Editorial staff
For plumbers, contractors, engineers, and anyone running a kitchen, picking the right parts of commercial kitchen plumbing isn’t just a small detail. The right setup can make a big difference in safety, keep the drains working properly, and save a lot of headaches down the line.
Importance of Durable Faucets and Drain Guards
Where sinks are running almost constantly, durability is non-negotiable. Heavy-duty faucets made from solid brass or stainless steel can take a lot of wear and tear without leaking or losing pressure. This really matters in a busy kitchen—cheap or poorly made fixtures can lead to constant repairs, downtime, and even violations of health codes.
Drain guards might seem like small things, but they save a lot of headaches. They keep bits of food from slipping into the pipes and causing clogs, especially when the kitchen is busy. When you pick the right size, they also help you stay on the right side of the hygiene rules because they stop scraps from ending up in the drain in the first place.
Selecting the Right Size Grease Trap Interceptor
A grease trap only works if it’s the right size and in the right spot. Too small, and it backs up, smells bad, and can cause environmental problems. Thus, consider these core factors:
Daily FOG Output: Estimate the amount of fat, oil, and grease the kitchen produces.
Local Regulations for Waste Management: Many jurisdictions specify minimum trap sizes and cleaning frequencies.
Installation Location: Choose a location that is easily accessible to simplify pumping and inspection.
Trap Material: Fiberglass, steel, and HDPE: all vary in durability or resistance to corrosion.
Legal Compliance for Commercial Drainage Systems
Commercial drains also have to follow a bunch of health requirements. Codes generally demand that you have something that stops backflow, a proper grease trap, and enough venting so that sewer smells don’t drift back into the kitchen.
Sinks have their own set of rules. Handwashing, prep work, and dishwashing all need to stay separate so things don’t get contaminated. And inspectors usually want proof that you’re keeping up with the basics.
Editorial staff
