Commercial drain jetting cleans the drains of cafes, takeaways, shops, offices and other sites. These drains carry more waste than a home, so build-up comes quickly. Kitchens add grease, which sets hard and narrows the pipe.
Commercial units often have bigger pipes and longer runs. Bigger pumps and wider nozzles suit them, while smaller domestic units may not reach far enough. Ask the engineer what equipment they will bring.
Regular cleaning can avoid sudden failures, because a blocked kitchen drain can stop trade. The drain jetting guide covers the basics. If your home also needs attention, see domestic drain jetting.
The engineer looks at the access points and pipe runs, because every site differs. Kitchen waste lines and grease traps need the closest look. Ask whether the grease trap needs emptying first.
Pump size, nozzle type and pressure depend on the pipe and the deposits. Ask the engineer to explain the choice, since a wrong match can harm old pipes. Older pipes may need a lower pressure.
The engineer works from the far end back towards the sewer connection, and grease-cutting nozzles handle kitchen lines. Each run needs its own pass. Dirty kitchen lines can need more than one pass.
Ask for a written record of the date and scope to help you plan the next clean. Ask about a repeat schedule too. Keep the record with your other site papers.
Use these questions to compare quotes, since the answers differ from one engineer to the next. Write the answers down, since a written note helps if the job changes. Then compare two quotes if the job looks large.
The price guides checked give no reliable range for commercial jetting, so this page quotes no figure. The domestic guides do not fit, since commercial pipes and runs are larger. Ask for a written quote after the engineer has seen the site.
Ask what the quote covers, such as grease traps and kitchen lines. Ask whether there is a call-out charge, and compare two quotes if the site is large, since scopes differ. A repeat schedule may cost less per visit, so ask whether one is offered.
No single rule applies. Busy kitchens put grease into the drain every day, so they need cleaning more often than quiet offices. Ask the engineer to set a schedule from what they find.
Ask when you request the quote. The engineer who takes the job sets the available times, so no time can be promised here. Many sites prefer early or late slots, when trade stops.
Ask for one before the work starts, because not every engineer provides it. A record with the date, scope and findings helps you plan the next clean.