Difference between Commercial Kitchen Plumbing Design and Conventional Plumbing Design

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On Mar 23, 2018
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Difference between Commercial Kitchen Plumbing Design and Conventional Plumbing Design

The designs of the commercial kitchens are very much challenging and different. The plumbing designs for the commercial kitchens are much complicated for the related engineers as a comparison to plumbing design of entire household. Most of the common plumbing designs include a limited number of plumbing fixture types such as bathrooms, lavatories, sings, mob basins, showers and various others. 

Plumbing engineers are very familiar to these fixtures as they face it all the time whereas in case of a commercial kitchen; a more exotic array of plumbing fixtures and specialized equipment such as different types of sinks, industrial dishwashers, waste grinders, soda dispensers and ice machines, etc. With the help of plumbing engineers, you can easily rectify the issues facing in the commercial kitchens.
Commercial Kitchen Plumbing Design needs to have an expert engineer who specializes in the same. The design process of any plumbing design includes a layout which includes a design process with the respective specifications. Various factors such as piping size, water heater capacity and grease interceptor specifications which determine the kind of equipment to be installed on different kinds of plumbing designs.

Sanitary Drainage and venting system: Sanitary drainage is the designs mainly used for disposing of the liquid waste out of the kitchen. These are basically designed keeping the kitchen equipment producing them. The different kinds of liquids that encounter Commercial Kitchen Plumbing Design are condensates emitted from refrigerators, air conditioners, evaporator trays, drain pans, hoses, ice machines, cooling and plumbing lines; drained fluids from sinks and kitchen equipment in general; and cooking products. The commercial kitchen equipment needs to have a direct and indirect drainage connection; whereas no such special drainage system is required in conventional plumbing.

Plumbing vents are another most important part of a commercial kitchen plumbing system. The design includes waste pipes, having an outdoor connection especially through the roof. These vents are basically designed to get rid of the sewage gases, so as to keep your indoor space clean and fresh.

Hot and Cold Water Supply: A commercial kitchen is a place where a maximum of the kitchen equipment needs to have a water supply for the specific requirements in terms of temperature, pressure and flow; hence also influence the piping designs as well. In addition to it, a domestic hot water system is also required in a commercial kitchen to fulfill the requirements of higher temperature. These kitchens need to have an adequate potable water supply for establishing various operations. In addition to it; you also need to have isolation valve, balancing valve, missing thermostatic valve, and pressure vacuum relief valves perfectly placed at suitable places. But the conventional plumbing designs do not really need to have such complex designs for hot and cold water supply.

Grease Interceptors: A commercial kitchen also needs to have grease interceptors which are basically used for receiving the direct and indirect discharge from the likelihood places such as works, food scrap sinks, meat preparation sinks, automatic dishwashers, pot wash sings, scraper sinks and much more. But the residential locations do not need to have such grease drainage system at all.

Gas Supply: Kitchen equipment is basically designed to use gas, electricity or both. While dealing with gas; a commercial kitchen it surely needs to have to plumb of gas pipes varying from different sizes depending upon pressure and volumetric flow rates. The volume of the gas is generally measured in cubic feet per hour depending upon the manufacturer input ratings. No such special plumbing for gas pipes is required for a conventional kitchen.

It really needs to have initial construction or renovation of food processing establishment if someone is planning to operate his/her conventional kitchen into a commercial one. Commercial kitchens are very much complicated from the conventional one and can’t establish without the help of a professional.

Each of an engineering project needs to have the help of a professional to be completed successfully, but it becomes more complex if we talk about Commercial Kitchen Plumbing Design. The requirements for the establishment are quite extensive and very demanding and can also come up with legal and public health consequences. So it would be wiser to take the help of an expert who can design it a perfect piece for you.

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