Hydro Jetting Service.

Hydro jetting uses a 4,000 PSI water stream through a rotating-nozzle head to scour the inside of a drain or sewer line back to bare pipe wall. Where a cable auger punches a hole through a clog, hydro jetting strips the entire interior — grease, biofilm, scale, food solids, paper, and roots — so the line returns to its original flow capacity instead of just functioning until the next reformation. We run hydro jetting through any 2-inch-or-larger line, residential or commercial, and follow it with a camera pass to verify the line is clean and find the underlying cause if it's repeat-clogging.

Different jetting nozzles solve different problems. Penetrator heads cut through grease-clogged restaurant lines. Chain-flail heads strip scale and tuberculation off the inside of older cast iron. Root-cutting heads sever fine root intrusion at lateral joints. The wrong nozzle wastes time and water; the right one finishes in a single pass. Before we put 4,000 PSI through a line, we camera it to confirm the pipe can take the pressure — severely deteriorated cast iron, collapsed sections, or root mats past a certain size need different methods first.

For commercial kitchens dealing with chronic grease accumulation, we set up preventive jetting schedules — usually quarterly for typical operations, monthly for high-volume kitchens with significant fryer or wok output. The math is simple: scheduled jetting at flat rate is dramatically cheaper than emergency response on a backed-up line during dinner service. For residential customers with recurring main-line issues, we typically jet once and then re-evaluate at six months — sometimes the underlying line condition needs a separate trenchless repair quote.