Commercial Kitchen Hand Wash Sink Requirements

The commercial kitchen however provides a more exotic array of fixtures and equipment such as preparation and triple compartment sinks large dishwashers food waste grinders and disposals hose sprays soda dispensing systems wash down hoods icemakers and.

Commercial kitchen hand wash sink requirements.

From hand sinks to dishwashing sinks and food prep sinks there are a variety of types and styles that fit into many areas of the kitchen. Rather than haphazardly purchasing a sink that. Sections 2 301 15 2 and 4 501 16 3 of the food code states that staff are prohibited from washing their hands in warewashing sinks food prep sinks service sinks and mop sinks. Depending on the proximity of the hand sink in relation to food contact surfaces you may need to invest in a hand sink that has integrated splash guards as depicted in the image above.

A sink used for ware washing may not be used for hand washing. Drains for equipment are sometimes located when the floor is poured or block outs can be left for later installation. Commercial kitchen water temperature requirements. This sink may not be used for food preparation.

Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. Your commercial sink is a highly trafficked focal point of your kitchen. There are dozens of different styles of commercial hand sinks available to get your handwashing practices set up. In this case either the grate will be cut or a funnel will be installed to prevent splashing.

Hand soap paper towels in a dispenser and an easily cleanable waste container are required. Hot water is an important piece of a commercial kitchen s arsenal for fighting germs and keeping food safe. Note the versatility of having the floor sink with regards to adding other indirect wastes or moving the food. No one will practice safe hand washing if they have to walk all the way across the kitchen and out of their way for a twenty second wash.

There is an appropriate air gap. The sink must be cleaned before and after each use in accordance with sub section 4 501 14 of the food code. Typically one hand sink for every twenty feet of radial work space is the rule of thumb for most health departments. The temperature of the cleaning solution when washing the sink must be maintained at no less than 110 degrees fahrenheit or the temperature indicated on the manufacturer s.

Crucial for food safety the proper commercial sinks are a critical component to keeping your employees sanitary and your dishware clean. Plan your hand sink location before you go shopping and make sure you get a sink that will fit easily. Hand sinks are always direct drained. The water system in a commercial kitchen must be able to reach and maintain temperatures hot enough to control the spread of germs on hands dishes and.

Hand washing is a crucial part of every food service operation so commercial hand sinks and accessories are an indispensable tool in your kitchen. We carry a large selection of hand sinks in a variety of sizes and styles so all your employees stay as clean and sanitary as possible.