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

Capital
Kitchen drains in Mubarakiya Camps clog quickly because commercial kitchens use large volumes of oil and fat daily. We open the trap and remove hardened grease with a scraper, then push a drain auger through the full line. We test with hot water and confirm free flow.
Small shops and restaurants around the Mubarakiya market connect waste lines to shared traps under narrow passageways. Grease hardens fast in these pipes because ambient temperature is relatively cool. We open the trap cover and see a black sticky grease mass. If the blockage is shallow we scrape it by hand and flush, and if it extends deep into the line we use a rotating auger to break the mass.
Mubarakiya Camps sits in Kuwait governorate, an old commercial district crowded with small shops and popular restaurants.
Before leaving we run a hot-water drain test because grease can quickly reharden if the shop neglects regular line flushing.
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
Small shops with daily cooking need cleaning every one to two months. Larger restaurants may need service every two weeks. Regular maintenance prevents sudden blockages and damage.
Strong chemicals may dissolve some grease but do not remove hardened masses completely. If residue remains the problem returns quickly. Mechanical cleaning with an auger is the permanent and safe solution.
