Leak Detection

rex

got called to a chinese restaurant today for a leak....got there and the floor was soaking wet and warm....so i started by shutting off the hot water had the china men soak up all water and then i turned water back on and it showed up again...

so i started tracing the line back found a few looped 1/2 " lines under dishwasher and service tubs... cut and capped the hot line turned the water back on and i can still here water running in pipe and water is still bubbling from stress crack in slab...

my plan is after i located feed line is to cut cap and fish pex across dropped celing in kitchen down wall and tie back in to the line....

well i cant find the line and im not about to start beating holes in the wall tiled wainscotting on one side and fancy wall paper on the other...

i have it down to a certin section and i guess my question with out calling in american leak detection 395 2 hour minimum is there any way of rigging up some kind of continuity tester to find the line.....

K2

I found an under slab leak one time by filling the line with air and listening with a stethoscope. Came within 3 inches of where a concrete grade stick, (wood), went through the copper. Just a thought.

Putty Truck

Repipe the whole hot water system. There may be more than one leak anyway.

Patrick

How were you not ill after being in that kitchen so long

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Originally Posted by Celtic
Like I said...I'm sure you are very good at what you do ~ whatever that is and where ever it happens.

cleveman

install floor drain with garbage disposal in it. Have restaurant workers squeegee floor each night into floor drain. Will be good for sanitation.

PARA1

WILL BE GOOD FOR WON TON SUEY SOUP TOMORROW

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YESTER DAY IS HISTORY, TOMORROW IS A MYSTERY http://paradiseplumbinganddrains.com...bers-dallas-tx

Double-A

I'd let the restaurant owner decide on the location fee.

Price him a hot water re-pipe on the kitchen/affected areas and let him know, that even if you bust his floor for a repair, there may be more damage and a re-pipe is recommended unless you can point to an outside failure source, like a penetration.

If its eaten up from aggressive fill material, improper sleeving, or electrolysis, then he's looking at a complete re-pipe of the restaurant anyway.

In other words, locating the problem might be wasted monies, like Putty said.

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"My clients’ wishes are the center of my attention." -- David Guido, a contractor in Woodstock, N.Y.
New York Times, July 20, 2006