Commercial Kitchen Sink Requirements

Pot sinks dishwashing sinks commercial dishwashing machines shall be directly connected to the drainage system and protected by a floor drain.

Commercial kitchen sink requirements.

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. This requirement applies even if you run the kitchen from your personal residence instead of a commercial building. Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. Food safety storage and waste is a key part of this which is why we covered it in another post in this series.

Prep sinks help prevent cross contamination and. For more detailed requirements refer to the texas food establishment rules. A 3 compartment sink to wash rinse and sanitize equipment and utensils. In this post we are looking at two of the larger aspects of.

Most commercial kitchen design projects will require at minimum 4 types of sinks. The second pipe from another sink to the right is illustrating what the pipe would look like if it terminated in the waste receptor with an air gap. The placement and quantity of fire detectors and alarms. These sinks are typically direct drained.

The placement and quantity of exits. Commercial kitchens can require hot and cold water flows in the 50 100 gpm range depending on size. A mechanical dishwasher may also be utilized. Required for food prep the waste receptor illustrated here is a floor sink.

The determination of these flows is made by adding the flows of all fixtures that could be reasonably assumed to run simultaneously. Your 3 bowl scullery sink is your main wash sink for all your kitchen utensils. Handwash sink s conveniently located in the food preparation area s. You ll have one basin.

Your prep sink s primary purpose is to keep your food safe. Commercial kitchen regulations is a broad category and encompasses a lot of important information for the practical safe and sanitary running of your commercial kitchen. Provide cleanouts as required cleanout plugs shall have raises square heads or countersunk rectangular slots. Your hand sink has to be in the best.

Or a bed and breakfast operation that prepares and offers food to guests if the home is owner occupied the number of. All commercial kitchens must register with the state and apply for a business license from their local municipality. Vi a kitchen in a private home such as a small family day care provider. One mop sink for obvious reasons.

It is not a complete list.