Restaurant floor drains are specialized drainage systems designed to handle the unique needs and challenges of commercial kitchens and food service establishments. That you need these specialized devices if you're opening a new restaurant may come as a surprise.
However, these drains are crucial for maintaining a clean and safe environment by efficiently collecting and disposing of liquids, such as water, grease, and food particles. Check out these differences:
- Size and Capacity: Restaurant floor drains are typically larger and have higher flow rates compared to drains used in residential or general commercial applications. They are designed to handle the higher volume of liquids and debris typically encountered in food service establishments.
- Grease Traps: Due to the presence of greasy substances in restaurant kitchens, many restaurant floor drains are equipped with built-in or external grease traps. These traps capture and separate grease from the wastewater, preventing it from clogging the drain system.
- Solid Interceptors: In addition to grease traps, some restaurant floor drains may also incorporate solid interceptors. These devices capture solid debris, such as food particles and sediment, preventing them from entering the drain and causing blockages.
- Cleaning and Maintenance: Given the demanding nature of commercial kitchens, restaurant floor drains are designed to be easily accessible and cleaned. They often have removable grates and trap assemblies for periodic maintenance and cleaning to prevent the buildup of debris and odors.
They are designed to handle high-volume liquids, separate grease and solids, and maintain a hygienic environment.
How It Works
Since restaurant floor drains are typically larger and more robust compared to standard floor drains, they are strategically placed in areas where water or other liquids are likely to accumulate, such as near sinks, dishwashing stations, food preparation areas, and cooking equipment.
The drain itself consists of a grate or cover that sits flush with the floor surface, allowing water and debris to enter while preventing larger objects from going down the drain. Beneath the grate, there is a trap—a curved section of pipe that holds a small amount of water. The trap helps to create a barrier that prevents foul odors and gases from entering the establishment.
The drain connects to a piping system that carries the collected liquid away from the building. The pipes are usually made of durable materials, such as PVC (polyvinyl chloride) or stainless steel, to withstand the corrosive nature of certain substances found in commercial kitchens.
Lastly, to prevent the backflow of sewage or contaminants into the establishment, restaurant floor drains often incorporate backflow prevention devices. These devices include check valves or air gaps, which allow the flow of liquid in one direction but prevent it from flowing back into the drain.Share