Cooktops, heaters and gas lines installed, tested and certified, in buildings where a commercial kitchen and a flat sit one above the other.
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In most suburbs a gas job is a domestic job or a commercial one. In a King Street or Enmore Road building it can be both, in the same structure, a floor apart.
A commercial catering appliance is a different proposition from a domestic cooktop: different requirements, different ventilation considerations, and a different scale of supply.
That means the first thing worth establishing is which supply serves what. It determines how the installation is isolated, what capacity is available, and who is affected when something gets turned off, which in a building with a trading tenancy is not a trivial question.
We work that out before quoting rather than discovering it with a spanner in hand, and we pressure test what we are connecting to rather than only the appliance going on the end.
Leave the building, tell the business downstairs on your way past, touch no switches, and ring from outside.
Open up, get everybody out, and touch nothing electrical on the way. In a shop-top building that means telling the business below on your way past, not after.
Take the call from outside. Turn the gas off at the meter if you can reach it safely, and leave it if you cannot.
A licensed gas fitter answers when you ring us, and where the network's emergency crew is the right first call we will tell you so.
A catering appliance downstairs and a cooktop upstairs are different classes of installation with different requirements, sharing one building and frequently one supply.
Commercial catering equipment has ventilation, interlock and clearance requirements that do not apply to a domestic kitchen at all.
So work in one part of the building is not the same job as the equivalent work in the other, and it is worth being clear which one you are asking about.
It determines isolation, capacity and who is affected when something is turned off. In these buildings the arrangement is frequently not obvious and occasionally not documented.
Separately metered is the straightforward case. One meter serving both is the one that produces surprises, because isolating for work upstairs closes the kitchen downstairs.
Finding out takes one look at the meter position and one test. It is worth doing before anybody books work.
Adding an appliance is a calculation against total demand, and where a commercial kitchen is on the same service the existing load is substantial.
The input rating on the appliance plate is the number the calculation runs on, and commercial equipment carries much larger numbers than domestic.
Where the sums do not work, appliances starve each other, and in a building like this that shows up as a burner dropping off in the middle of service.
An appliance burning indoors consumes air from the room. The kitchens in these dwellings are small, and renovation has usually made them tighter rather than looser.
A powerful extraction hood removing air from a sealed room can work against an appliance rather than help it, and the two together matter more than either alone.
It is worth a look if the flat has been renovated, which in most of these buildings it has.
Certifying a new appliance on a line losing pressure elsewhere achieves nothing, so the existing installation gets tested as part of connecting anything new.
In a building with a century of alterations behind it, that occasionally finds something, and when it does we say so before doing the work.
It is why a straightforward appliance swap here sometimes turns into a longer conversation.
Anything venting through an external wall has required clearances from windows, doors and vents, and on a terrace those openings frequently belong to the neighbour.
There is also very little external wall to work with, and a frontage onto a public street brings its own constraints.
There is nearly always a compliant answer. It has to be worked out rather than assumed, and worked out before an appliance is bought.
Pipe sized for the run and the load, tested to pressure, appliances installed to the manufacturer's instructions with the required clearances, flueing that discharges where it should, and ventilation suited to the appliance and the room.
None of it is visible once the job is finished, which is exactly why the certificate matters.
In a building where somebody else lives or trades on the other side of the floor, that record matters to them as well as to you.
It is legally required, and it is what tells everybody else that work in one part of the building was done by somebody entitled to do it.
A landlord, an insurer, a tenant below and eventually a buyer all have a legitimate interest in that answer.
Keep it with the property papers. It cannot be recreated afterwards.
Gas fitting is licensed work in NSW with no small-job exemption. In a freestanding house that risk is taken on your own behalf.
In a building with a business below and neighbours either side, it is taken on behalf of everybody in it.
Anybody offering to connect an appliance without issuing a certificate has told you something useful about how they work.
Fixed price agreed before anything starts. These are indicative 2026 ranges and the Certificate of Compliance is included in every one of them.
The installation pressure tested, with a written result.
Connected, tested and certified, with the certificate handed over.
Depending on the run and what it has to pass through in an old building.
Installed and certified, sized for the appliance rather than for convenience.
Legally required, issued every time, and worth keeping with the building papers.
Which one serves what, before anything is isolated. In a building with a trading tenancy that comes first.
A pressure test on what we are connecting to, which on a century of additions is not a formality.
Installed and commissioned properly, sized for the appliance rather than for whatever was easiest to run.
Issued on the spot, and worth filing with the building papers.
Leave the building, tell the business downstairs on your way, and ring us from outside.
Call 1300 381 569Get everyone outside first, and in a building with a business in it, tell them on your way past. Do not touch any switch and do not use a phone indoors. If the meter is safely on your route out, turn it off. Then ring from outside.
Yes, substantially. Commercial catering appliances have different requirements, different ventilation considerations and a different scale of supply from a domestic cooktop. In a building with a kitchen downstairs and a flat above, both exist in the same structure, and they are not the same job.
Arrangements vary and it is worth establishing rather than assuming. What matters practically is knowing which supply serves what before any work starts, because it determines isolation, capacity and who is affected when something is turned off.
The document a licensed gasfitter issues certifying the work was done to standard. It is legally required and it is the only durable record the job was done properly. In a shared building it is also what tells everybody else that the work in one part of it was done safely. We issue one on every gas job without being asked.
It is worth resolving rather than wondering about, particularly in a building with other occupants. We can test the installation and tell you plainly what state it is in, which is cheap against what it settles.
No. Gas is licensed work in NSW with no exemption for a small job. Unlicensed work cannot be certified and voids a home insurance claim, and in a building with a business and other residents in it the risk is not confined to whoever did it.
A leak test on the installation is $150 to $300. A cooktop connected and certified is $250 to $500. A new gas point run and certified is $450 to $1,200 depending on the run. A heater bayonet is $300 to $600. The compliance certificate is included in all of it.
Tell us what you want fitted and whether there is a commercial kitchen in the building. Those two answers decide how the job has to be approached.
Supply established first, whole installation tested, and the certificate issued as standard.
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