Commercial Kitchen Drain Requirements

Drains need to be installed in the correct location and fit the intended purpose at the beginning of the project.

Commercial kitchen drain requirements.

Your kitchen should be equipped to capture grease from sinks woks deep fryers floor drains and other fixtures to prevent clogging pipes and. This is the complete new york city health code for food establishments. An air gap or air break are both acceptable since there. One mop sink for obvious reasons.

The refrigeration drain does not require an air gap. At least one triple compartment sink will be required. The drains must be separate not tied together. 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.

Floor shall slope to drain. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster. 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. Effective drainage is critical to deter bacteria growth from pooling liquids and other food debris.

It must be level or water could drain out of it. At least one handwashing lavatory will be required. 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. These sinks are typically direct drained.

At least one mop basin will be required in or near the kitchen. Some highlights that relate to a commercial kitchen are. Kitchen drainage drainage should be one of the top items on the list when designing commercial kitchens. Commercial kitchen code requirements.