Commercial Kitchen

Tward the drains in the floor!

I think the slope would be about 1 in 4 in the vicinity of the floor drain. The amount of slope needs to be sufficient so water will run to the drain. Kitchen floors are level. After washing down the floor, one has to squeegie the water toward the drains. Additionally, floors are coved up at the walls to prevent standing water. The slope is created by the underlayment before any tile is laid.

"I think the slope would be about 1 in 4 in the vicinity of the floor drain." Holy cow, ronseto. You REALLY want to get rid of that water!

Another way to say that would be 3/12, as in the pitch of a house roof!

I believe a more typical floor slope to drain is 1/4" per foot. Most (usually) of the wet area should follow this gentle slope.

Wow 1/4" in a foot sounds pretty steep, that is nearly half the slope of a handicapped ramp, especially since a residential small diameter sewerage is only 1/8" per foot min. and larger diameter sewerage is much flatter. How much water are we talking about moving and how fast do you want it to move?

this question has no relevance to the main question.

However, answer for quantity of water is in the question itself---1meter commercial kitchen says it all.

1 meter? that is pretty small.

The slope is typically 1mm in 1 meter from the drain point. Thus if the drain point is in the middle of a 10 meter floor the slope will be 5mm to the drain. Hardly noticable if you have machinery in there, but still effective. Doorman, your post gives your floor nearly a 20mm slope per meter. Thats slippery stuff.

I agree with you that in metric system, closest is 1mm in 1 meter. Simply said, in USA it is 1/ 8 " per foot.

Except for this difference, I agree with GURU about the construction of Tiled Commercial Kitchen floor.

mm is milli meter, or 1 in 1000. 1/8 " per foot is 0.125 in 12 or nearly 1.2 in 100.

Sewer pipe rule of thumb is 1/4 per foot if the slope is unspecified. Floors could be less depending on expected conditions. 1mm per meter seems flat given typical construction site tolerances in USA that I have observed (although quality with some contractors is improving). I would recommend the 1/8 per foot myself.

Thanks Ried, however please bear in mind that you dont want to tie all equipment down on a tiled floor ( obviously by bolts). Therefor a steeper slope will cause the equipment to "walk" during vibration. The 1:1000 is tried and tested for many years. It is even applied to epoxy coated floors with great success. Remeber that water dont need much convincing to flow in a direction. Besides what is the point of sloping a floor only around the drain point and then use sqeegies?(As suggested by one poster) May as well then save the extra work.

I don't know how much equipment will "walk" on a 1:100 slope. Most equipment will come with leveling pads or screws so counter tops can be leveled. Kitchen counters can be bolted together.

Besides, a 10meter kitchen will probably have more than 1 floor drain, so the extreme points between high and low will not be that significant.

An industrial preparation area, or kitchen, for ease of use, can have multiples of 10 meter floors. Each 10m floor will have 1 drain. These drains all connect under floor again. I am talking about Z-blade mixers and machinery of this magnitude. ( typically blending or mixing 350kg per batch) dont come with little anti vib pads they are normally bolted down. A lesser fall alleviate the need for bolts, and you can use industrial vibration pads. Unless a civil engineer, familiar with all the building codes all over the world, can tell us differently, this forum will be the opinion/experience of users. ( And some Googlers) Some correct some wrong.

1:1000 (1/8" in 10ft) is not a realistic slope. For conventional concrete construction the specified tolerance is 1/4" in 10ft and the actual as placed slab can be 1.5 to 2 times that value. A tolerance better than this, even though often specified, is beyond the capabilities of 90% of the placing crews in the USA.

You need a slope of between 1/8" and 1/4" in 1ft (not 10ft) to be sure that your floor will drain.

And considering most kitchens are put together by the low bidder, the top 10% of the placing crews probably will not perform the work.

1/8" per foot it is!

Having been in the restaurant equipment repair business for close to 50 years than I care to admit, I'd 1/4 in per foot away from the drain is most common! Seriously, I don't know if there is a code spec, but 1/8 th in to a foot toward the drains is about the max that is not too slippery even with a good traction surface. Just my opinion. -- JHF

It is such a simple question of slope and not the equipment or number of drains etc. Looks like everybody is acting smart by answering more than what the question asks. please be specific and answer ---slope in a tiled commercial Kitchen.

Thanks

Slope to drain for a floor: Suggested 1 -2% slope. This works out to 1/8" per foot to 1/4" per foot.

There is no established standard in ACI-117. Every application is a little different, with different criteria. If you think 1/4" per foot is too steep, flatten it out. If 1/1000 is not enough, set the drain a little lower. Select the slope, and go for it.

Doorman,.

this is the perfect answer. Thank u very much for guiding all of us in the right direction.

thanks again

It is not a simple question if you have ever been in a slippery, greasy kitchen. -- JHF

you should check with your Health dept. in your respective city. were in the Rest. industry and also looking at a commercial kitchen. Point, lived in Ca. now residing in Ok. and regs. are all different in each state, city. While the answers you received are correct each state and city can vary. do it right the first time if not it can get costly. Good Luck!

I gave you a GA. I try to tell people this all the time, but usually get in more of an argument than most would believe. Seen many people tearing up the floor 2 days before opening because "It is a simple Question" until there is standing water on the floor during final health inspection. -- JHF

200-1 no more you're only looking to wash the floor,

Bazzer