Commercial Kitchen Drain Requirements

One mop sink for obvious reasons.

Commercial kitchen drain requirements.

140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster. These sinks are typically direct drained. Your kitchen should be equipped to capture grease from sinks woks deep fryers floor drains and other fixtures to prevent clogging pipes and. Floor shall slope to drain.

Drains need to be installed in the correct location and fit the intended purpose at the beginning of the project. It must be level or water could drain out of it. 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. 4 diameter alterations greater than 50 shall have accessible water closets urinals and lavs.

Effective drainage is critical to deter bacteria growth from pooling liquids and other food debris. At least one mop basin will be required in or near the kitchen. At least one triple compartment sink will be required. An air gap or air break are both acceptable since there.

The drains must be separate not tied together. This is the complete new york city health code for food establishments. At least one handwashing lavatory will be required. Some highlights that relate to a commercial kitchen are.

Kitchen drainage drainage should be one of the top items on the list when designing commercial kitchens. Most commercial kitchen design projects will require at minimum 4 types of sinks. 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. Commercial kitchen code requirements.