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
Featured Downloads

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Commercial kitchens Guide
Commercial kitchens Guide

We design intelligent drainage solutions that minimize operational costs without compromising food safety.

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Hidden Threats in Commercial Kitchens
Hidden Threats in Commercial Kitchens

Drainage minimises the risk of food contamination, slips, trips and falls, and pipe blockages…

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Commercial Kitchens Products

Restaurants

All Areas

Kitchen / Tray channels

ACO Grease Capture
ACO Grease Capture

Load Class N/A

ACO Grease Traps
ACO Grease Traps

Load Class N/A

ACO Lipujet
ACO Lipujet

Load Class N/A

ACO LipuMax
ACO LipuMax

Load Class N/A

ACO Lipumobil-P
ACO Lipumobil-P

Load Class N/A

ACO LipuSmart
ACO LipuSmart

Load Class N/A

Lifting Stations
Lifting Stations

Load Class N/A

Starch Separators
Starch Separators

Load Class A–D

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