RestaurantDrainage Solutions
NSF-certified drainage systems for commercial kitchens, dining areas, and food service facilities. Grease management, health code compliance, and efficient operation for restaurants of all sizes.
Restaurant Drainage Challenges
Food service facilities face unique drainage demands including grease management, health code compliance, and high-temperature discharge requirements.
Grease & FOG Management
Fats, oils, and grease (FOG) from cooking operations must be captured before entering the sewer system. Proper drainage design with grease interceptors is mandatory and critical for compliance.
Health Code Compliance
Health departments require NSF-certified drains, proper air gaps, and documented cleaning schedules. Non-compliance can result in citations, fines, or closure.
High Temperature Discharge
Dishwashers and cooking equipment discharge hot water that can damage standard drains. Temperature-rated materials and proper thermal expansion allowances are essential.
Slip Resistance & Safety
Kitchen floors become slippery when wet. Drainage must efficiently remove water and FOG while providing heel-safe grates that protect staff from slips and trips.
Restaurant Drainage by Area
Each zone of a restaurant has specific drainage requirements. Proper zoning ensures health code compliance and efficient operation.
Cooking Line
Trench drain along cooking equipment, stainless steel, high-temperature rated, connects to grease interceptor
Capture cooking spills and cleaning runoff. Position drain at base of equipment line.
Recommended Products:
Dishwashing Area
High-capacity floor drain, stainless steel, 180°F+ rated, indirect waste connection
Handle high-volume hot water discharge. Air gap required for commercial dishwashers.
Recommended Products:
Prep & Cold Storage
Floor drains with sediment baskets, sanitary design, NSF certified
Walk-in coolers may need heated drains. Prevent trap dry-out in low-use areas.
Recommended Products:
Bar & Beverage
Compact trench or floor drains, stainless steel, connects to grease interceptor
Behind-bar drainage for spills and glass rinser overflow. Easy cleaning access.
Recommended Products:
Restrooms
Standard floor drains, ADA compliant heel-safe grates, direct sewer connection
No grease interceptor required. Focus on cleanability and ADA compliance.
Recommended Products:
Outdoor Patio
Decorative trench drains, weather resistant, heel-safe grates
Balance aesthetics with functionality. Handle rainwater and cleaning runoff.
Recommended Products:
Restaurant Drainage Products Compared
Compare floor drains and trench systems designed for food service facilities. All products meet commercial kitchen requirements.
Stainless Steel Floor Drains
Load Class: B-CNSF-certified stainless steel floor drains designed for commercial food service. Available in various configurations for different kitchen applications.
Best For:
- Dishwashing stations
- Prep areas
- Walk-in coolers
Considerations:
- Premium cost for stainless construction
- Industry standard for food service
Stainless Steel Trench Drain
Load Class: B-CHeavy-duty stainless steel trench system for cooking line and high-volume areas. NSF compliant with removable grates for easy cleaning.
Best For:
- Cooking lines
- High-volume kitchens
- Dishwashing areas
Considerations:
- Higher material cost
- Excellent longevity and cleanability
Dura Slope
Load Class: A-DPre-sloped HDPE channel system that can be fitted with stainless steel grates. Cost-effective alternative for back-of-house applications.
Best For:
- Back-of-house areas
- Utility corridors
- Value-engineered projects
Considerations:
- Use stainless grates for NSF areas
- Good chemical resistance
Stainless Steel Modular
Load Class: B-DModular stainless steel drain system for commercial kitchens. European-engineered quality with NSF certification for food service applications.
Best For:
- High-end kitchens
- Hotel restaurants
- Institutional food service
Considerations:
- Premium pricing
- Excellent design flexibility
Hexaline
Load Class: A-BDecorative linear drain system ideal for outdoor dining areas and front-of-house applications. Aesthetic design with functional performance.
Best For:
- Outdoor patios
- Front entrance areas
- Dining courtyards
Considerations:
- Lighter load rating than kitchen drains
- Aesthetic priority
Micro Channel
Load Class: AUltra-slim linear drain ideal for bar areas and beverage stations. Low profile minimizes trip hazards while providing effective drainage.
Best For:
- Behind bars
- Beverage stations
- Service windows
Considerations:
- Pedestrian loads only
- Limited flow capacity
| Product Line | Sizes | Load Class | Material | NSF Certified | Sediment Basket | Width | Pre-Sloped | Chemical Resistant | Modular Design | Decorative | Heel-Safe | Low Profile | Best For | Considerations |
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| 4-12" | B-C | 304/316 SS |
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| B-C | 304/316 SS | 4-8" |
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| A-D | HDPE | 6" |
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| B-D | Stainless Steel | 4-8" |
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| A-B | Polymer Concrete | 4" |
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| A | Polymer | 1.25" |
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Specifications may vary by model. Consult manufacturer documentation for exact specifications. Load ratings require proper installation with concrete encasement per manufacturer guidelines.
