MVP Plumbing jets grease lines for restaurants and commercial kitchens across the Houston area — emergency backups and scheduled maintenance. 4000 PSI at 9 GPM on lines from two inch up to six inch. Licensed master plumber, MPL 38224, answering 24 hours.
The call we get most, and the one we would rather get
A scheduled jetting costs a fraction of a weekend emergency call and a closed kitchen.
Most restaurants call us when the line is already backed up, usually at the worst possible time. A Friday evening. A full dining room. A kitchen that has to stop.
A scheduled jetting a couple of times a year costs a fraction of a weekend emergency call and a closed kitchen. That is not a sales line, it is arithmetic: the emergency call carries the premium, the lost service, and whatever the backup did to your floor.
We do take on scheduled maintenance — quarterly or twice a year depending on volume.
Why your line keeps backing up
If your kitchen line backs up every few months and it has been cabled three times in two years, that is grease coating the inside of the pipe, narrowing it from the wall inward.
A cable punches a hole through the middle of that grease. Water runs again, service resumes, and then the hole closes back up over the following weeks. You are on a cycle and paying for it every time round.
A cable clears a path. Jetting cleans the pipe. Jetting cuts the grease off the pipe wall so the line goes back to its full inside diameter, and the cycle stops.
Flow rate is the number that matters. Pressure gets advertised; flow does the work. Nine gallons a minute is what actually scours a grease-lined pipe and carries the debris away. A lower-flow machine at the same pressure just bores through the middle of the grease — which puts you right back where the cable left you.
Our equipment, and its limits
Equipment
Jetters Northwest “Brute” cart unit. 9 GPM at 4000 PSI. Lines from two inch up to six inch — residential sewer, kitchen and laundry lines, and commercial grease-fed sink lines.
Being a cart unit is an advantage in a commercial kitchen, because it reaches cleanouts a truck-mounted machine cannot get to.
It also has a limit, and we would rather name it than work around it: some commercial jetting jobs need a bigger machine than a cart. When that is the case we subcontract it out. You get the right machine instead of a partial result and a full invoice.
Jet, then camera
Worth doing together. Jetting cleans the line; the camera confirms it and shows you what the grease was covering.
That second part matters in a commercial kitchen, because a line that keeps backing up is not always a grease problem. It can be a belly — a dip where waste collects — or a broken section, and grease will hide both. If the camera finds one, the jetting was not a wasted trip; it was the step that let anyone see the problem at all.
Setting a sensible interval
We would rather set your interval from what your line does than hand you a generic schedule.
Things that push the interval shorter: high volume, a lot of fried food, a long run to the main, a line that has already shown it silts up quickly. Things that let it stretch: lower volume, a short run, a line that came back clean and stayed clean.
Start with an interval, see how the line looks at the next visit, and adjust. After two visits we will have a real answer for your kitchen rather than a guess.
Who this is for
- Restaurants and commercial kitchens
- School and institutional kitchens
- Care facilities and assisted living
- Churches with catering kitchens
- Facility management companies covering food service sites
See commercial plumbing for the rest of what we do in these buildings, and hydro jetting for residential and non-grease line work.
Grease line jetting across the Houston area
Baytown, Mont Belvieu, La Porte, Channelview, Highlands, Crosby, League City, Clear Lake, Anahuac, Dayton, Liberty, Humble, Atascocita and the wider Houston area. Backed up right now? We answer 24 hours.
Common questions
How often should our grease lines be jetted?
Quarterly or twice a year depending on volume. Rather than apply a generic schedule, we would rather set the interval from what your line actually does - a high-volume kitchen and a small cafe are not the same problem.
Why does cabling stop working on a grease line?
Because a cable clears a path, it does not clean the pipe. It punches a hole through the middle of the grease and water runs again for a while, then the hole closes back up. Jetting cuts the grease off the pipe wall so the line runs at full bore.
What machine do you use?
A Jetters Northwest Brute cart unit, 9 GPM at 4000 PSI, on lines from two inch up to six inch. Flow rate matters as much as pressure - nine gallons a minute is what actually scours a grease-lined pipe. For commercial jobs needing a bigger machine than the cart, we subcontract that out rather than turning up undersized.
Can you come out when we are closed?
That is usually the sensible way to do it. Scheduled maintenance work in a commercial kitchen belongs outside service hours, and planning it that way is one of the advantages of not waiting for a backup.
Should we camera the line as well?
Worth pairing the two. Jet the line, then camera it. That confirms the pipe is actually clean, and it catches a bellied or broken section that the grease was hiding - because a line packed with grease looks the same on camera whatever is going on behind it.
Do you handle grease traps?
Jetting the lines feeding and leaving the trap is our work. If you need the trap itself pumped out, that is a different service and a different truck, and we will tell you so rather than taking the job.
Last updated · written by a licensed master plumber, MPL 38224