“Fantastic company! Jack was honest, professional and extremely knowledgeable. He explained everything that was wrong in great detail. Will definitely be calling him for any future plumbing needs.”
Tenant Upfits & Construction
Restaurant & Food Service Plumbing
Restaurant plumbing has a second inspector. Everything that works for a retail suite still has to satisfy the health department here — indirect waste, air gaps, hand sinks within reach, floor sinks under the right equipment, and a grease interceptor sized for the menu.
Financing from Wisetack
Split a water heater, repipe or full remodel into predictable monthly payments. Instant decision, no hidden fees, no compounding interest. See how it works.
2-Year Workmanship Guarantee
Every repair, replacement and remodel we complete is backed in writing. If our workmanship fails, we come back and put it right at no charge. What's covered.
Built to pass
We build to the equipment schedule, not to a generic kitchen layout: floor sinks positioned for the actual equipment, indirect waste where code requires it, air gaps at every ice machine and dish machine, and hand sinks located where an inspector will accept them.
Grease interceptors
Sized to the fixture load and the local ordinance, installed with the flow control fitting, and set up so servicing does not require closing the kitchen.
Gas and hot water
Gas distribution sized for the full appliance load with the connectors and shutoffs the inspector expects, and hot water capacity calculated against the dish machine's actual demand rather than a rule of thumb.
What's included
- Built to the equipment schedule
- Floor sinks, indirect waste and air gaps
- Grease interceptor sizing and installation
- Hand sink placement for health inspection
- Gas distribution for the full appliance load
- Hot water sized against real dish machine demand
Questions
Restaurant & Food Service Plumbing — questions we get asked
What is the most common reason a kitchen fails inspection?
Missing or incorrect indirect waste and air gaps, and hand sinks that are not where they need to be. Both are cheap to get right at rough-in and expensive to correct afterwards.
How do you size a grease interceptor?
From the connected fixture load and the local ordinance, not from the seat count. Undersizing is the most common mistake and it causes problems for the life of the restaurant.
Can you work around an operating restaurant?
Yes. Renovations and equipment changes get scheduled overnight or on closed days so you do not lose trading time.
Where we work
Restaurant Plumbing near you
We cover these areas for tenant upfits & construction. Each page is written for that town.
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Learn moreReady to get it sorted?
Free estimates, upfront pricing, and a licensed plumber who explains what is actually wrong. Call us or send a message and we will come back to you fast.