Building a commercial kitchen’s plumbing network requires a ton of collaboration. A specialized plumbing engineer will work alongside commercial kitchen consultants to design a commercial kitchen plumbing network that is smooth and functional.
It’s an extremely technical task that residential plumbers can’t take up. Read through these critical differences between a commercial kitchen and conventional plumbing to understand how the two differ.
Variable Water Supply
Every water supply network is capable of providing different water pressure, temperature, and flow, as required by the user. In commercial kitchens, every appliance requires different pressures and temperatures, which means that building the water supply network becomes much more technical.
The fixtures and pipes used in the network also change according to the water demand at an individual outlet—this determines the materials and the size of the pipes that need to be installed. Commercial kitchens generally require water at higher temperatures than residential kitchens, which influences the material choice considerably.
Variable Gas Supply
Kitchen equipment requires both gas and electricity supplies. While building gas supply lines for a commercial kitchen, the plumbing engineer takes required gas pressure and volumetric flow rates into account.
These factors determine the size of the pipes and ensure that the plumbing network is sturdy enough to handle the demand.
Installation of Grease Interceptors
Grease interceptors are an essential installation in commercial kitchen plumbing. Almost every appliance in commercial kitchens releases some form of by-product, such as grease. Interceptors are responsible for preventing the greasy bits from reaching the main sewer line.
Whether a commercial kitchen has a direct or indirect discharge line to the public sewerage, grease interceptors are vital for preventing blockages. They can be installed in a variety of appliances that produce greasy by-products, such as automatic dishwashers, meat prep sinks, and wash sinks, etc.
Image Filename: commercial-kitchen-pots-chef
Image Alt Text: Two pots simmering in a commercial kitchen
Waste Drainage Systems
Waste drainage systems are a crucial part of commercial kitchen plumbing. They must be built to handle a variety of liquid by-products that are produced by the kitchen equipment. Some of these by-products are chemical fluids, cooking by-products, and condensates from ice machines and fridges.
If you’re looking to build a commercial kitchen that is in line with local and state laws, contact Johnson Plumbing. Based in Reno, Northern Nevada, they’ve been providing quality residential and commercial plumbing services throughout the COVID-19 pandemic to ensure customer satisfaction!