Commercial Kitchen Drain Requirements

Your kitchen should be equipped to capture grease from sinks woks deep fryers floor drains and other fixtures to prevent clogging pipes and.

Commercial kitchen drain requirements.

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. 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. It must be level or water could drain out of it.

Floor shall slope to drain. At least one handwashing lavatory will be required. Commercial kitchen code requirements. 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.

Some highlights that relate to a commercial kitchen are. The refrigeration drain does not require an air gap. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster. The drains must be separate not tied together.

At least one triple compartment sink will be required. Kitchen drainage drainage should be one of the top items on the list when designing commercial kitchens. 4 diameter alterations greater than 50 shall have accessible water closets urinals and lavs. This is the complete new york city health code for food establishments.

These sinks are typically direct drained. Effective drainage is critical to deter bacteria growth from pooling liquids and other food debris. Most commercial kitchen design projects will require at minimum 4 types of sinks. At least one mop basin will be required in or near the kitchen.