Commercial Kitchen Floor Drain Requirements

4 diameter alterations greater than 50 shall have accessible water closets urinals and lavs.

Commercial kitchen floor drain requirements.

140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster. Floor drains need to be provided throughout the kitchen area. The refrigeration drain does not require an air gap. The condensation drain coming from the refrigeration equipment is normally accompanied by a nasty slime and must not be communicating with the drain from the ice bin.

An air gap or air break are both acceptable since there. The drains must be separate not tied together. At least one mop basin will be required in or near the kitchen. Floor surfaces shall be coved at the juncture of the floor and wall with a 3 8 inch minimum radius coving and shall extend up the wall at least 4 inches except in areas where food is stored only in unopened bottles cans cartons sacks or other original shipping containers.

Fixture type location and quality sanitary fixture requirements for customers and employees shall be permitted to be met with a single set of restrooms. At least one handwashing lavatory will be required. In food prep areas fixture requirements may be dictated by the health codes. Waste piping that intersects or is routed above or near food preparation or storage areas requires a protective drip pan or containment.

Cpc 411 2 2 floor drains shall be installed in commercial kitchens cpc 411 4 floor shall slope to drain. The kitchen generally requires one lavatory facility for washing hands and at least one mop basin will be required in the kitchen.