Grease Buildup in Drains in Nashville and Middle Tennessee
Common problem

Grease Buildup in Drains

Warm grease goes down liquid and turns to a hard, waxy coating on the pipe wall, narrowing it until it blocks.

Fats, oils and grease start out as liquids but cool quickly in cooler pipes, where they stick to the walls and combine with food particles and soap to form a hard, waxy coating. Layer by layer, the opening narrows until a small piece of food blocks it.

In kitchens and restaurants, this is the number one cause of blockages. A cable can punch a hole through the middle, but only hydro jetting scours the walls clean. Prevention is simple: wipe pans before washing, collect grease in a can and use strainers.

Best for

  • Kitchens and restaurants
  • Older cast iron lines with rough walls
  • Homes with repeat kitchen clogs
  • Food service and apartment buildings
The problem

What defines Grease Buildup

Slow kitchen drains

Water drains a little slower every month.

Odors

Old grease smells sour and stale.

Jetting removes it

High-pressure water scours the walls clean.

Cheaper to prevent

Small habits avoid big cleanings.

Traps and interceptors

Commercial kitchens need scheduled service.

Not just kitchens

Dishwasher and laundry lines build up too.

Questions

Grease Buildup FAQ

Does hot water dissolve grease?

It moves it farther down the pipe, where it cools and hardens again. Collect grease instead.

Does dish soap break down grease in the pipe?

It can emulsify it briefly, but it does not stop it re-forming downstream.

How often should I jet a kitchen line?

Homes might do it every year or two, and restaurants every few months.

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