Commercial Kitchen Sink Requirements

All commercial kitchens must register with the state and apply for a business license from their local municipality.

Commercial kitchen sink requirements.

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. 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. Handwash sink s conveniently located in the food preparation area s. Pot sinks dishwashing sinks commercial dishwashing machines shall be directly connected to the drainage system and protected by a floor drain.

Or a bed and breakfast operation that prepares and offers food to guests if the home is owner occupied the number of. It is not a complete list. Provide cleanouts as required cleanout plugs shall have raises square heads or countersunk rectangular slots. One mop sink for obvious reasons.

Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. Kitchen wall and floor surfaces shall have a cover over the cleanout plug. Food safety storage and waste is a key part of this which is why we covered it in another post in this series. The determination of these flows is made by adding the flows of all fixtures that could be reasonably assumed to run simultaneously.

These sinks are typically direct drained. You ll have one basin. The placement and quantity of exits. The minimum sizing of walkways and workspaces.

This requirement applies even if you run the kitchen from your personal residence instead of a commercial building. Your 3 bowl scullery sink is your main wash sink for all your kitchen utensils. Most commercial kitchen design projects will require at minimum 4 types of sinks. Prep sinks help prevent cross contamination and.

Your hand sink has to be in the best. A 3 compartment sink to wash rinse and sanitize equipment and utensils. Required for food prep the waste receptor illustrated here is a floor sink. Vi a kitchen in a private home such as a small family day care provider.

Your prep sink s primary purpose is to keep your food safe. A mechanical dishwasher may also be utilized. The placement and quantity of fire detectors and alarms. Commercial kitchens can require hot and cold water flows in the 50 100 gpm range depending on size.

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.