Commercial Kitchen Hand Sink Requirements

140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster heater will be needed to raise the water temperature from 140 degrees f to 180 degrees f.

Commercial kitchen hand sink requirements.

A kitchen in a private home if only food that is. At least one handwashing lavatory will be required. 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.

This is your largest sink. One mop sink for obvious reasons. Section 6 301 11 4 states that there must be hand soap either liquid powder or bar available at every sink or set of sinks. Larger bar areas may require multiple hand washing sinks.

Hand soap and sanitary hand drying devices such as single service towels hot air dryers etc. The number and placement of hand sinks becomes more important with more. Required for food prep the waste receptor illustrated here is a floor sink. Commercial kitchen design and construction requirements encompass everything from the handling preparation and storage of food to proper workplace temperatures and are regulated by a range of local state and federal agencies including osha and the fda among others.

At least one triple compartment sink will be required. It is the interpretation of the board that commercial kitchens are not considered public and therefore the outlet temperature for hand sink faucets in commercial kitchens are not required to have an outlet temperature of 110 degrees. Standards that establish sanitation requirements shall be specified. Plumbing code in commercial kitchens.

It may be tempting to get one that doesn t take up too much room but be wary. Handwash sinks must be conveniently located and easily accessible for use by employees in all food preparation food dispensing processing warewashing and ice bagging areas and in or immediately next to toilet rooms. Sinks reserved for hand washing only must be provided in the bar area for employee use. This includes dough bowls rethermalizers racks and other typically long or deep items.

Health codes typically specify that your scullery sink be deep enough to submerge at least 50 of your biggest pan. These sinks are typically direct drained. 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.