7 Restaurant Plumbing Tips
Restaurants have a lot of commercial plumbing equipment, so plumbing problems are common. In worst-case scenarios, restaurant plumbing problems can temporarily close the business if floodwaters or backed-up sewage get into food storage, prep areas, or service stations. This can expose food to bacteria and cause electrocution and slips and falls.
Restaurant Plumbing Disasters
On a busy Saturday night, no restaurant owner or manager wants a plumbing emergency. Here are seven ways to avoid a "kitchen nightmare" or "bar rescue."
1. Fix plumbing problems before they happen
Last commercial plumbing risk assessment? If you can't remember, get one. The assessment should include:
Bad grease traps
Corroded or incorrectly sized pipes
Water heater ageing
Backflow prevention
clogged toilets, sinks
While you can do some of these checks yourself, it's best to have a professional restaurant plumber inspect everything. They can explain "kitchen hygiene" to make plumbing easier.
2.Watch Clogs
Restaurant plumbing problems are often caused by clogged drains. Clogs can cause bacteria-filled wastewater to leak over your floors, requiring deep cleaning and replacing carpeting, furniture, and other fixtures. Watch for:
Sink-clogged food debris
Drain grease
Flushed objects
Sewer backups
Leaking water can also contaminate dry goods, and the moisture can create mould and insect nesting grounds. Avoid these situations by inspecting.
Resist pouring caustic chemicals down a clogged drain. This can damage your pipes and be unhealthy for anyone inhaling the fumes or preparing food nearby. Hydro jetting is "power washing for pipes" performed by commercial plumbers. It's safer and healthier for pipes and customers.
3. Grease-Up
Restaurant drains are usually clogged by grease. Underground metal containers catch used oils and fats that clog sewers. Grease is flammable, making a clog even worse. All the cooking equipment nearby increases the risk of a grease trap fire. Clean grease traps and lines regularly. It's an NFPA and OSHA requirement.
To avoid restaurant plumbing damage, train staff on grease management.
Which foods can go in the garbage disposal and/or dishwasher?
Napkins, straws, and other plate materials shouldn't go down the drain.
Which drains can be used for grease?
A commercial plumber can help with grease traps and offer staff tips.
4. Clean fryers regularly (but gas lines!)
Fryers should be cleaned daily. This improves fried food. When staff pulls fryers from the wall, gas lines can loosen. In a kitchen with a fire, this can be dangerous.
Ensure fryer cleaners know how to handle the machines and the dangers of loose gas lines.
5. Keep bathrooms clean
People constantly using restaurant bathrooms causes plumbing issues. Customers may treat your facilities worse than at home. Public toilets often contain items people wouldn't flush at home. This can be avoided by:
Customers-only restrooms reduce traffic.
Install hand dryers to prevent paper towel flushing.
Provide feminine hygiene disposal bins to prevent flushing.
Have employees check the bathroom once an hour so problems can be fixed quickly. Write their name and time by the door.
6. Tankless
Restaurants need hot water for food preparation, washing, and cleanliness. According to the National Restaurant Association, quick-service restaurants need 500 to 1,500 gallons of water daily, while full-service restaurants need 5,000 gallons – most of which is heated. Eventually, the hot water heater will fail, leaving you without enough hot water for food preparation and dishwasher sanitation.
Tankless is the solution. Tankless heaters use a high-powered burner to heat inbound cool water to meet demand. When a hot water valve is opened, the tankless system's sensor detects water flow and ignites the burner. The tankless system supplies hot water until the outlet is turned off.
An endless supply of hot water is great for any restaurant, and you'll save money over time (no more tank replacements, and small water heating bills).
7. Fruit Drains
If your restaurant has a bar, bartenders may throw away leftover lime wedges, cherry stems, orange peels, etc. Bartenders and barbacks should throw out these items to prevent plumbing backups. If they have a hard time not throwing these items down the drain, install removable wire mesh. They'll understand.
https://harveyplumbingandgas.com.au/commercial-plumbing-perth/7 Restaurant Plumbing Tips
Restaurants have a lot of commercial plumbing equipment, so plumbing problems are common. In worst-case scenarios, restaurant plumbing problems can temporarily close the business if floodwaters or backed-up sewage get into food storage, prep areas, or service stations. This can expose food to bacteria and cause electrocution and slips and falls.
