Commercial Kitchen Drain Requirements

Floor shall slope to drain.

Commercial kitchen drain requirements.

It must be level or water could drain out of it. Commercial kitchen code requirements. At least one mop basin will be required in or near the kitchen. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster.

Effective drainage is critical to deter bacteria growth from pooling liquids and other food debris. These sinks are typically direct drained. Drains need to be installed in the correct location and fit the intended purpose at the beginning of the project. This is the complete new york city health code for food establishments.

4 diameter alterations greater than 50 shall have accessible water closets urinals and lavs. At least one triple compartment sink will be required. 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. An air gap or air break are both acceptable since there.

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. At least one handwashing lavatory will be required. Most commercial kitchen design projects will require at minimum 4 types of sinks. 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.

One mop sink for obvious reasons. The drains must be separate not tied together. The refrigeration drain does not require an air gap. Some highlights that relate to a commercial kitchen are.