Where protection lives
Restaurants and commercial kitchens
Carbonators, dish machines, ice machines and chemical dispensers all connect equipment full of gas, chemicals or waste heat to drinking water lines.
The protection you will typically see
A mix of point-of-use protection on equipment and, where the authority requires it, containment at the service.
Who decides
The water authority assigns the required protection by degree of hazard and enforces the test schedule. Requirements vary by jurisdiction; the authority's cross-connection control program is the answer to every "do I have to" question on this page.
What the owner should know
Health and water authorities both take an interest in kitchens. Keeping test records current is part of staying open, and testers who serve restaurants become the operator's calendar reminder.
Common questions
Why do restaurants and commercial kitchens need backflow protection?
Carbonators, dish machines, ice machines and chemical dispensers all connect equipment full of gas, chemicals or waste heat to drinking water lines.
What kind of backflow preventer is used?
A mix of point-of-use protection on equipment and, where the authority requires it, containment at the service. The assembly type is assigned by your water authority based on the degree of hazard, not chosen by the property owner.
How often does it get tested?
Testing is typically annual where required, on a schedule set and enforced by the water authority. A certified tester performs the test, tags the assembly, and files the report.
Other places protection lives
| Apartment and multifamily buildings |
| Medical and dental facilities |
| Car washes |
| Pools, spas and fountains |
| Garden hoses and hose bibbs |
| Homes with wells or auxiliary water |
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