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  1. Fixtures and appliances used for the storage, processing, preparation, serving, dispensing, or sale of food shall be drained indirectly. Examples of such fixtures include refrigerated cases, steam kettles, dishwashing machines, culinary sinks and/or sink compartments used for rinsing, sanitizing, soaking or washing food, ice machines, ice storage bins, drink dispensers, and similar equipment or appliances. A separate indirect waste pipe shall be provided for each fixture and/or compartment drain and each shall discharge separately through an air gap or air break into a trapped and vented receptor. See Figure 9.1.5-A
  2. Where bar sinks, glass-washing sinks, or other counter sinks cannot be vented according to the requirements of Chapter 12, they shall be permitted to each discharge separately to a trapped and vented receptor through indirect waste pipes providing either an air break or an air gap. See Figure 9.1.5-B
EXCEPTIONS:
  1. For multi-compartment commercial sinks, only the compartment used for washing pots, tableware, kitchenware, and utensils shall discharge to the drainage system through a grease interceptor in accordance with Sections 6.1.1 and 6.2.
  2. The rinsing and sanitizing compartments of multi-compartment commercial sinks shall be drained indirectly, in accordance with Section 9.1.1.
  3. If a properly trapped and vented floor drain is installed immediately adjacent to a properly trapped and vented sink used for dishwashing or food prep, the sink shall be permitted to be directly connected to the drainage system, downstream from the floor drain trap. See Figure 9.1.5-C
  4. Indirect drains shall not be required for domestic kitchen sinks or domestic dishwashers.
Figure 9.1.5 - A
INDIRECT WASTE PIPING IN A FOOD HANDLING AREA
Figure 9.1.5 - B
INDIRECT WASTES FOR COUNTER SINKS AND COUNTER-MOUNTED EQUIPMENT
Figure 9.1.5 - C
PROTECTING A FOOD PREP OR DISHWASHING SINK FROM SEWAGE BACKUP

Related Code Sections

9.1.5 Indirect Waste Piping and Special Wastes, Food Handling Areas
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