Drains and the Discharge System

Your myriad sinks are drained into the drain or discharge system, which receives the liquid discharge created through the food and beverage preparation region. The first component of the discharge program is on the sink itself: the trap. It is really a curved section of pipe, where the lowest part of the pipe "traps" (or retains) some drinking water.

The trap is known as a P trap when the drain pipes go into the wall; it is known as an S trap when the drain pipes go into the ground. In addition to these traps, it's a great idea to have floor drains located directly below your larger sinks. The drains inside a commercial kitchen area should have a dome strainer (or sediment bucket), much like a perforated sink stopper that traps bits of dirt and food as liquids go down the drain.

For the heaviest-duty jobs, a ground drain having aa lot larger strainer compartment (called a sump) is suggested. The sump is at least eight inches square. Kind 304 stainless steel is the preferred material for drain fabrication, and coved corners make them easier to clean. Drains bought to not be flush using the ground, but recessed slightly (about 1/16 of an inch) to prompt water to flow toward them.

The drain pipe should be three to 4 inches in diameter, and its interior walls must be coated with acrylic or porcelain enamel that's both nonporous and acid resistant. A nonslip ground mat, with slats for drain, bought to be a standard accessory benefit every sink.How many floor drains are you in your kitchen? Let's count the locations in which drains are a must to catch spills, overflow, and dirty drinking water from ground cleaning:

1. Hot line region
2. Prep and pantry region
3. By the pot sinks
4. Dishwashing area
5. Dry storage region
6. Outside the walk-in refrigerator
7. Wait stations / service locations
8. Near steam equipment
9. Through the bar sinks
10. Under the ice maker

The ice maker has an additional unique drainage requirement: a recessed floor. One smart concept is to install multiple drains, inside a trench that's from a single to two feet wide and a number of feet long, covered having a rustproof metal grate. This is really efficient along the length of the hot line area or in the regularly wet dishroom.

When we talk about draining away waste materials, we're not just discussing water. The water often contains grease, and grease disposal is an awful (and messy) problem in foodservice. A grease interceptor is needed by law in most towns and cities. It's commonly recognized as a grease trap, even though the professional plumbing industry discourages the use of this terminology.

Your area's building code will list which kitchen fixtures must be plumbed to the interceptor; typically, the water / waste output of the garbage disposal, dishwasher, and all sinks and ground drains must pass through the interceptor prior to it enters the sewer. Employee restrooms and on-premise laundry appliances generally do not have to become connected to the interceptor.

The role from the grease interceptor would be to prevent grease from leaving the restaurant's drainage program and clogging the city sewer system. Foodservice wastewater is really a large problem for sewers designed primarily for residential waste. Thus, fines and surcharges may be imposed on restaurants if their effluent (outflow) exceeds the local standards for its percentage of fats, oil and grease (FOG, in industry jargon).

As waste materials enter the interceptor, it separates into three layers: The heaviest particles of food and dirt sink towards the bottom; the middle layer is mostly water, with a little bit of suspended solids and grease in it; and the best layer is grease and oil. The interceptor "traps" the top and bottom layers while allowing the middle layer to flow away into the sewer system. Interceptors come in different sizes, and youought to select a single based about the gallons of water that may run via it per minute, the number of appliances connected to it, and its capacity to retain grease.

Cleaning the interceptor regularly is necessary simply because the bottom layer can clog pipes if allowed to build up, and also the top layer can mix with, and pollute, the middle layer too much. Most restaurants hire a trap-cleaning service organization to handle this incompetent task. It is really a cost effective activity, and not without legal ramifications. The support organization should be licensed to haul the grease waste to specially approved treatment areas.

It's not enough anymore for a restaurateur to trust that the grease is taken care of. The smart ones take a proactive approach. Once in a while you'll see news reports about such support businesses that skirt the law by dumping waste materials into creeks or unapproved locations. You would be wise to thoroughly research your area's grease removal requirements and to interview a number of service businesses. Ask for, and contact, their references.

There are two kinds of interceptor cleaning: skimming (removing the best layer) and a full pump-out of the tank. For most foodservice operations, skimming is not sufficient. The heavy, lower layer of particles must also be filtrated away. You may decide on a combination of services-frequent skimming, with a full pump-out at normal intervals.

The types of foods you serve and your volume of business should be your guidelines, along with a scientific measurement of the effluent to see how much FOG and / or chemicals it contains. In some cities, the penalties are so strict that restaurateurs include a pretreatment step, adding fat-dissolving chemicals or filtering the waste materials prior to it even gets towards the grease trap. Undercounter units operate using electricity to recover grease for discarding as trash, not sewage.

Outside installation from the grease interceptor is suggested, at a level that is a number of feet below the kitchen area to use gravity in your favor in grease elimination. Constructing inspectors seldom permit an interceptor to become located anywhere inside the construction, but if it happens to be within, itought to be flush using the kitchen floor. Early in the building process, a call to your local plumbing inspector will supply the particulars for your city, and probably save you a lot of trouble.

We should also discuss the "dry" component of the discharge program, which is recognized as the venting system. Its main purpose is to avoid siphoning of water from the traps. Vents (known as "black vents") on both sides of the grease trap equalize the air pressure through the drainage program, circulating sufficient air to decrease pipe corrosion and help remove odors. Vent pipes extend up and via the roof, for kitchens and restrooms.