Commercial Kitchen Sink Requirements

The determination of these flows is made by adding the flows of all fixtures that could be reasonably assumed to run simultaneously.

Commercial kitchen sink requirements.

In this post we are looking at two of the larger aspects of. Handwash sink s conveniently located in the food preparation area s. The placement and quantity of exits. Kitchen wall and floor surfaces shall have a cover over the cleanout plug.

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. Prep sinks help prevent cross contamination and. It is not a complete list. Provide cleanouts as required cleanout plugs shall have raises square heads or countersunk rectangular slots.

The placement and quantity of fire detectors and alarms. A mechanical dishwasher may also be utilized. Your prep sink s primary purpose is to keep your food safe. For more detailed requirements refer to the texas food establishment rules.

Or a bed and breakfast operation that prepares and offers food to guests if the home is owner occupied the number of. Most commercial kitchen design projects will require at minimum 4 types of sinks. Required for food prep the waste receptor illustrated here is a floor sink. Food safety storage and waste is a key part of this which is why we covered it in another post in this series.

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. One mop sink for obvious reasons. Pot sinks dishwashing sinks commercial dishwashing machines shall be directly connected to the drainage system and protected by a floor drain. You ll have one basin.

7 general purpose sink food prep sink. 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. All commercial kitchens must register with the state and apply for a business license from their local municipality.

Vi a kitchen in a private home such as a small family day care provider. A 3 compartment sink to wash rinse and sanitize equipment and utensils. These sinks are typically direct drained. The minimum sizing of walkways and workspaces.

Your 3 bowl scullery sink is your main wash sink for all your kitchen utensils.