This old one should be corrected or REMOVED!
Never have seen a triple sink plumbed that way with an open tail piece, an air gap, and floor drain.
As well the horizontal drain pipe is, or appears, sloped too aggressively.
I worked cafeteria kitchens that served over 300 meals in 1.5 hours. I feel the debris that gets into the drain plumbing pipes will end up clogging the open floor drain receptor.
Thank you, Jeffrey. Well noted.
802.1.1 Food handling.
Equipment and fixtures utilized for the storage, preparation and handling of food shall discharge through an indirect waste pipe by means of an air gap. Each well of a multiple-compartment sink shall discharge independently to a waste receptor.
❖ In accordance with the first sentence of Section 802.1, this section does not apply to equipment and fixtures for food-handling (i.e., storage, preparation and handling) located in dwelling units. For other than dwelling units, sanitary conditions for food handling are paramount for the prevention of widespread illness of the public. A commercial restaurant kitchen could have the capability of preparing hundreds if not thousands of meals in a day. A commercial food products processing facility could impact millions of people. There are many possible food contamination sources in these environments; however, improper connection to a building’s drainage system can be a major contributor to illness. This is because E. coli bacteria is present in all sanitary drainage systems. The Centers for Disease Control states:
“Escherichia coli (abbreviated as E. coli) are bacteria found in the environment, foods, and intestines of people and animals. E. coli are a large and diverse group of bacteria. Although most strains of E. coli are harmless, others can make you sick. Some kinds of E. coli can cause diarrhea, while others cause urinary tract infections, respiratory illness and pneumonia, and other illnesses.”
Therefore, food must be protected from possible contamination caused by a backup of wastewater (i.e., a backwater condition) from the sanitary drainage system. This section does not apply to dwelling units simply because dwelling unit inhabitants are generally more alert for possible insanitary conditions when preparing food for their personal consumption.
The requirement for indirect waste connections extends to all storage, cooking and preparation equipment, including vegetable sinks, food-washing sinks, refrigerated cases and cabinets, ice boxes, ice-making machines, steam kettles, steam tables, potato peelers, egg boilers, coffee urns and brewers, drink dispensers and similar types of equipment and fixtures [see Commentary Figures 802.1.1(1), 802.1.1(2) and 802.1.1(3)]. An air gap connection provides for the highest degree of protection because the waste receptor can overflow without the indirect waste pipe contacting the wastewater from the building drainage system. Where food is stored in walk-in coolers or freezers that have a floor drain, Section 802.1.2 regulates the connection of the floor drain(s) in those areas. Sinks used for washing, rinsing and sanitizing utensils, dishes, pots, pans or service ware could possibly be considered as if they were food preparation fixtures; however, further discussion of this is provided in the commentary for Section 802.1.7. The discharge of commercial dishwashing machines must indirectly connect to the drainage system in accordance with Section 802.1.6.
Occasionally, commercial kitchen designers may wish to have a food waste disposer mounted to a food preparation sink for ease of disposal of food prep wastes such as leaves, skins, spoiled produce, bones and meat trimmings. Such arrangements are common for dwelling unit kitchen sinks; however, for a commercial kitchen, this creates several code conflicts. A food waste disposer is not a plumbing “fixture” that is required to be indirectly connected; therefore, it must be directly connected to the drain system. However, because the discharge of the food waste disposer is also the outlet for the food-prep sink, this section requires the drain to be indirectly connected. Although not directly stated in the code, the requirement for food waste disposers to be directly connected to the drain system and the intent to protect food from contamination suggests that food waste disposers should not be installed on food-prep sinks. Instead, food waste disposers should only be installed on food scrapping tables or dedicated sinks that cannot be used for food preparation.
Commentary Figure 802.1.1(1)
INDIRECTLY CONNECTED THREE-COMPARTMENT FOOD PREPARATION SINK
For SI: 1 inch = 25.4 mm.
Commentary Figure 802.1.1(2)
REFRIGERATED FOOD CASE DRAINS INDIRECTLY CONNECTING TO HUB DRAIN
Commentary Figure 802.1.1(3)
COMMERCIAL KITCHEN INDIRECT WASTE