Commercial kitchens are complex spaces with plenty of specialized plumbing. In addition to the usual appliances, commercial kitchens may also include fermentation or pickling rooms, ice-cream parlors or even pet food manufacturing facilities. All of these operations require special plumbing considerations that are distinct from residential kitchens.If your commercial kitchen does not have a permit, it’s likely that the plumbing has not been inspected by code enforcement officers. In this case, you will likely be fined for code violations that are not corrected before the inspection. This can lead to costly repairs if the inspector finds a problem with the plumbing code later in the construction process. Fortunately, there are several steps you can take to ensure proper plumbing is installed in your commercial kitchen construction project.

Determine the building's plumbing needs

The first step in determining the plumbing needs of your commercial kitchen is to conduct a thorough review of the architectural drawings. You will want to make sure that the plumbing contractor has a clear understanding of your design and the intended use of the kitchen. The number of plumbing fixtures, water pressure requirements, water quality, location of water, sewer and other services will inform the scope of the plumbing design.You will also want to review the state and local plumbing codes to be sure that the design complies with the requirements of your jurisdiction. Most plumbing code organizations publish design guides that outline the various code requirements for different types of kitchens.

Plan for service lines and water supply

The water supply for your commercial kitchen should be sized to meet the expected peak demand of the building. This means that the water supply for the kitchen will have additional pressure and flow rates compared to the normal building water supply. This additional capacity will be required to ensure that the water supply for the kitchen is maintained at the required pressure level during peak demand times.Most water supply lines are sized based on the anticipated water demand from fixtures such as ice-making machines, washing machines and dishwashing sinks. It is important to note that the water supply for the kitchen is a shared water supply with the rest of the building. The water supply for the kitchen is not isolated from the other building fixtures.

Plan for waste and vent lines

The waste and venting system for your commercial kitchen should be sized to accommodate the expected water and waste volume from the kitchen. The volume of water and waste generated by the kitchen will depend on the type of food being prepared and the number of cooks.The waste and venting system is also used to remove contaminants and odors from the kitchen. The type of kitchen design and materials used will determine the best system for your commercial kitchen. The waste and venting systems should be sized to accommodate the daily volume of water and waste, kitchen staff, kitchen equipment and the type of contaminants that the system is expected to remove.

Plan for refrigeration

The refrigeration system for your commercial kitchen may be a self-contained unit or a split system. A split system has a compressor and condenser in one location and the refrigeration coils in another. The refrigeration system for your commercial kitchen should be sized to maintain the desired internal temperature of the kitchen and cooling storage capacity.The refrigeration system for the kitchen is connected to the water supply and waste system. The system should be sized to provide enough cooling capacity to maintain the desired internal temperature of the kitchen. This will depend on the type of food being prepared, the capacity of the kitchen, the kitchen layout and the type of refrigeration system selected.

Plan for ice storage and dispensers

The ice storage and dispenser system for your commercial kitchen should be sized to maintain the desired volume of ice in the kitchen at all times. The ice storage and dispenser system is connected to the water supply and waste system. The system should be sized to maintain a sufficient volume of ice for the kitchen and allow for ice to be kept on hand for quick service. The ice storage and dispenser system for the kitchen is connected to the water supply and waste system. The system should be sized to maintain a sufficient volume of ice for the kitchen and allow for ice to be kept on hand for quick service.

Summing up

As you can see, commercial kitchen plumbing design is more complex than residential plumbing due to the number of potential uses and the different materials used in commercial kitchens. It’s important to properly size the kitchen’s water supply and waste systems to accommodate the type of food being prepared and the volume of water and waste generated.It is also important to plan for the refrigeration system to maintain the desired internal temperature of the kitchen. Commercial kitchen plumbing design is a complex process that should be carefully planned and designed to ensure that the kitchen operates properly and is safe for the people who use it.