Key Installation Considerations
Restaurant drainage requires careful planning for health code compliance and operational efficiency. Follow these guidelines for successful projects.
Grease Interceptor Sizing
Calculate interceptor size based on fixture count, flow rates, and local code requirements. Undersized interceptors require frequent pumping and may cause backups. Consult a licensed plumber for proper sizing.
NSF Certification
All drains in food preparation and cooking areas must be NSF/ANSI certified. This ensures materials are food-safe and cleanable. Verify certification before specifying products for kitchen applications.
Air Gap Requirements
Commercial dishwashers and food equipment require indirect waste connections with proper air gaps. This prevents backflow contamination. Air gaps must be visible and accessible for inspection.
Floor Slope
Kitchen floors should slope toward drains at 1/8" to 1/4" per foot. Excessive slope creates trip hazards; insufficient slope causes ponding. Pre-sloped trench systems reduce slope requirements.
Cleanout Access
Provide cleanouts at regular intervals and direction changes. Kitchen drain lines accumulate grease despite interceptors. Accessible cleanouts simplify maintenance and reduce plumber costs.
Temperature Rating
Verify drain materials can handle hot water discharge from dishwashers (up to 180°F). Stainless steel handles thermal stress well. Allow for thermal expansion in long trench runs.
Explore Product Lines for Restaurant Drainage
Restaurant Drainage FAQ
Common questions about drainage systems for restaurants and food service facilities.
Commercial kitchens require NSF-certified floor drains with removable strainer baskets for easy cleaning. Stainless steel drains are preferred for durability and hygiene. The drain must connect to a properly sized grease interceptor before discharge. Most health codes require one floor drain per 400 sq ft of kitchen area minimum.
Yes, virtually all jurisdictions require grease interceptors for restaurants and commercial food service operations. These devices capture fats, oils, and grease (FOG) before they enter the sanitary sewer. Interceptor sizing is based on fixture count, flow rates, and local requirements. Regular pumping and maintenance are mandatory.
Stainless steel trench drains are the industry standard for commercial kitchens. They offer superior corrosion resistance, easy cleaning, and meet NSF/ANSI standards. NDS Dura Slope and Josam stainless steel systems are popular choices. Pre-sloped channels ensure proper drainage in long kitchen runs.
Kitchen trench drains are typically 4" to 6" wide for most applications. High-volume areas like dishwashing stations may use 8" channels. Narrower widths minimize heel-catch hazards for staff. Pre-sloped systems like NDS Dura Slope provide consistent drainage without excessive floor slope.
Walk-in coolers and freezers require floor drains with air gaps to prevent cross-contamination. Drains must handle condensate and cleaning water. In freezers, heated drains prevent ice blockage. The drain line should include a trap primer or be designed to prevent trap dry-out.
Outdoor dining patios require surface drainage to prevent water accumulation. Trench drains at the perimeter or decorative drain grates integrated into the surface are common solutions. Drains should capture rainwater and cleaning runoff while being aesthetically appropriate for the dining environment.
Restaurant floor drains should be cleaned daily by removing and scrubbing strainer baskets. Weekly deep cleaning includes flushing drain lines with hot water. Grease interceptors require pumping when FOG accumulation reaches 25% capacity, typically every 1-3 months. Documentation is required for health inspections.
Restaurant restrooms require standard commercial floor drains for cleaning purposes. ADA compliance requires heel-safe grates. Drains should be positioned for effective floor washing. Unlike kitchen drains, restroom drains typically connect directly to the sanitary sewer without grease interceptors.
Bar areas require small floor drains or bar sinks with proper waste connections. Behind-bar trench drains capture spills and make cleaning efficient. These drains often connect to the grease interceptor as sugar and alcohol can contribute to sewer issues. Stainless steel construction is standard.
Grease interceptor sizing is based on flow rate calculations using the number and type of fixtures, drainage fixture units (DFU), and local code requirements. Typical restaurants require 20-50 GPM interceptors, but high-volume operations may need larger units. Consult local plumbing codes and a licensed plumber for proper sizing.
Planning a Restaurant Drainage Project?
Get expert guidance on NSF-certified drainage systems for new construction or kitchen renovation projects.