Commercial Kitchen Plumbing Requirements

All businesses need a commercial plumbing system that maintains sanitation. Due to the risk posed by foodborne illness, commercial kitchen plumbing networks must meet specifications that are far more demanding than in any residential setting.

Although local health codes vary, commercial kitchen plumbing requirements for food service establishments all have a few things in common. With a better understanding of plumbing regulations, you can design a system that keeps your restaurant operating smoothly and safely.

Floor Drains and Floor Sinks

Although they often go unnoticed, floor drains and floor sinks are essential in any commercial kitchen plumbing system. Standing water is dangerous for both appliances and people, so it’s important for restaurant floors to slope towards floor drains that allow spills to drain away safely.

While floor drains allow waste water to exit the kitchen, floor sinks prevent waste water from entering. Used wherever appliances are connected to the sewer line, floor sinks are flush to the floor and have indirect connections to the sewer. By installing both floor drains and sinks, food service establishments can protect their kitchens and maintain good sanitation. 

Direct vs. Indirect Plumbing Connections

One of the most important requirements in commercial kitchen plumbing is knowing when to use direct or indirect connections to the main sewer line. Although plumbing fixtures such as floor drains can connect directly to the sewer, food storage or preparation equipment must connect to the sewer indirectly through a private drain.

Although this regulation may seem unnecessary, it minimizes the possibility of sewage coming into contact with food. Since a backup into a refrigerator would contaminate the food inside, potentially putting people’s health at risk, preventing backups in the first place is very important.

Grease Traps and Interceptors

Cooking and serving food produces grease and other forms of waste. Although a home chef may be able to pour grease down the sink with no issues, the sheer volume of grease produced in commercial kitchens can clog drains easily, leading to expensive repairs costs.

That’s why Michael Tobbias of NY-Engineers.com recommends using grease traps, or higher-volume grease interceptors, wherever there’s a chance of grease entering the drainage system. Whether in a restaurant, cafeteria or other business, he suggests installing grease traps on food scrap sinks, automatic dishwashers and many other fixtures and appliances.

Water Supply

Due to the needs of commercial kitchen equipment, supplying water to food service kitchens can be challenging. For instance, according to Nevada-based Johnson Plumbing, hot water in commercial kitchens is usually at a higher temperature, requiring the use of specialized plumbing materials that aren’t normally used in residential settings.

Additionally, larger appliances require more water, so commercial kitchens need greater boiler capacity. It’s also important to know that commercial plumbing systems must prevent cross connections, places where potable and nonpotable water mix. Installing backflow preventers to keep used or nonpotable water from flowing backwards is required in most jurisdictions, too.

Venting System

Whether in a residential or commercial setting, ventilation is an often overlooked component of a plumbing system. Besides helping fixtures such as sinks drain properly, vents are important because they allow sewer gasses to escape into the outside air instead of entering the building.

A strong, unpleasant odor would make employees and customers feel uncomfortable, leading to a decrease in productivity and a loss of revenue. Considering this, it’s no surprise that commercial kitchen plumbing requirements obligate most kitchen sinks and waste pipes to have vent pipes, usually through the roof.

Gas Supply

Supplying gas is another important part of any commercial kitchen plumbing system. Just like in a residential setting, some food service kitchen appliances use electricity, some gas and some use both.

Restaurant kitchen gas supply lines need to deliver a lot of gas to large appliances, so the supply lines are larger than in a residential setting. The pressure and volumetric flow rates determine the exact sizing needed, so it’s important to check manufacturer specifications.