Storage & Preparation Area

Storage & Preparation Area

Commercial Kitchens

Storage Area

Food storage areas will require the occasional clean as part of either a planned program or in case of spillage. In many cases the capacity of the floor drain need only accommodate low flows. The choice between channel and gullies is dependent on the nature of the operation. Gullies may be preferred, but where box channels are used, a narrow, shallow system with a built-in gradient is advantageous.

Ideally the drainage unit will be accessible allowing water to be directed to it, and enabling easy cleaning and maintenance of the drain itself. Gratings should be removable, but also allow mobile racks and goods trollies to travel easily over the system. Where Cold Storage rooms are used (coldrooms), local drainage is required for the evaporator condensate water to be discharged. The ideal solution is an adjacent drainage gully complete with a tundish to prevent splashes.

Preparation Area

The preparation of food involves washing, paring or peeling, cutting, trimming or shaping. All these operations produce food debris; many use water either in automated machinery or manually in a sink. Drainage layout should ensure efficient surface water removal. Centrally located box channels allow water interception along their length and have the benefit of simple one-way floor gradients. The box channel's narrow section may also aid staff safety and comfort as it is less likely to be stood on. Dependent on the size and nature of the operation, box channels may be required at entrance-way thresholds to prevent the transfer of water to corridors and other areas, thus reducing the risk of slips and falls. Well designed systems should have: