A restaurant kitchen is different from a home kitchen. Here is where people produce food. Reasonable kitchen layout can not only improve the efficiency of the chef, reduce labor intensity, to ensure food safety, so the restaurant kitchen drain practices in the catering industry is particularly important.

Restaurant Kitchen Drainage Practice One: The layout of the kitchen can be arranged according to the heat treatment room, production room, preparation room, warehouse, kitchen service room, tableware cleaning and sterilizing the library of the process flow. Heat treatment room is generally the center of the kitchen, one side of the solid wall, easy to install the furnace roof, smoke hood and various pipelines. This space accounts for 40-50% of the kitchen area.

Restaurant Kitchen Drainage Ditch Practice No. 2: It is the kitchen drain should be smooth, clean operation area shall not be set up open ditch, such as the use of open ditch drainage, should be covered with a wall sub. Ditch shading angle made curved, with water seal and rodent-proof device. In the greasy drainage system, install grease trap mats. The drainage ditch should have a certain slope, a certain curvature at the side and bottom joints (radius of curvature not less than 3cm), and a removable cover. Drainage flow should be designed to prevent backflow of sewage.

Restaurant Kitchen Drainage Practice No. 3: The space required for the grease trap system should be determined according to the isolation technology, oily sewage discharge and other factors, and the oil storage area should be easy to clean and manage. Kitchen, dining room and other sanitary places shall not be set up to isolate the grease.

Restaurant kitchen drain practice of the fourth design of the standard: kitchen span, drain laying distance is long, poor kitchen drainage, the need for frequent cleaning, greatly increasing the logistical maintenance workload. Reasonable arrangement of drainage facilities is very important, the front of the stove drainage facilities should not be close to the stove, should be away from the stove about 400-500 mm

Restaurant Kitchen Drainage Ditch Practice No. 5: can be used in the open ditch or dark ditch. The open ditch is easy to drain, easy to flush and prevent clogging, but easy to have a strange odor, distributed in the kitchen. The design of the dark ditch can make the kitchen appear more bright, convenient for the placement of equipment, do not have to worry about the odor, but the pipe is more difficult to clean.

Restaurant Kitchen Drainage Practice No. 6: Drainage slope is generally not less than 1.5, drainage flow from the high clean area to the low clean area. In the clean operation area, the use of concealed drainage with water seal to prevent wastewater inflow and turbidity escape. Drainage ditch ditch depth 0.15 ~ 0.20m, ditch width of about 0.3 ~ 0.38m, ditch edge, ditch bottom should be dealt with as a garden arc. Ensure that there is no water in the ditch to ensure smooth drainage.

Drainage cover material as far as possible to use rust-proof material to do the drain, with acid, alkali, organic solvents and salt corrosion resistance.

Mouse enclosure drains: kitchen drain requirements must be installed metal mesh covers, mouse enclosures, filters, etc., to prevent rodents from entering. The above is a full description of the practice of drains.