Commercial Kitchen Sink Requirements

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.

Commercial kitchen sink requirements.

Commercial kitchen in the city and county of denver. The design of the plumbing systems in a commercial kitchen is almost as complex as a hospital but without the critical life support systems. Commercial kitchens come in many sizes and shapes from small restaurant or deli kitchens to large commercial kitchens preparing thousands of meals at a time. Our commercial kitchen sink guidelines outline the types styles and uses for the different sinks used in commercial kitchen design projects.

This standard sets out requirements for food premises and equipment that if complied with will facilitate compliance by food businesses with the food safety requirements of standard 3 2 2 food safety practices and general requirements. Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. All commercial kitchens must register with the state and apply for a business license from their local municipality. Plan your hand sink location before you go shopping and make sure you get a sink that will fit easily.

Drains for equipment are sometimes located when the floor is poured or block outs can be left for later installation. The water system in a commercial kitchen must be able to reach and maintain temperatures hot enough to control the spread of germs on hands dishes and. Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. Your contracted restaurant consultant should advise you as to which of the above requirements pertain to your concept as you progress in the pre design programming phase of your project.

Commercial kitchen water temperature requirements. Commercial kitchen operations typically require freezer space. This guide is only intended as a general overview of health department requirement and must be used in conjunction with the commercial permitting handbook for a complete picture of the permitting process. The objective of this standard is to ensure that where possible the layout of the premises.

Commercial kitchens are one of the most challenging designs a plumbing engineer will ever face. The commercial permitting handbook outlines the processes and. Commercial freezer units are usually categorized by the number of doors. This sink doesn t typically need to meet size requirements but it does have to be easily accessible.

Purchase a single double or triple door freezer depending on the size and scope of your food service operation.