Commercial Kitchen Hand Sink Requirements

At least one triple compartment sink will be required.

Commercial kitchen hand sink requirements. Health codes typically specify that your scullery sink be deep enough to submerge at least 50 of your biggest pan. The number and placement of hand sinks becomes more important with more. The board will allow a maximum temperature of 120 degrees fahrenheit. Some counties may require that hand washing sinks be constructed with non hand operated controls hand soap dispensers hot and cold water and single use towels.

Commercial kitchen design and construction requirements encompass everything from the handling preparation and storage of food to proper workplace temperatures and are regulated by a range of local state and federal agencies including osha and the fda among others. At least one handwashing lavatory will be required. This includes dough bowls rethermalizers racks and other typically long or deep items. Larger bar areas may require multiple hand washing sinks.

Hand soap and sanitary hand drying devices such as single service towels hot air dryers etc. Most commercial kitchen design projects will require at minimum 4 types of sinks. This is your largest sink. The next section of the code specifies that operators must also give staff a hygienic way to dry their hands whether that s paper towels or a hand dryer.

Standards that establish sanitation requirements shall be specified. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster heater will be needed to raise the water temperature from 140 degrees f to 180 degrees f. Handwash sinks must be conveniently located and easily accessible for use by employees in all food preparation food dispensing processing warewashing and ice bagging areas and in or immediately next to toilet rooms. A kitchen in a private home if only food that is.

These sinks are typically direct drained. It is the interpretation of the board that commercial kitchens are not considered public and therefore the outlet temperature for hand sink faucets in commercial kitchens are not required to have an outlet temperature of 110 degrees. One mop sink for obvious reasons. Required for food prep the waste receptor illustrated here is a floor sink.

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. Section 6 301 11 4 states that there must be hand soap either liquid powder or bar available at every sink or set of sinks. Sinks reserved for hand washing only must be provided in the bar area for employee use.