[ben4502]

I am opening a pub/tavern and have some questions about behind the bar floor sinks. I have read in a few trade journals that the most cost effective way to add the required equipment behind the bar.. i.e. 3 compartment sink, hand sink, ice bin, etc is to not tap directly into the plumbing lines, BUT to have an open end to the floor sink.

My question is how practical is this considering the concrete would need to be broken to add the floor sinks (were going to have to add a drain anyway for drainage) and also from a health department standpoint. Also, would this go against any commercial codes.


Thanks for your help.

[massplumber2008]

Let me see if I can help...

I like a direct drain for a three bay sink.. the single trap is centrally located as long as sinks are within 30" center to center either way.

A hand sink should be properly wasted and vented. In a restaurant I just don't want to see anyone walk by as the kitchen staff wash their hands and it ends up on their shoes!! LOL...

An ice machine is required to be INDIRECTLY wasted to a properly wasted and vented trap (via FLOOR SINK)that acts as an indirect waste receptacle for the ice machine... can imagine a direct connection here could be super yucky if drains backed up.

That is how I do all my restaurants... going on 12... from 18 seater to over 300 seater... so if you have any more questions do not hesitate to ask.

AND NOTE PLEASE that I quote Massachusetts code. You need to check your local code requirements via plumbing inspector AND board of health. KEEP relations good here if opening restaurant!!! Remember as much as it stinks sometimes... ;) A little honey goes a long way commercially!

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