Tier 1 — Commercial Drain Cleaning
Commercial drain cleaning, diagnosed before it's cleared
Blocked floor traps, backed-up kitchen lines, and the choke that keeps coming back — for restaurants, offices, retail and F&B premises. Matched to a specialist who runs a camera before a jet, not the other way round.
What counts as a commercial drain problem
Most enquiries fall into one of three shapes, and each gets routed differently:
| Situation | What it usually needs |
|---|---|
| First-time or occasional blockage — floor trap, sink, toilet backing up | Rodding or a targeted jetting clear, same visit in most cases |
| Blockage that returns within weeks despite clearing | CCTV inspection first — recurring chokes are almost always a symptom (grease bonded to the pipe wall, a sagging line, root intrusion), not a one-off event |
| Slow drainage across multiple fixtures, or a shared line serving several tenants | Full jetting clean of the lateral, sometimes coordinated with the building's other tenants or the MCST |
The grease-line reality for F&B
PUB already requires food premises to run a grease trap and have it cleaned at least every two weeks. A choked kitchen drain downstream of a well-maintained trap usually means grease has bypassed the trap or built up further along the line — which is a jetting job, not a grease-trap problem. If you're not sure which one you have, say so in the quote form; that's exactly what the qualification questions are for.
Why "just clear it" isn't the whole job
Clearing a blockage and diagnosing why it happened are two different services. A specialist who only does the first will get you running again today and back on the phone in six weeks. That's the entire reason this pillar links directly to CCTV drain inspection — for a recurring problem, the camera pass is what actually stops the cycle.
Process
Describe the problem
Property type, symptom, and how long it's been happening.
We qualify & route
First-time clears go straight to jetting; recurring ones go to a CCTV-first specialist.
Specialist attends
Clears the line, and flags anything structural worth a closer look.
You get a record
Ask for a service note — useful for your own maintenance log and any future SFA/PUB query.
Related services
Stormwater & Tank Maintenance
If the issue is a sump, tank, or stormwater drain rather than an internal line.
See the service →Common questions
How often should a commercial kitchen drain be cleaned?
It depends on grease loading, not a fixed calendar date — a wok-heavy kitchen chokes far faster than a light café. Many F&B operators land on monthly-to-quarterly jetting once they know their own line's behaviour, on top of the fortnightly grease-trap cleaning PUB recommends separately.
Why does the same drain keep choking after it's cleared?
A rodding or plunging clear punches a hole through the blockage without removing what's stuck to the pipe wall — it comes back. A CCTV-verified jetting clean strips the pipe wall itself, which is why recurring-choke jobs get routed to a camera-first diagnosis rather than another quick clear.
Is this different from a normal plumber unclogging a drain?
Commercial lines are longer, larger-diameter, and carry heavier grease and solids loading than a residential line. The equipment, pressure, and diagnostic approach a generalist plumber brings to an HDB kitchen sink isn't sized for a food court's shared sewer lateral.