Restaurant Plumbing Disasters
On a busy Saturday night, no restaurant owner or manager wants a plumbing emergency. Here are seven ways to avoid a "kitchen nightmare" or "bar rescue."
1. Fix plumbing problems before they happen
Last commercial plumbing risk assessment? If you can't remember, get one. The assessment should include:
Bad grease traps
Corroded or incorrectly sized pipes
Water heater ageing
Backflow prevention
clogged toilets, sinks
While you can do some of these checks yourself, it's best to have a professional restaurant plumber inspect everything. They can explain "kitchen hygiene" to make plumbing easier.
2.Watch Clogs
Restaurant plumbing problems are often caused by clogged drains. Clogs can cause bacteria-filled wastewater to leak over your floors, requiring deep cleaning and replacing carpeting, furniture, and other fixtures. Watch for:
Sink-clogged food debris
Drain grease
Flushed objects
Sewer backups
Leaking water can also contaminate dry goods, and the moisture can create mould and insect nesting grounds. Avoid these situations by inspecting.
Resist pouring caustic chemicals down a clogged drain. This can damage your pipes and be unhealthy for anyone inhaling the fumes or preparing food nearby. Hydro jetting is "power washing for pipes" performed by commercial plumbers. It's safer and healthier for pipes and customers.
3. Grease-Up
Restaurant drains are usually clogged by grease. Underground metal containers catch used oils and fats that clog sewers. Grease is flammable, making a clog even worse. All the cooking equipment nearby increases the risk of a grease trap fire. Clean grease traps and lines regularly. It's an NFPA and OSHA requirement.
To avoid restaurant plumbing damage, train staff on grease management.
Which foods can go in the garbage disposal and/or dishwasher?
Napkins, straws, and other plate materials shouldn't go down the drain.
Which drains can be used for grease?
A commercial plumber can help with grease traps and offer staff tips.
4. Clean fryers regularly (but gas lines!)
Fryers should be cleaned daily. This improves fried food. When staff pulls fryers from the wall, gas lines can loosen. In a kitchen with a fire, this can be dangerous.
Ensure fryer cleaners know how to handle the machines and the dangers of loose gas lines.
5. Keep bathrooms clean
People constantly using restaurant bathrooms causes plumbing issues. Customers may treat your facilities worse than at home. Public toilets often contain items people wouldn't flush at home. This can be avoided by:
Customers-only restrooms reduce traffic.
Install hand dryers to prevent paper towel flushing.
Provide feminine hygiene disposal bins to prevent flushing.
Have employees check the bathroom once an hour so problems can be fixed quickly. Write their name and time by the door.
6. Tankless
Restaurants need hot water for food preparation, washing, and cleanliness. According to the National Restaurant Association, quick-service restaurants need 500 to 1,500 gallons of water daily, while full-service restaurants need 5,000 gallons – most of which is heated. Eventually, the hot water heater will fail, leaving you without enough hot water for food preparation and dishwasher sanitation.
Tankless is the solution. Tankless heaters use a high-powered burner to heat inbound cool water to meet demand. When a hot water valve is opened, the tankless system's sensor detects water flow and ignites the burner. The tankless system supplies hot water until the outlet is turned off.
An endless supply of hot water is great for any restaurant, and you'll save money over time (no more tank replacements, and small water heating bills).
7. Fruit Drains
If your restaurant has a bar, bartenders may throw away leftover lime wedges, cherry stems, orange peels, etc. Bartenders and barbacks should throw out these items to prevent plumbing backups. If they have a hard time not throwing these items down the drain, install removable wire mesh. They'll understand.
https://harveyplumbingandgas.com.au/commercial-plumbing-perth/
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