AN ALTERNATE WATER SOURCE FOR YOUR HEALTH DEPARTMENT TO APPROVE

Don't Let a Boil Water Advisory Shut Down Your Kitchen

During a Boil Water Advisory, health departments require restaurants to stop using tap water. Most get by on bottled water, bagged ice, disposables and a limited menu — but high-volume kitchens, hotels, chains and institutional kitchens lose far more on workarounds than a deployment costs. Our MWTP-50 ("KitchenShield-50") Compact Gooseneck Water Treatment Plant is sized specifically for commercial kitchens: it fits in 2–3 parking spaces, treats 35 GPM continuously (50 GPM peak), and feeds your building's domestic plumbing at 60–75 PSI so dish machines, ice machines, and restrooms can keep running once your health inspector approves the arrangement.

Pre-Surveyed Kitchens

~2 Hours

From arrival to a pressurized kitchen, with your connection mapped in advance

Kitchen Pressure: 60–75 PSI

MWTP-50 Capacity: 35–50 GPM

Footprint: 2 Parking Spaces

PROTECT YOUR REVENUE & KITCHEN EQUIPMENT

Why Boiling Pots of Water Can't Run a Commercial Kitchen

Kitchens need pressurized, safe water at every fixture. Sediment stirred up by main breaks can also foul valves, solenoids, and filters in kitchen equipment.

1. Dish Machines & 3-Comp Sinks

Steady 60–75 PSI and up to 50 GPM peak flow from our onboard 150-gal clearwell and duplex VFD booster so dish machines reach rated rinse pressure.

2. Ice Machines, Soda & Espresso

0.02-micron ultrafiltration, carbon block polishing, UV, and chlorine remove sediment and microbes before water reaches your equipment. Follow your health department's instructions on ice and beverage lines after any advisory.

3. Customer & Employee Restrooms

Restrooms and hand sinks need water pressure to stay open. We pressurize the whole building's domestic system.

4. Compact Alley-Ready Gooseneck

Our 22-ft compact gooseneck (9,990 lb GVWR) is towed by a 1-ton pickup, turns 90° into tight restaurant service alleys, and runs on a 240V 50A shore plug or its own quiet 20 kW diesel generator.

What a 3-Day Boil Water Advisory Can Cost Your Restaurant

Business Impact (3 Days)	Workarounds or Closing	Operating on MWTP-50 ("KitchenShield-50")
Dining Room, Drive-Thru & Bar	Limited menu on bottled water, bagged ice and disposables — or closed	Open, once the health inspector approves the alternate source
Gross Sales	Reduced sales plus daily workaround supplies — or all sales lost if closed	Retained
Perishable Food & Staff Shifts	Prep inventory & crew hours at risk	Used as normal
Our Cost (MWTP-50 Compact Unit)	—	$2,500 mobilization + $3,200 per 24-hr day
Insurance	Depends on your policy	We provide invoices and service records for any claim. Ask your agent about business-interruption and utility-service coverage.

Need Higher Capacity for a Resort or Convention Hotel? Alongside the 35–50 GPM MWTP-50 for restaurants, we also offer the 250 GPM MWTP-250 ($6,500 mobilization + $7,500/day) for multi-story hotels and hospital campuses.

HOW THE KITCHEN TIE-IN WORKS

How We Connect to Your Restaurant

We map your connection in advance alongside our regular F.O.G. (grease trap) and hood service visits, coordinating with you, your plumber, and the water utility. On the day:

Step 1 — Safe Water Supply (3 Options): During a Boil Water Advisory where the street main still has pressure, we draw from a valved tee your plumber installs on the service line ahead of your building shutoff (set up during the site survey), or a permitted hydrant through a valve that keeps city pressure at 20 PSI or more, into our 550-gal air-gap break tank. If the main has zero pressure, a single 4,000-gal potable tanker drop supplies a typical kitchen for a full day.

Step 2 — Multi-Barrier Treatment & Dual Power: Powered silently by your 240V 50A shore receptacle (or our onboard 20 kW diesel generator on the gooseneck deck), the unit runs 0.02-micron ultrafiltration (integrity-tested daily), validated UV, and chlorination through a 600-gal baffled contact tank.

Step 3 — Isolate & Connect: The utility (or your plumber with utility permission) closes your street shutoff so treated water doesn't flow back into the street, and we connect a sanitized 1.5" or 2" NSF-61 hose to the domestic connection point on the building side of your meter/backflow assembly. Backwash water goes to your downstream sanitary cleanout — never through your grease trap.

Step 4 — Records for Your Inspector: Our state-certified operator logs daily membrane integrity tests, turbidity, UV dose, and chlorine CT readings, and sends bacteriological samples to a certified lab, giving your health inspector what they need to evaluate the alternate source.

KITCHENSHIELD MEMBERSHIP DEDICATED RESTAURANT FLEET

Commercial Kitchen Standby Membership

$150 / month — Single Location ($1,800/yr)

$125 / month per store — Groups of 2+ Locations ($1,500/yr per store)

✓ Dedicated Restaurant Unit (MWTP-50): Assigned specifically to commercial kitchens — not competing with hospital trauma dispatches.
✓ Site Survey & Adapter Kit: We map your shutoff, meter/backflow assembly, downstream sewer cleanout (bypassing your grease trap), and optional 240V 50A shore plug, and store your custom camlock fittings on the trailer.
✓ Honest Call Order: Each unit covers no more than 10 locations, and your place in the call order is written into your agreement. One kitchen is served at a time.
✓ AmeriPro Account Priority: Bundled directly with your existing AmeriPro F.O.G. and exhaust hood cleaning service schedule.
✓ Health Department Packet: A written emergency water plan for your location that you can review with your county health department ahead of time.

Book a Free Utility Closet, Backflow & Cleanout Check on Your Next AmeriPro Visit

We'll inspect your main shutoff, meter/backflow assembly, and downstream sanitary cleanout so your kitchen has a pre-fitted plan before the next Boil Water Advisory.

AmeriPro Environmental Services · Dublin, Georgia

Restaurant & F.O.G. Accounts: Jeff Ricks, Technical Director