Commercial Kitchen Drain Requirements

140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster.

Commercial kitchen drain requirements.

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 triple compartment sink will be required. Some highlights that relate to a commercial kitchen are. Effective drainage is critical to deter bacteria growth from pooling liquids and other food debris.

Kitchen drainage drainage should be one of the top items on the list when designing commercial kitchens. Most commercial kitchen design projects will require at minimum 4 types of sinks. It must be level or water could drain out of it. Your kitchen should be equipped to capture grease from sinks woks deep fryers floor drains and other fixtures to prevent clogging pipes and.

Floor sinks and floor drains shall be suitable flanged to provide a water tight joint in the floor slab floor drains shall be installed in commercial kitchens. At least one handwashing lavatory will be required. The drains must be separate not tied together. 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.

Drains need to be installed in the correct location and fit the intended purpose at the beginning of the project. The refrigeration drain does not require an air gap. 4 diameter alterations greater than 50 shall have accessible water closets urinals and lavs. This is the complete new york city health code for food establishments.

One mop sink for obvious reasons. 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. These sinks are typically direct drained. Floor shall slope to drain.