Commercial Kitchen Hand Sink Requirements

Hand wash signs must be present at each hand wash sink.

Commercial kitchen hand sink requirements.

Will the menu offer food that requires extensive preparation washing cutting mixing etc. 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. Drains for equipment are sometimes located when the floor is poured or block outs can be left for later installation. Hand soap and sanitary hand drying devices such as single service towels hot air dryers etc.

We carry a large selection of hand sinks in a variety of sizes and styles so all your employees stay as clean and sanitary as possible. At least one warewashing three compartment sink is required in food preparation and processing areas for retail food establishments. There are dozens of different styles of commercial hand sinks available to get your handwashing practices set up. The number and placement of hand sinks becomes more important with more.

Typically one hand sink for every twenty feet of radial work space is the rule of thumb for most health departments. Required for food prep the waste receptor illustrated here is a floor sink. 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. Hand sinks are always direct drained.

Space is always an issue in restaurant kitchens everyone wants more room for storage refrigeration etc. This sink doesn t typically need to meet size requirements but it does have to be easily accessible. Plan your hand sink location before you go shopping and make sure you get a sink that will fit easily. 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.

Sections 2 301 15 2 and 4 501 16 3 of the food code states that staff are prohibited from washing their hands in warewashing sinks food prep sinks service sinks and mop sinks.