1. A floor drain with water seal shall be set in the pantry and cold dish room, and the floor drain cover shall be made of brass or stainless steel. Open drains should not be designed.
2. The kitchen cold storage should be equipped with a floor drain.
3. The front edge of the ice maker is provided with a sink.
4. The depth of the drainage ditch is generally limited by the structure. The depth of open caisson is generally about 300mm, and the width of drainage ditch is determined according to the flow.
5. The slope of the drainage ditch should be greater than 0.5% and the length should be less than 10m.
6. In the kitchen area, the plate should be lowered by at least 300mm to facilitate the placement of ditches. After the connection between the drainage pipe and the ditch is completed, a intercepting ditch should be set at the end of the ditch, and the filtered residue should be discharged into the main drainage pipe.
7. White tiles must be attached to both sides of the bottom of the drainage ditch, and it is best to use stainless steel to make the open channel waterproof.
8, drainage riser should be set next to the largest displacement equipment, does not affect the operation.
9, kitchen drainage should have oil separation measures. In addition to the washbasin, stainless steel grease traps are installed in other water use positions in each kitchen.
10. Before being discharged into the municipal sewage pipe network, secondary centralized oil separation treatment is required. The oil separator of the apparatus can be arranged on the floor or in a space where the plate is lowered.
1 1, the kitchen drainage branch pipe should be connected to the drainage riser in the shortest distance, otherwise the ventilation of the branch pipe should be considered.
12. Heat-resistant plastic pipes can be used for the drainage branch pipes arranged in the kitchen drip board space, and the rest are cast iron pipes.