Commercial Kitchen 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 sink requirements.

The commercial permitting handbook outlines the processes and. 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. Hot water is an important piece of a commercial kitchen s arsenal for fighting germs and keeping food safe. Purchase a single double or triple door freezer depending on the size and scope of your food service operation.

This sink doesn t typically need to meet size requirements but it does have to be easily accessible. Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. Plan your hand sink location before you go shopping and make sure you get a sink that will fit easily. Commercial kitchen operations typically require freezer space.

Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. Commercial kitchen in the city and county of denver. 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. Drains for equipment are sometimes located when the floor is poured or block outs can be left for later installation.

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 freezer units are usually categorized by the number of doors. Commercial kitchen water temperature requirements. Commercial kitchens are one of the most challenging designs a plumbing engineer will ever face.

All commercial kitchens must register with the state and apply for a business license from their local municipality. 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. The design of the plumbing systems in a commercial kitchen is almost as complex as a hospital but without the critical life support systems. The objective of this standard is to ensure that where possible the layout of the premises.

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.