceptor, and lines — scheduled together, documented together, handled together.
Grease is one scope of eleven. RestauRun keeps the rest of the restaurant running too — plumbing, HVAC, refrigeration, hot side, cold side, fire, doors, and emergency response.
Full Restaurant Uptime by RestauRun