Commercial Kitchen Hand Sink Requirements

At least one triple compartment sink will be required.

Commercial kitchen hand sink requirements.

At least one handwashing lavatory will be required. A kitchen in a private home if only food that is. Hand soap and sanitary hand drying devices such as single service towels hot air dryers etc. This includes dough bowls rethermalizers racks and other typically long or deep items.

May be either floor mounted as in the image above or similar in design to a utility room sink you might find in a residential building. Most commercial kitchen design projects will require at minimum 4 types of sinks. Some counties may require that hand washing sinks be constructed with non hand operated controls hand soap dispensers hot and cold water and single use towels. Required for food prep the waste receptor illustrated here is a floor sink.

Health codes typically specify that your scullery sink be deep enough to submerge at least 50 of your biggest pan. Section 6 301 11 4 states that there must be hand soap either liquid powder or bar available at every sink or set of sinks. The next section of the code specifies that operators must also give staff a hygienic way to dry their hands whether that s paper towels or a hand dryer. These sinks are typically direct drained.

One mop sink for obvious reasons. Handwash sinks must be conveniently located and easily accessible for use by employees in all food preparation food dispensing processing warewashing and ice bagging areas and in or immediately next to toilet rooms. Plumbing code in commercial kitchens. This is your largest sink.

The number and placement of hand sinks becomes more important with more. Larger bar areas may require multiple hand washing sinks. It may be tempting to get one that doesn t take up too much room but be wary. 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.

140 degrees f hot water is required due to dishwashers requiring 180 degrees f water for final rinse and a booster heater will be needed to raise the water temperature from 140 degrees f to 180 degrees f. Sinks reserved for hand washing only must be provided in the bar area for employee use. The board will allow a maximum temperature of 120 degrees fahrenheit.