A commercial kitchen has more cross-connections in it than any other room in a normal building — dish machines, pre-rinse sprayers, steam equipment, carbonators, ice machines, mop sinks, grease traps.
They are not equally risky. A soda carbonator can push carbon dioxide back into a copper line and produce dissolved copper, which is a genuine poisoning route and an unusual enough failure that plenty of people have never heard of it. A mop sink with a hose on it is the same hazard as an outdoor tap. A dish machine with sanitizer in it is a chemical connection.
Kitchens are usually protected at several points rather than one, which is why an inventory of what is actually installed matters more here than almost anywhere else. We keep that inventory for every property we test — type, make, model, serial, size and location, connection by connection.
Scope on this one: we test and repair. Assemblies inside the building are not ours to replace — that is licensed plumbing work — but a failure is far more often a rebuild than a replacement, and rebuilds we do on the spot. The device types, and where our work stops.
Schedule a backflow test or call 970-835-9661