How Often Should an NYC Restaurant Jet Its Grease Trap?
Grease buildup is the enemy of commercial kitchens. Learn how often you need professional high-pressure jetting to avoid code violations and backups.
The Hidden Danger in Your Kitchen's Drain Lines
For NYC restaurants, managing grease, fats, and oils (FOG) is a constant battle. While regular grease trap pumping removes the bulk of the waste, it doesn't clean the lateral lines connecting your sinks and floor drains to the trap, or the line connecting the trap to the city sewer. Over time, grease hardens against the pipe walls, creating a ticking time bomb for a massive backup.
Why Snaking Isn't Enough for Commercial Kitchens
When a kitchen line slows down, many managers reach for a standard drain snake. A snake will punch a temporary hole through the grease, allowing water to drain, but it leaves the majority of the hardened grease intact. Within days or weeks, the pipe will clog again. Grease trap and kitchen jetting uses high-pressure water at up to 4,000 PSI to completely scour the pipe walls, removing 100% of the grease and restoring the pipe to its original diameter.
Recommended Jetting Frequency
The ideal frequency depends on your volume and menu, but here are the industry standards for NYC restaurants:
- High-Volume / High-Grease (Burgers, Fried Foods, Steakhouses): Every 3 to 6 months.
- Medium-Volume (Diners, Italian, General Cuisine): Every 6 to 9 months.
- Low-Volume / Low-Grease (Cafes, Bakeries, Salad Bars): Annually.
The Cost of Ignoring Your Lines
Waiting for a backup before calling a plumber is the most expensive way to manage your drains. A backup during Friday night dinner service means lost revenue, unhappy customers, potential health department violations, and emergency service fees. A scheduled jetting maintenance plan keeps your lines clear and your kitchen running smoothly.
Ready to Clear the Way?
Clog Dain NYC provides commercial water jetting and drain cleaning across Brooklyn, Manhattan, and Queens.