How often should a commercial kitchen line be jetted?
It depends entirely on your volume, which is why a generic answer is usually wrong in one direction or the other. High-volume operations often need quarterly service; lighter-volume kitchens may be fine semi-annually. We start with an interval based on your throughput and then adjust based on what the camera shows at each service — if the line is still clean, we extend it; if it is loading up, we tighten it. The goal is clearing it before it fails, not on a calendar for its own sake.
Do you do backflow testing and certification?
Yes, with calibrated equipment and proper documentation filed as required. It is an annual requirement rather than a recommendation, and letting it lapse creates problems with both the water authority and health inspection. If your assembly fails testing we repair or replace it and recertify. We also schedule it proactively for maintenance customers so the certification never expires unnoticed.
Can you work outside our operating hours?
Yes, and for most of our commercial customers that is the standard arrangement — before opening, after close, or on the slow day. It is the whole point of a maintenance relationship. A jetting appointment at 6 AM costs a fraction of what an unplanned shutdown during a lunch rush costs you in lost revenue, wasted prep, and idle staff.
Do you work with rental property owners?
Yes, and it is a substantial part of our commercial work given the ATU campus rental market. We batch non-urgent work into planned visits rather than running individual dispatches, handle turn-cycle inspections between tenants, and set up winter protocols for units sitting vacant. That last one matters more than people expect — winter break is when campus-area freeze losses happen, and a burst line in an empty unit can run for a very long time before anyone notices.
What is different about plumbing in a multi-unit conversion?
Usually the sizing. When a single-family home is divided into three or four units, the original drain and supply sizing rarely gets upgraded to match — the system was designed for one household and is now serving several. Combine that with a shared lateral, where one blockage affects every unit downstream, and you get recurring problems that look like tenant behavior but are actually capacity. We assess load against actual pipe sizing rather than treating each backup as an isolated event.
Is a maintenance agreement actually worth it?
For food service and multi-unit properties, we think clearly yes, and the argument is not really about the plumbing cost. Scheduled service is cheaper per visit than emergency work, but the larger factor is that it happens at 6 AM instead of during service. For a restaurant, one avoided mid-service shutdown typically covers a year of scheduled maintenance. For a rental portfolio, the savings show up as much in reduced coordination overhead as in the invoices.
