Washing Area

Commercial Kitchens

Where washing operations involve the removal of residual food, racking, pre-soaking, rinsing and washing care must be taken to reduce the build up of fats oils and grease in drainage plumbing. Simply wiping off food residues can have a dramatic impact on the overall system. Floor drainage also features predominantly in these areas, specifically in front of larger conveyor or 'flight' type washers, but equally centrally to any dish washing or pot washing area, as these rooms are traditionally the wettest in the kitchen operation.

Box channel runs are useful in front of flight type dishwashers
Wastewater should be treated for removal of fats, oils and grease
Wastewater should be treated for removal of food debris

Wastewater with fats, oils and grease (FOGs) from dishwashers or drained via channels and gullies installed in commercial kitchens can cause pipe blockages, corrosion and ultimately the malfunction of public sewage networks. These risks give rise to considerable water damage and repair costs - not to mention the hygienic and environmental issues resulting in flooding of the food preparation area and the increased potential for rodent infestation. ACO Building Drainage grease separators solve these problems with the effective, functional principle of gravity separation. Food scraps and organic or vegetable relicts of the preparation process must not be drained via channels or gullies for similar reasons to wastewater containing FOGs. To meet the highest hygienic standards, operators of modern commercial kitchens demand the installation of food waste disposal systems to avoid cross contamination and the occurrence of unpleasant smells.

Featured Downloads