Commercial Kitchen Drain Requirements

The drains must be separate not tied together.

Commercial kitchen drain requirements. At least one triple compartment sink will be required. Drains need to be installed in the correct location and fit the intended purpose at the beginning of the project. 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. These sinks are typically direct drained.

Floor shall slope to drain. One mop sink for obvious reasons. This is the complete new york city health code for food establishments. Effective drainage is critical to deter bacteria growth from pooling liquids and other food debris.

It must be level or water could drain out of it. Some highlights that relate to a commercial kitchen are. At least one mop basin will be required in or near the kitchen. An air gap or air break are both acceptable since there.

Commercial kitchen code 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. Kitchen drainage drainage should be one of the top items on the list when designing commercial kitchens. The refrigeration drain does not require an air gap.

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. Most commercial kitchen design projects will require at minimum 4 types of sinks. At least one handwashing lavatory will be required. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster.