Commercial Kitchen Drain Requirements

Most commercial kitchen design projects will require at minimum 4 types of sinks.

Commercial kitchen drain requirements.

These sinks are typically direct drained. Some highlights that relate to a commercial kitchen are. The condensation drain coming from the refrigeration equipment is normally accompanied by a nasty slime and must not be communicating with the drain from the ice bin. Floor sinks and floor drains shall be suitable flanged to provide a water tight joint in the floor slab floor drains shall be installed in commercial kitchens.

At least one triple compartment sink will be required. The refrigeration drain does not require an air gap. One mop sink for obvious reasons. Drains need to be installed in the correct location and fit the intended purpose at the beginning of the project.

The drains must be separate not tied together. An air gap or air break are both acceptable since there. This is the complete new york city health code for food establishments. 4 diameter alterations greater than 50 shall have accessible water closets urinals and lavs.

At least one mop basin will be required in or near the kitchen. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster. Commercial kitchen code requirements. This means the inlet must be vertical and the trap arm outlet must be horizontal but with a minimum slope toward the drain of 1 4 inch per foot and a maximum slope that is no more than the pipe diameter.

Your kitchen should be equipped to capture grease from sinks woks deep fryers floor drains and other fixtures to prevent clogging pipes and. May be either floor mounted as in the image above or similar in design to a utility room sink you might find in a residential building. It must be level or water could drain out of it. At least one handwashing lavatory will be required.