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Bleuwave Plumbing

Commercial hydro jetting · Phoenix metro

Your grease line closes a little every night. Commercial hydro jetting opens it while you’re closed.

Up to 4,000 PSI takes a grease line, a multi-family main or a building sewer back to bare pipe. A drain cable pokes a hole through the clog. This takes the clog off the wall, and films the proof.

  • A line backing up now jumps the queue. Same-day when a crew is free.
  • A camera goes in before the pressure does, and again on the way out.
  • Recurring programs, for one kitchen or every location you run.
  • A flat price, agreed before the hose comes off the reel.

Current offer · restaurants and commercial

50% off hydro jetting

New commercial customers. One location per booking. Cannot be combined with a maintenance contract discount.

(480) 863-5915
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Veteran owned · Licensed, insured & bonded · ROC #340524

No obligation · Free

Get a jetting quote

Tell us the building and the line. You’ll get a flat price and a time outside your service hours.

  • Flat price first
  • Licensed & insured
  • Open 24/7

No obligation. We quote a flat price before any work starts.Privacy · Terms

Why the clog keeps coming back

A drain cable sells you the same clog in monthly installments.

Friday, 7:40 p.m. The dining room is full and the floor drain by the dish machine has started returning water instead of taking it. Nobody did anything wrong tonight. The line had been closing for months. It picked Friday because Friday sends it the most water.

Grease doesn’t plug a pipe at one spot. It lines it, evenly, until a 4-inch drain is carrying water through an opening the size of a garden hose. A cable bores through the middle, the kitchen drains, and everyone goes home. The rest of the grease stays on the wall and grows back into the hole. That is the restaurant with a plumber on the calendar every six weeks and no idea why.

Four signs the pipe wall is the problem

  • The line cook can predict the next backup better than the weather service.
  • The prep sink, the mop sink and a floor drain all slow down at once.
  • A smell rises from the floor drains that no amount of mopping reaches.
  • The grease interceptor fills faster than it did last year.
Drain cableHydro jetting
What it doesBores a tunnel through the middle of the grease.Scours the pipe wall, all the way around.
What it leaves behindMost of the grease, already planning its return.Bare pipe, close to the size it was poured.
How long it holdsWeeks, on a grease line.Months, on an interval your menu sets.
What you can show for itAn invoice.Video of the same pipe, before and after.
The billSmaller each time. There are more times.Larger per visit. Smaller per year.

Who books this

Three kinds of building. One pipe that nobody looks at until it speaks.

Jetting trailer with its hose run to a sewer cleanout behind a restaurant in Phoenix

  • Restaurants and commercial kitchens

    Fryer oil leaves the kitchen hot and meets a pipe under the slab that is not. The fat sets on the wall, and the line closes from the outside in, a little every service. Jetting takes it back to full bore. A schedule matched to your menu keeps it there.

  • Apartment and condo communities

    A shared main carries dozens of kitchens’ worth of grease and a decade of Valley scale. Clearing units one at a time is bailing a boat with a teacup. The trouble is in the pipe they all drain into, and that is the pipe we jet.

  • Retail, office and older buildings

    Mesquite, palo verde and ficus have patience, and they find the joints in older clay and cast iron laterals. A cutting head sends them back. The camera shows whether a cleaning is enough, before anyone guesses.

What happens on the visit

Pressure is a tool, not a virtue. The camera decides how much.

Every job opens with a camera inspection and closes with another. Want to see inside a line before you commit to anything? The inspection can be booked on its own.

Drain inspection camera reel feeding its cable into a floor cleanout in a commercial kitchen
  1. 01

    The camera goes in first

    We film the line before any pressure goes on. If the pipe is too worn to jet safely, you see it on the screen, and it does not get jetted. Nobody finds out the hard way.

  2. 02

    A nozzle for what is in there

    Grease, roots and hard scale each want a different head and a different pressure, up to 4,000 PSI. The footage makes the choice. Habit doesn’t get a vote.

  3. 03

    Out of the building, not down the line

    Rear-facing jets pull the hose upstream and flush the deposit back to the cleanout. It leaves your system. It does not become the tenant downstream’s problem.

  4. 04

    The same pipe, filmed again

    You keep the before-and-after video and a date for the next visit, set by what came out of the line. Some kitchens need quarterly. Some go a good deal longer.

