Commercial Kitchen Drain Requirements

Effective drainage is critical to deter bacteria growth from pooling liquids and other food debris.

Commercial kitchen drain requirements.

The refrigeration drain does not require an air gap. Floor shall slope to drain. At least one mop basin will be required in or near the kitchen. Some highlights that relate to a commercial kitchen are.

At least one triple compartment sink will be required. At least one handwashing lavatory will be required. The drains must be separate not tied together. This is the complete new york city health code for food establishments.

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. An air gap or air break are both acceptable since there. 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. Kitchen drainage drainage should be one of the top items on the list when designing commercial kitchens.

4 diameter alterations greater than 50 shall have accessible water closets urinals and lavs. These sinks are typically direct drained. 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. Drains need to be installed in the correct location and fit the intended purpose at the beginning of the project.

Commercial kitchen code requirements. 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. One mop sink for obvious reasons. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster.