Commercial kitchens need drainage sized for far higher flow and far more debris than a bathroom — typically a load-rated channel or floor drain with a debris basket, in grade 316 stainless steel where cleaning chemicals and food acids are present.
How commercial kitchen drainage differs
| Factor | Bathroom | Commercial kitchen |
|---|---|---|
| Flow | Moderate, intermittent | High, during wash-down |
| Debris | Hair and soap | Food solids, grease, packaging |
| Cleaning | Domestic products | Chemical wash-down, hot water |
| Traffic | Barefoot | Foot traffic plus trolleys and equipment |
| Material | 304 stainless | 316 stainless or heavier grades |
| Grate | Standard | Load-rated with debris basket |
Key specification points
- Load class — trolleys and equipment roll over kitchen drains; the grate must be rated accordingly
- Debris basket — catches solids before they reach the pipe; must be removable without tools
- Material grade — 316 resists cleaning chemicals and food acids far better than 304
- Grease management — drainage design must account for fats and oils, usually through separation rather than the drain itself
- Odour control — trap must hold a seal despite high flow and frequent cleaning
- Cleaning access — daily wash-down means traps are cleared often; access must be quick
Where drains are placed
- Within the kitchen floor, positioned to collect wash-down water
- At equipment locations where water discharges
- At the junction between wet and dry zones
- Outside the main cooking area for waste and utility use
Compliance note
Commercial kitchen drainage is usually regulated — grease management, floor falls and food safety requirements are typically set locally. Confirm requirements with the project’s consultant before specifying, since they vary significantly by market and by premises type.
Tell us the application and expected flow and we will advise on the appropriate specification. Request a Quote