Route stops
A standing stop, not a surprise call
Restaurants and apartment buildings get a repeat slot on the route board, so lines are cleaned before they back up and the visit fits around your hours.
You pick the day and the window; we put it on the route board.
The operator photographs the drain before and after.
A work order and invoice follow, split by location or by unit.
Pumping a grease interceptor is a hauler's job; we jet the lines that feed it.
Restaurants and shops
What gets jetted in a kitchen
Grease line
From the kitchen to the interceptor, scoured so the wall is bare.
Floor drains
Each one jetted and flushed, then photographed open.
Prep sinks
The branch behind a prep sink or a pot sink, where starch builds.
Restroom branch
The line behind a row of fixtures, from the nearest cleanout.
Apartment managers
One booking for the whole building
Book once
Tell us the building, the stacks and the laundry room. We put the building on one route day.
Tenants get a notice
We send you a notice to post, with the window and what the operator will need to reach.
Invoice by unit
Each unit's line is its own line on the invoice, with its photos, so you can bill back or file it.
Route stops
Questions from managers and owners
How often should a grease line be jetted?
It depends on what goes down it. Many kitchens start with every month, then watch the photos and move it out or in. We tell you what the pipe looks like after each visit.
Can you work before we open?
Yes. Pick the window when you set up the stop, and the truck is on the route board for it.
Do you send a certificate of insurance?
Yes. A certificate for your building or property manager comes on request.
Who invoices the tenant?
We invoice the owner or the manager. Each unit's line is a separate line on the invoice, so you can bill back.
Set up a standing stop
Tell us the address, the lines and the window. We call back with the rates.