Production Area
Commercial Kitchens
The busy heart of the kitchen, where potentially most slips & falls can occur, requires the strategic positioning of floor drainage to aid in the removal of water that is being used in, or discharged from specialist cooking equipment such as Bratt Pans, boiling pans and combination ovens. The sizing and positioning of box and tray channels, tundishes or gullies for these appliances should be co-ordinated with specialist designers or equipment manufacturers in order to prevent the splashing of water, oil and food debris on to the surrounding surfaces. The perimeter of the main cooking area may also benefit from the strategic location of smaller gullies to facilitate the cleaning of the facility at the end of the cooking period. A smaller kitchen, where production volumes are not so high, may rely solely on such a drainage layout. Well designed systems should have:
- Volume capacity sized to cope with appliance discharge
- Debris filter at outlet
- Easily removable non-slip gratings
- Easily removable foul air trap
- Ladder gratings for the high point loads that might be imposed in these areas
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All Areas
Kitchen / Tray channels
Load Class N/A
Load Class L15 / M125
Load Class N/A
Stainless Steel Gullies
Load Class A-C
Grease Management Systems
Load Class A–D
Load Class N/A
Load Class N/A
Load Class N/A
Load Class N/A
Load Class N/A
Load Class N/A
Load Class N/A
Load Class A–D
Engineered Solutions
Load Class A-C
Load Class A–B
Load Class A–B
Load Class A-C
Load Class A-C
Load Class A 15
Load Class A-C
Load Class A-C
Load Class A-C
Load Class A–B
Load Class A–D
Load Class A–B