Commercial Kitchen Sink Requirements

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.

Commercial kitchen sink requirements.

Commercial kitchens are one of the most challenging designs a plumbing engineer will ever face. Commercial freezer units are usually categorized by the number of doors. Drains for equipment are sometimes located when the floor is poured or block outs can be left for later installation. 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 commercial permitting handbook outlines the processes and. Our commercial kitchen sink guidelines outline the types styles and uses for the different sinks used in commercial kitchen design projects. Commercial kitchen operations typically require freezer space. All commercial kitchens must register with the state and apply for a business license from their local municipality.

Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. Most states require commercial kitchens to apply for a sales tax license and file periodic tax returns. Purchase a single double or triple door freezer depending on the size and scope of your food service operation. Commercial kitchen in the city and county of denver.

Commercial kitchen water temperature requirements. Commercial kitchens come in many sizes and shapes from small restaurant or deli kitchens to large commercial kitchens preparing thousands of meals at a time. Hot water is an important piece of a commercial kitchen s arsenal for fighting germs and keeping food safe. This requirement applies even if you run the kitchen from your personal residence instead of a commercial building.

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. 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. Plan your hand sink location before you go shopping and make sure you get a sink that will fit easily. The objective of this standard is to ensure that where possible the layout of the premises.

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.