Kitchen sink supply, double stub out or dual shutoffs

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Gslenk

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To accommodate water supplies for kitchen sink, dishwasher, and potentially fridge ice-maker/water filter etc...

I was thinking on each supply (hot/cold): source - copper - tee (stub for DW) - copper - sweat drop ell (for sink hot). Then basically the same thing for the cold side.

OR should I only stub out one supply as usual, then use a dual valve on each single stub out to make connections.

Don't know why I'm thinking the double stub out would be cleaner, even though a single stub out seems more flexible to various configurations. In the event that one of the double stubs is not used, would capping the stub out and/or shutoff create a place for bacteria to grow in the water line?

And while I'm on the topic of sharing supplies, would it be a bad idea (completely separate branch) to run something similar in a bathroom: Main supply (3/4") - 1/2" copper (for this branch) - tee (for WC supply) - copper (then about 3 ft over) - drop ell (for lav cold supply).
 

Terry

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I would stub out four times and use the standard stops. To me that's a cleaner look and makes for easier replacements.
Three of those with have 3/8" comp outputs and the icemaker will be 1/4"
The dishwasher and the icemaker should have hammer arrestors.
 

Gslenk

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Thanks! It seems to be my understanding that hammer arrestors are (or could be) a wear/replaceable component. Should I go for external arrestors that go between the stop valve and the supply line to the DW/fridge? Or have I been reading too many unverified horror stories and just bury them in the wall?
 

Terry

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The hammer arrestor do fail over time. A lot of the plumbers are setting them up so that a threaded arrestor can be replaced later.

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