Commercial Kitchen Hand Sink Requirements

Commercial kitchen design and construction requirements encompass everything from the handling preparation and storage of food to proper workplace temperatures and are regulated by a range of local state and federal agencies including osha and the fda among others.

Commercial kitchen hand sink requirements.

These sinks are typically direct drained. Sinks reserved for hand washing only must be provided in the bar area for employee use. Standards that establish sanitation requirements shall be specified. 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.

It is the interpretation of the board that commercial kitchens are not considered public and therefore the outlet temperature for hand sink faucets in commercial kitchens are not required to have an outlet temperature of 110 degrees. Plumbing code in commercial kitchens. One mop sink for obvious reasons. It may be tempting to get one that doesn t take up too much room but be wary.

At least one triple compartment sink will be required. Most commercial kitchen design projects will require at minimum 4 types of sinks. This includes dough bowls rethermalizers racks and other typically long or deep items. At least one handwashing lavatory will be required.

Larger bar areas may require multiple hand washing sinks. This is your largest sink. Required for food prep the waste receptor illustrated here is a floor sink. The board will allow a maximum temperature of 120 degrees fahrenheit.

Hand soap and sanitary hand drying devices such as single service towels hot air dryers etc. Section 6 301 11 4 states that there must be hand soap either liquid powder or bar available at every sink or set of sinks. The next section of the code specifies that operators must also give staff a hygienic way to dry their hands whether that s paper towels or a hand dryer. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster heater will be needed to raise the water temperature from 140 degrees f to 180 degrees f.

Health codes typically specify that your scullery sink be deep enough to submerge at least 50 of your biggest pan. 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. Some counties may require that hand washing sinks be constructed with non hand operated controls hand soap dispensers hot and cold water and single use towels.