Commercial Kitchen Drain Requirements

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

Commercial kitchen drain requirements.

Commercial kitchen code requirements. At least one mop basin will be required in or near the kitchen. An air gap or air break are both acceptable since there. 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.

Floor shall slope to drain. At least one triple compartment sink will be required. The refrigeration drain does not require an air gap. At least one handwashing lavatory will be required.

Your kitchen should be equipped to capture grease from sinks woks deep fryers floor drains and other fixtures to prevent clogging pipes and. Kitchen drainage drainage should be one of the top items on the list when designing commercial kitchens. Effective drainage is critical to deter bacteria growth from pooling liquids and other food debris. 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. Some highlights that relate to a commercial kitchen are. 4 diameter alterations greater than 50 shall have accessible water closets urinals and lavs. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster.

Most commercial kitchen design projects will require at minimum 4 types of sinks. The drains must be separate not tied together. This is the complete new york city health code for food establishments. These sinks are typically direct drained.