Commercial Kitchen Sink Requirements

Provide cleanouts as required cleanout plugs shall have raises square heads or countersunk rectangular slots.

Commercial kitchen sink requirements.

Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. For more detailed requirements refer to the texas food establishment rules. It is not a complete list. A 3 compartment sink to wash rinse and sanitize equipment and utensils.

Commercial kitchens can require hot and cold water flows in the 50 100 gpm range depending on size. A mechanical dishwasher may also be utilized. One mop sink for obvious reasons. The minimum sizing of walkways and workspaces.

Pot sinks dishwashing sinks commercial dishwashing machines shall be directly connected to the drainage system and protected by a floor drain. The placement and quantity of exits. Commercial kitchen regulations is a broad category and encompasses a lot of important information for the practical safe and sanitary running of your commercial kitchen. All commercial kitchens must register with the state and apply for a business license from their local municipality.

Most commercial kitchen design projects will require at minimum 4 types of sinks. 7 general purpose sink food prep sink. Your 3 bowl scullery sink is your main wash sink for all your kitchen utensils. Food safety storage and waste is a key part of this which is why we covered it in another post in this series.

Your prep sink s primary purpose is to keep your food safe. The placement and quantity of fire detectors and alarms. Or a bed and breakfast operation that prepares and offers food to guests if the home is owner occupied the number of. 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.

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. The determination of these flows is made by adding the flows of all fixtures that could be reasonably assumed to run simultaneously. Handwash sink s conveniently located in the food preparation area s. This requirement applies even if you run the kitchen from your personal residence instead of a commercial building.

Vi a kitchen in a private home such as a small family day care provider. These sinks are typically direct drained. You ll have one basin. Your hand sink has to be in the best.

In this post we are looking at two of the larger aspects of.