Commercial Kitchen Sink Requirements

A 3 compartment sink to wash rinse and sanitize equipment and utensils.

Commercial kitchen sink requirements.

Commercial kitchens can require hot and cold water flows in the 50 100 gpm range depending on size. One mop sink for obvious reasons. Required for food prep the waste receptor illustrated here is a floor sink. The determination of these flows is made by adding the flows of all fixtures that could be reasonably assumed to run simultaneously.

Or a bed and breakfast operation that prepares and offers food to guests if the home is owner occupied the number of. Food safety storage and waste is a key part of this which is why we covered it in another post in this series. Your hand sink has to be in the best. This requirement applies even if you run the kitchen from your personal residence instead of a commercial building.

For more detailed requirements refer to the texas food establishment rules. Prep sinks help prevent cross contamination and. Most commercial kitchen design projects will require at minimum 4 types of sinks. You ll have one basin.

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. Your 3 bowl scullery sink is your main wash sink for all your kitchen utensils. Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. Provide cleanouts as required cleanout plugs shall have raises square heads or countersunk rectangular slots.

In this post we are looking at two of the larger aspects of. These sinks are typically direct drained. Handwash sink s conveniently located in the food preparation area s. Kitchen wall and floor surfaces shall have a cover over the cleanout plug.

All commercial kitchens must register with the state and apply for a business license from their local municipality. 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. The placement and quantity of fire detectors and alarms. The minimum sizing of walkways and workspaces.

Vi a kitchen in a private home such as a small family day care provider. It is not a complete list. A mechanical dishwasher may also be utilized. The second pipe from another sink to the right is illustrating what the pipe would look like if it terminated in the waste receptor with an air gap.

The placement and quantity of exits.