Kitchen is an integral part of any building- be it commercial or residential. Here you prepare the meals for the entire day. But suppose your kitchen gets disrupted for a few days due to drainage problem, gas leaks or burst pipes? The difficulty that you confront is unthinkable. But what if you are an owner of a well-established restaurant & this happens to on one fine day? The loss that you’ll incur, will surely affect you adversely.
In this blog, we shall see what are the commercial plumbing requirements that could prevent such a disaster.
1. A discussion between the kitchen consultant & the plumber- The kitchen consultant is a person of great importance as he concentrates on the pattern of kitchen layout. He/she also provides proper selection, location & quantities of kitchen tools that may be required for any particular use & also organises that tool in the correct way so that there is maximum efficiency in the workflow. A kitchen consultant delivers the final outcome that consists of efficient plans that state the location of kitchen equipment & also demonstrates the connection points for ventilation, electrical & plumbing to the kitchen equipment. The plumber must provide plans that include drainage & water connections for refrigeration purpose & also systems like beverage conduit for routing hoses from soft drink dispensing systems, steam connections, fire protection systems & natural gas connections. It is to be noted that since kitchens are a smaller part of a larger project, the area that is set aside for kitchen during initial designing, it becomes the plumbing agency’s duty to make the final plans that state the type, size & location of building services that make a kitchen efficient. Without an expert plumbing guide, a kitchen cannot function positively.
2. Compulsory requirements for kitchen plumbing- There are several codes & standards that determine the design of any project. Same is the case with kitchen designing; factors like local building code, plumbing code, local sewer department & others have to be consulted as well as whether the kitchen is a part of school, hospital or office have to be seen also. Many kitchens have supported the idea of installing grease interceptors. Moreover , many plumbing codes promote the idea that grease interceptors must be provided for fixtures generating greasy waste. By installing a grease interceptor, it becomes easy to route the waste from any number of fixtures through it. Usually, mop basins, area drains, prep sinks & others are prone to get grease routed from a grease interceptor. Other vital regulations for operation & installation of kitchen equipment in local health departments also require an expert intervention of a plumber. This includes: temperature of water in the dishwasher that must be 140 degrees F, triple-compartment sink, type of floor drain, minimum one hand washing lavatory, mop basins & so on. These guidelines also form the basic plumbing code requirements for kitchen plumbing.
3. Identifying the size & layout requirements- Plumbing requirements for a commercial kitchen also include kitchen equipment layout & kitchen design. Particularly, the plumbing system remains more or less constant when kitchens of similar size & usage are considered. There is very little diversity in commercial kitchen; in determining the size of hot & cold water supplies to the kitchen, a central grease trap or a water heater is decided upon thereby best exemplifying the lack of diversity. The plumbing information will include the connection size for waste & water, location of these connections, flow rate also pressure & temperature limitation. A vital aspect that any expert plumber will include is backflow prevention to eliminate the chance of suffering any kind of disaster.
Conclusion- The plumber is the most important person to consult with when planning to design a kitchen. A commercial kitchen requires the most efficient plumbing solutions. The more it has the latest plumbing requirements, the lesser is the chance of encountering various disruptions in your work.