Commercial Kitchen Drainage Solutions

Health codes typically require: (1) stainless steel construction (300 series) for durability and cleanability, (2) proper slope toward drains (minimum 1:80, often 1:50), (3) adequate drain capacity for connected equipment, (4) grease management through interceptors or traps, (5) easy access for cleaning, and (6) no standing water in drain channels. Our commercial kitchen trench drains are designed to meet all these requirements. Specific requirements vary by jurisdiction, so always verify with local health authorities.

Trench drain sizing depends on the total connected flow from dishwashers, pre-rinse stations, and washdown requirements. A typical commercial dishwasher produces 15-20 GPM (60-75 L/min) during drain cycles. Add washdown flow (typically 10-15 GPM per zone) and apply a safety factor of 1.5x. Our technical team can help you calculate the required flow capacity and recommend appropriate trench drain sizes and outlet configurations for your specific kitchen layout.

Yes, most health codes require grease interceptors for commercial kitchens. The trench drain itself does not replace the grease interceptor - it works in conjunction with it. Wastewater flows from the trench drain through the grease interceptor (which captures FOG - fats, oils, and grease) before entering the sanitary sewer system. The trench drain's removable sediment basket captures solid food debris, while the grease interceptor handles liquid grease. Both require regular cleaning.

Daily cleaning should include removing the sediment basket, emptying debris, and rinsing the channel. Weekly cleaning should include scrubbing the channel interior and grate with a brush and detergent. Monthly deep cleaning may be needed for high-volume kitchens. The grease interceptor should be cleaned according to local requirements (typically weekly to monthly depending on volume). Our trench drain design with removable baskets and smooth internal geometry makes daily cleaning quick and efficient.

Our 316 stainless steel commercial kitchen trench drains carry a comprehensive 10-year warranty against manufacturing defects, material defects, and structural failure under normal commercial kitchen use. The warranty covers: (1) All stainless steel components (channel body, grate, frame, sediment basket) against corrosion, cracking, and deformation; (2) Welded joints against failure; (3) Surface finish against peeling or degradation. The warranty does not cover normal wear of non-metal components (gaskets, seals) or damage from misuse, improper installation, or use of unauthorized chemicals. For kitchen projects, we recommend specifying our 316 grade with minimum 1.5mm body gauge for optimal longevity. Warranty claims are processed within 5 business days. We also offer extended warranty packages (15 or 20 years) for large kitchen projects that include annual inspection and maintenance support.

Yes, our technical team provides grease interceptor sizing recommendations based on your specific kitchen equipment list and operational profile. As a general guideline: (1) **Small kitchen** (café, fast food): 35-50 gallon interceptor for 1-2 dishwashers and prep sinks; (2) **Medium restaurant**: 75-100 gallon interceptor for 2-3 dishwashers, pre-rinse stations, and multiple sinks; (3) **Large hotel/institutional kitchen**: 100-200+ gallon interceptor or multiple interceptors in series. The sizing calculation considers: total connected fixture units (each dishwasher, sink, pre-rinse station contributes specific fixture units per IPC/UPC codes), peak flow rates during service turnover, grease loading based on menu type (high-grease menus like fried foods require larger interceptors), and local code minimums. We provide a free grease interceptor sizing service — send us your kitchen equipment schedule and floor plan, and our technical team will provide a detailed drainage recommendation including trench drain sizing, interceptor sizing, and outlet pipe specifications.