Commercial Kitchen Floor Drain Requirements

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.

Commercial kitchen floor drain requirements.

Floor drains need to be provided throughout the kitchen area. At least one triple compartment sink will be required. The kitchen generally requires one lavatory facility for washing hands and at least one mop basin will be required in the kitchen. In food prep areas fixture requirements may be dictated by the health codes.

The drains must be separate not tied together. Floor drains shall be installed in commercial kitchens floor shall slope to drain. 140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster. 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.

Waste piping that intersects or is routed above or near food preparation or storage areas requires a protective drip pan or containment. Approx 4 diameter cpc 412 1 1 alterations greater than 50 shall have accessible water closets urinals and lavs. Cpc 411 2 2 floor drains shall be installed in commercial kitchens cpc 411 4 floor shall slope to drain. 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 mop basin will be required in or near the kitchen. An air gap or air break are both acceptable since there.