commercial prep sink code

Discussion in 'Plumbing Forum, Professional & DIY Advice' started by bdubswim, Oct 12, 2004.

  1. bdubswim

    bdubswim New Member

    Messages:
    1
    We have two prep sinks located on a center island in a school kitchen. The vent/drain is looped. The new health inspector says we need a air gap on the drain that hasen't changed in 30 years. Can someone tell me the code and if we can just cut the drain pipe above the floor, and a inverted bell reducer and create the air gap without jack hammering the floor for a floor sink.
  2. Terry

    Terry Administrator Staff Member

    Messages:
    15,294
    Location:
    Bothell, Washington
    Your inspector will be able to tell you that.

    That may sound like a stupid answer, but it's so hard to tell what you can get by with.
    I installed a dozen meat markets in the Puget Sound area for the same grocery chain.
    I did use floor sinks on them.
    They were all plumbed differently, based on what each local inspector wanted.
    If you go for the bell reducer, I would go with a large one, at least a 4"x2" with some pipe above it so it doesn't overflow.
  3. LonnythePlumber

    LonnythePlumber Plumber, Contractor, Attorney

    Messages:
    319
    Location:
    Wichita, Kansas
    Health Codes not Uniform

    I agree with Terry that health codes do not have the uniformity of our plumbing codes and that you have to check with the health inspector. Every jurisdiction seems to tweak their own local code. On the face of it it seems you should be able to create the air gap as you describe. However what drain it goes to is also a difference. I presume you have a seperate grease drainage system.
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