Commercial Kitchen Sink Requirements

Vi a kitchen in a private home such as a small family day care provider.

Commercial kitchen sink requirements.

Required for food prep the waste receptor illustrated here is a floor sink. In this post we are looking at two of the larger aspects of. One mop sink for obvious reasons. Pot sinks dishwashing sinks commercial dishwashing machines shall be directly connected to the drainage system and protected by a floor drain.

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

Your 3 bowl scullery sink is your main wash sink for all your kitchen utensils. Your prep sink s primary purpose is to keep your food safe. For more detailed requirements refer to the texas food establishment rules. Your hand sink has to be in the best.

The placement and quantity of fire detectors and alarms. You ll have one basin. Kitchen wall and floor surfaces shall have a cover over the cleanout plug. Handwash sink s conveniently located in the food preparation area s.

A mechanical dishwasher may also be utilized. The minimum sizing of walkways and workspaces. Most commercial kitchen design projects will require at minimum 4 types of sinks. All commercial kitchens must register with the state and apply for a business license from their local municipality.

Prep sinks help prevent cross contamination and. 7 general purpose sink food prep sink. Provide cleanouts as required cleanout plugs shall have raises square heads or countersunk rectangular slots. These sinks are typically direct drained.

Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. A 3 compartment sink to wash rinse and sanitize equipment and utensils. It is not a complete list. Food safety storage and waste is a key part of this which is why we covered it in another post in this series.

Commercial kitchens can require hot and cold water flows in the 50 100 gpm range depending on size.