Commercial Kitchen Floor Sink.

You mean a sanitary floor sink? You will find them in restaurant equipment supplies.

Here is a link to some http://www.floorsinkworld.com/

Good morning ozzb.

Thx for your comment. I am curious as to why they refer to them as sanitary. Are there other kinds of floor sinks?

I was wondering how to size them. The vender gal didn't know. I'm guessing that the floor sink is always sized one size larger than the appliance drain pipe. IOW, if you have a hand sink that has a 1" drain, you would specify a 2" floor sink; and if you have a dishwasher with a 2" drain, you'd specify a 3" floor drain.

Also, you'd always specify a dome strainer. However, you'd omit the grate, as it would cause the effluent to splatter on people's feet.

I imagine if you order a cast iron floor drain, it would come with a threaded outlet so you could attach PVC piping.

And how is the floor sink supported while the concrete slab is poured?

Lastly, is the sink elevation slightly lower than that of the floor, so a slope toward the sink may be built into the floor?

I was told that it is to prevent any back up in the sink which you use to clean in. This may contaminate anything in it. It is providing some separation from the sink and the drain. If by chance there is a back up its on the floor. Even when draining properly there is the possibility that what water that is in the trap may have contaminates in it. These may contaminate what in the sink. These commercial sinks do not have a trap on them. The trap is in the sink on the floor.

I am not sure as to how to size them. Never had to just question their use and above is what i have learned. I would think that the size of the drain line would have to be larger then that of the sinks drain. A full sink is going to dump water pretty fast with no trap on it. The sink in the floor has to be able to handle it.

As far as the size of the sink drain. In most applications I have seen. That being in our grocery stores they were all the same size. I believe they picked a standard size to cover all possibilities. And yes the floor is sloped in to the drain. The drain is usually not right under the sink so its at someone feet as they use it, its off to the side. So as not to splatter on the sink user. A grid covering or a domed covering as a stainer would depend on the foot traffic. Don't want some one to get hurt tripping over or wrenching their ankle in it.

A floor sink is an enamel coated cast iron basin that is recessed in the floor. It is used to accept waste indirectly from fixtures that come in contact with food or beverages. An indirect waste provides a separation "Air Gap" between the fixture and the sewer. They are sized by calculating the flow of all fixtures draining into it. You have so many questions that it sounds like you are trying to figure out how to do this work without the help of a licensed plumber. Since you will need to have a permit and an inspection it is best to spend the extra money and get the professional help that you need. This is for the safety and health of everyone that comes to your establishment, don't be cheap.

I have worked on equipment in many kitchens and there are usually plenty of these little floor sinks. If memory serves me correctly, they have grates on them and they are usually a fiber reinforced plastic. I have moved Hobart mixers, Blodgett ovens, coolers and never had an issue with a drain. If you place them correctly, it is easier to clean the floor and get rid of excess water. A walk-in cooler might seem low emitting until you have a five gallon bucket full of condensate. If installing equipment in an existing location and a drain is too far away, a condensate pump with a float switch does the trick to get rid of the water over a distance. Even small amounts of water have to go somewhere and a poor design shows itself quickly with a nasty pool of water in a hard to access corner.