Camera inspection
films the pipe interior before and after clearing to confirm result

Jahra
Kitchen drain clearing in Jahra Industrial starts by locating the blockage between the sink trap and the main sewer connection. We open the trap, pull out grease and sediment, then feed a flexible auger through the line to break stubborn clogs.
Jahra Industrial factories operate large canteen kitchens where heavy volumes of grease and cooking oil flow daily through traps and lines. The main drain running from the kitchen underground to the collective sewer slopes toward discharge and suffers fat buildup that blocks fast. We must open the first trap, inspect by eye, measure the line and pick the right auger diameter to clear the blockage without breaking a buried pipe.
Jahra Industrial sits in Jahra governorate, where hundreds of factories and workshops share a unified sewer network.
After snaking and flushing, we run full flow water from the sink outlet to confirm smooth drainage into the trap.
films the pipe interior before and after clearing to confirm result
breaks up congealed cooking oil and grease lining the pipe wall
water jet at high pressure scrubs grease residue off pipe walls
rotating mechanical head breaks through a solid blockage without digging
cleans the under-sink trap and reseats it to stop leaks
checks whether the block extends into the main line and clears it
How we work

Tell us what is happening and where, and the right equipment is loaded before we arrive.

We film the line from inside and know the kind of blockage and its exact place. No guessing.

High pressure water, a machine or a drain snake, whichever the line actually needs.

The camera runs a second pass and you see the line clear with your own eyes before we leave.
Same method, same equipment. Only the size of the job changes.




Why us
Amana means trust. Someone else's home is not ours to be careless in.
Do not take our word for it. Look at the line yourself.
Breaking is the last resort, never the first step.
A blocked line does not wait for the morning.
Six governorates, 139 areas.
For buildings and complexes, servicing before the problem starts.
Restaurants, offices and complexes, not only homes.
Common questions
Need someone now? The emergency line is open any hour.
+965 9668 4964
It depends on cooking volume and fat used, but large canteen kitchens need clearing every month or two. We recommend checking the first trap weekly to remove sediment before it reaches the main line.
It catches food solids but oil and grease pass through and build up in the buried line. The strainer reduces load on the main drain but does not prevent fat blockages underground.
