Commercial Kitchen Sink Requirements

Kitchen wall and floor surfaces shall have a cover over the cleanout plug.

Commercial kitchen sink requirements. 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. 7 general purpose sink food prep sink. Vi a kitchen in a private home such as a small family day care provider. Most commercial kitchen design projects will require at minimum 4 types of sinks.

A 3 compartment sink to wash rinse and sanitize equipment and utensils. Provide cleanouts as required cleanout plugs shall have raises square heads or countersunk rectangular slots. A mechanical dishwasher may also be utilized. 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. All commercial kitchens must register with the state and apply for a business license from their local municipality. Prep sinks help prevent cross contamination and. Required for food prep the waste receptor illustrated here is a floor sink.

This requirement applies even if you run the kitchen from your personal residence instead of a commercial building. Your prep sink s primary purpose is to keep your food safe. In this post we are looking at two of the larger aspects of. The placement and quantity of fire detectors and alarms.

Food safety storage and waste is a key part of this which is why we covered it in another post in this series. For more detailed requirements refer to the texas food establishment rules. Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. 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. It is not a complete list. The determination of these flows is made by adding the flows of all fixtures that could be reasonably assumed to run simultaneously. Commercial kitchens can require hot and cold water flows in the 50 100 gpm range depending on size.

The minimum sizing of walkways and workspaces. These sinks are typically direct drained. One mop sink for obvious reasons. Your hand sink has to be in the best.

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.