Built Around Your Trading Hours

The difference between commercial and residential work is rarely the plumbing. It is that a closed kitchen costs money by the hour, so the job has to happen when the room is empty. We answer the phone 24 hours a day for emergencies, and schedule planned commercial work when it does the least damage to your operation, which usually means overnight or before opening.

A restaurant in Mount Juliet needed a failed water heater dealt with and the replacement unit would have taken days to ship. We converted them to tankless instead and worked through the night so they opened the next morning on schedule.

Restaurants and Food Service

Kitchens are hard on plumbing in ways homes are not. Prep sinks take sustained use and lose faucets, basket strainers and drain connections. Grease coats the inside of waste lines until an ordinary service backs the whole thing up. Hot water demand is relentless, which is why we see bars and restaurants running tankless units in series, so one carries the load if the other fails.

Grease lines are the clearest case for putting a line on a jetting schedule rather than waiting for it to block. Cabling bores a hole through the middle and leaves the coating; jetting takes the pipe back to something near its original bore. See hydro jetting.

Offices, Clinics and Retail

Restrooms are the bulk of it: urinals and flush valves, commercial toilets, and the supply and waste behind them. Water heaters in commercial buildings are often in awkward places, and getting the old one out is half the job. On a clinic in Mount Juliet the unit sat ten feet up above a drop ceiling and had corroded enough that it could not be drained properly. It took four of us to get it down and a new one back into the same space.

Drains, Sewers and Camera Work

Repeat backups in a commercial building are worth diagnosing rather than clearing again. We camera the line, locate what is actually causing it, and quote the repair against what you can see rather than a description. On a Mount Juliet job that meant finding a damaged section of drain line, excavating it, repairing and testing, and the backups stopped.

Where a building has no accessible cleanout, installing a two-way clean-out on the main is worth doing on its own. It turns every future visit into a straightforward one instead of pulling a fixture to get access.

Commercial Gas

Gas work for kitchen equipment, water heating and heaters is licensed, permitted and pressure tested, and the inspection is the only independent proof it was done right. Sizing matters more in a commercial kitchen than almost anywhere else, because the appliance load is high and often grows after the original line went in. See gas line installation.