Commercial Kitchen Hand Sink Requirements

The number and placement of hand sinks becomes more important with more.

Commercial kitchen hand sink requirements.

There are dozens of different styles of commercial hand sinks available to get your handwashing practices set up. Depending on the proximity of the hand sink in relation to food contact surfaces you may need to invest in a hand sink that has integrated splash guards as depicted in the image above. 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. Will the menu offer food that requires extensive preparation washing cutting mixing etc.

Hand soap and sanitary hand drying devices such as single service towels hot air dryers etc. Plumbing code in commercial kitchens. Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. Sections 2 301 15 2 and 4 501 16 3 of the food code states that staff are prohibited from washing their hands in warewashing sinks food prep sinks service sinks and mop sinks.

Hand sinks are always direct drained. Plan your hand sink location before you go shopping and make sure you get a sink that will fit easily. At least one warewashing three compartment sink is required in food preparation and processing areas for retail food establishments. This sink doesn t typically need to meet size requirements but it does have to be easily accessible.

We carry a large selection of hand sinks in a variety of sizes and styles so all your employees stay as clean and sanitary as possible. Drains for equipment are sometimes located when the floor is poured or block outs can be left for later installation. Required for food prep the waste receptor illustrated here is a floor sink. The commercial kitchen however provides a more exotic array of fixtures and equipment such as preparation and triple compartment sinks large dishwashers food waste grinders and disposals hose sprays soda dispensing systems wash down hoods icemakers and.

Typically one hand sink for every twenty feet of radial work space is the rule of thumb for most health departments.