Preventive jetting programs

One clean line is a visit. A schedule is a kitchen that never backs up on a Friday.

Getting a grease line clean is work. Keeping it clean is a fraction of the effort, if somebody shows up before the pipe closes again. A recurring program puts that visit on the calendar, for one building or for every location you run.

  • An interval the footage sets

    A kitchen running three fryers builds deposit faster than a café with a panini press. The camera knows the difference. The calendar on the wall does not, so the camera sets the date.

  • Every location on one calendar

    Run six restaurants or sixty units? Each site gets its own interval, booked for the hours that building is closed, with a flat price agreed before every visit. One phone number. No surprises in month four.

  • A dated record, every visit

    Video of the same stretch of pipe and a written summary for each location. When the landlord, the inspector or your regional manager asks what was done and when, the answer is already in a folder.

(480) 863-5915

Backing up right now? That call goes to the front of the line, same-day when a crew is free.

What it costs

Typically $450 – $1,800, agreed flat before we start.

The camera is included, not billed on top. Three things move the number:

  • How many lines, and how far they run
  • How easy the cleanout is to reach
  • Whether the work happens overnight

Now the other arithmetic. A backup during service costs you the covers from that night. A closure costs you the week, and the diners who read about it. A cleaning on a Tuesday at 5 a.m. costs you nothing the dining room ever hears.

Current offer

50% off

hydro jetting

New commercial customers. One location per booking. Cannot be combined with a maintenance contract discount.

(480) 863-5915
Or send the details and get a flat quote
“I've used Bleuwave plumbing for a few issues in my small business and they are great. They are on time and have always been able to fix the issue, and take the time to explain what I can do to prevent the same issue from happening again in the future. I would highly recommend them.”
Amber V. · Google review

Before you book

What kitchen managers ask, usually at the end of a long shift

Do we have to close for this?
No. Nearly all of it happens after close or before prep, and overnight and pre-dawn visits are routine for restaurants. You book it like any other appointment, for an hour the dining room will never know about.
How long does a jetting visit take?
A single kitchen line usually takes a few hours, camera passes included. More lines, longer runs or a hard-to-reach cleanout add time, and you hear the estimate with the price, before we start.
Can high pressure damage older pipe?
It can, which is why the camera goes in first. Sound cast iron and PVC take jetting well. Cast iron rusted thin, or ABS with a cracked joint, can be made worse. A line like that does not get jetted, and you see the footage that says why.
Our interceptor is pumped on schedule. Isn’t that enough?
The interceptor protects the public sewer. It does nothing for the pipe between your sinks and the interceptor, which is the pipe that backs up into your kitchen. The pumping truck is not a drain cleaning, however confident the driver looks.
How often will the line need it?
Volume and menu decide. A kitchen running three fryers builds deposit much faster than a café with a panini press. We set the interval from what the camera shows came out of the line, and put the next date in writing.
How soon can you get here?
A line backing up now gets priority, and same-day service is available when a crew is free. Scheduled jetting is booked ahead, for the hours you are closed. The commercial line is open 24 hours a day, every day.
Can you set up recurring jetting for several locations?
Yes. Each location gets its own interval, set by what came out of that line, and its own before-and-after record. Every visit is priced flat, in advance.
Can we book a camera inspection without jetting?
Yes. A camera inspection can be booked on its own. You keep the video, the marked locations and a written summary of what the line looks like inside.
What does commercial hydro jetting cost?
Commercial jetting typically runs $450 – $1,800, depending on how many lines, how long they run, access, and whether the work happens overnight. Camera work is included and the price is agreed flat before we start. The current offer is 50% off hydro jetting. New commercial customers. One location per booking. Cannot be combined with a maintenance contract discount.
The floor drain is backing up right now. What should we do?
Stop the dish machine and the mop sink. Skip the chemical drain opener; it only makes the next part harder. Then call (480) 863-5915. The commercial line is open 24 hours a day, every day.

Pick the morning. We’ll bring the camera.

The line closes a little with every service whether you book or not. The only thing you choose is whether it gets cleaned on a Tuesday at 5 a.m. or cleared on a Friday at 8 p.m.

(480) 863-5915

50% off hydro jetting. New commercial customers. One location per booking. Cannot be combined with a maintenance contract discount.

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