What are the drainage methods for commercial kitchens

Tube bank

In commercial kitchens, pipe drains are mostly used as short distance connecting pipes between drainage points of equipment and facilities and nearby open ditches. Outside the kitchen, they are generally used to connect indoor pipe networks with outdoor oil separators and municipal sewage pipelines. When using open ditches as the main discharge method in commercial kitchens, the diameter of the pipe discharge should be within 150mm, and the diameter of the outdoor sewage main pipe should not be less than 200mm.

Ditch drainage

Open ditch discharge is the main method of sewage discharge in commercial kitchens. Each operation room or area is equipped with an open trench. The open ditch should be covered with cast iron or stainless steel grates, and the grates should also have movable stainless steel cover plates that can be picked up at any time. The length of the open trench in commercial kitchens should not exceed 30m, and the slope of the trench bottom should be between 0.5% and 2%. The depth of the highest point (starting point) of the open ditch should be between 50-80mm, and the end of the open ditch should be equipped with sedimentation wells and anti rodent slag frames.

Pool Drainage

When there are many devices, centralized drainage points, and a large drainage volume in a certain area of a commercial kitchen, pool drainage can be considered, such as in the raw material rough processing room, tableware cleaning room, etc. The method of pool drainage is to set up a floor pool below the kitchen floor level, and the size of the floor pool should include all drainage points in the area. The pool is connected to the open drainage ditch and a slag receiving basket is installed at the outlet. The depth of the underground pool is generally between 80-200mm, which can be selected according to the construction site conditions.