My neighbor's got a leak in the hot water line running from the manifold in her utility room to the kitchen sink. The copper line is in or just bellow the concrete slab. The plumber has to dig up a substantial portion of the kitchen floor to replace the corroded line. He's going to use Copper. Wouldn't it be better to use PVC?
FWIW the Pex heavy duty flexible line is a great solution. Hide it behind a mop board, etc and don't bust up the concrete
If it is hot water, you might use CPVC. But not PVC. PVC is not good for hot water.
Dan
I done screwed up then , all the plumbing in our new house is PVC ... oh
+1 for Pex, I used some to re-plumb hot water lines in the garage. Much cheaper than copper.
George H.
No. PVC cis not rated for hot water. PEX might be a better option though.
That's why I have a problem gettingwater in my weighing cup up to 120+ to use in my bread machine.
You have that problem because Canada is officially Metric.
PVC is acceptable up to 140F, which is the hottest setting a water heater should be at. CPVC is good up to 200F.
"james g. keegan jr." wrote in news:NPEcz.72767$ snipped-for-privacy@fx11.fr:
True
Utter nonsense.
+1 for pex and avoiding the digging of the kitchen floor if it isn't absolutely necessary.
with hot water . I only use mine for mixing and the first rise . FWIW I just started recently using Seal of Minnesota unbleached baking flour from the local Mennonite store . Beats the stuffin' out of the stuff we were buying at Walmart . Picked up a 50 lb bag just today ... I make all our loaf bread , hamburger and hot dog buns , bread sticks , pizza dough . The wife does the sweet stuff ...
"Mine" above refers to my bread machine ...
+2, Pex is cheaper, easier, quicker and better.
I would suspect a corrosive environment under the slab since the initial problem is a leak in an older copper line. PEX would be my choice and I would not cut the floor if possible to avoid it.
"Jim Wilkins" wrote in news:nkv8g9$4tt$ snipped-for-privacy@dont-email.me:
Like I said... utter nonsense. Quoting from that source:
necessary to prevent the rapid growth of Legionella, the causative agent of Legionella
I fully understand the need for scald prevention -- but that simply means that the water delivered from the tap must not exceed 120 degrees F, which is easily achievable with anti- scald mixing valves. The idea that the *water heater* must be limited to that temperature is complete nonsense.
Cooking is art, baking is science with a bit of art mixed in.
And both take a simple focus, which most people don't seem to have. If you simply _pay_attention_ while doing either, the results can be truly spectacular.
My step-mother refused to follow recipes thus she only made a few palatable dishes.
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