Main pipe run
Running the supply line into the kitchen at the correct pipe diameter

Jahra
Installing a restaurant gas network in Uyoun starts by mapping the pipe route from the pressure regulator to each cooktop, oven and grill. We test every joint with leak-detection fluid and log pressure and flow before handing over the kitchen.
Uyoun restaurants are often in small buildings with tight kitchens, gas fed either from cylinders or a live street supply. We locate the inlet first and place the regulator in a safe dry spot, then run copper tubing either under the floor slab or along walls depending on the structure. The pipework must stay in straight runs without loops or sharp bends that choke the flow.
Uyoun sits in Jahra governorate in north-west Kuwait, a small commercial area built around natural water sources.
We test pressure at each branch and outlet because pressure drop in undersized tubing weakens the flame.
Running the supply line into the kitchen at the correct pipe diameter
Dedicated branch for each burner, oven, grill or fryer in the kitchen
Valve at each appliance so one unit can be isolated without stopping the whole line
Pipes run inside the wall or surface-mounted to suit the building structure
Completed network tested under dry nitrogen pressure before any appliance is connected
Inspecting or extending a working kitchen gas network with minimal downtime
How we work

Tell us what is happening and where, and the right equipment is loaded before we arrive.

We film the line from inside and know the kind of blockage and its exact place. No guessing.

High pressure water, a machine or a drain snake, whichever the line actually needs.

The camera runs a second pass and you see the line clear with your own eyes before we leave.
Same method, same equipment. Only the size of the job changes.




Why us
Amana means trust. Someone else's home is not ours to be careless in.
Do not take our word for it. Look at the line yourself.
Breaking is the last resort, never the first step.
A blocked line does not wait for the morning.
Six governorates, 139 areas.
For buildings and complexes, servicing before the problem starts.
Restaurants, offices and complexes, not only homes.
Common questions
Need someone now? The emergency line is open any hour.
+965 9668 4964
Yes, but it must stay clear of heat, moisture and steam. We fit a pressure gauge on the regulator to monitor any drop in flow when cooking starts.
We check every joint with detection fluid every six months if the kitchen is open daily. We record each inspection and alert the owner to any pipe corrosion.
