Utilities Nightmare

Put them where you need them

Once you’re open, you will wish you had listened to your gut or your cooks and put in that extra electrical outlet or floor drain. Stringing cords along the floor, running drain lines several feet to a floor sink or not being able to effectively use a worktable because you don’t have the right power for your new appliance creates inefficiencies, hazards and cleaning headaches.

Unfortunately, many restaurateurs rely on their architect and his engineers to locate these utilities.  Food service consultants and equipment vendors provide drawings showing the locations of these utilities. But, unless they are coordinated with the project mechanical, electrical and plumbing engineers, important locations or provisions for future equipment are missed.

Here is the reality. This is your restaurant. Get actively involved in the location and placement of all utilities – water connections, electrical receptacles, floor drains, floor sinks and gas lines. Review the plan with your kitchen equipment vendor, consultant or architect AND your culinary team.

You don’t want to run drain lines too far horizontally. This creates low piping against a wall or under equipment, eliminating potential storage space and making cleaning difficult.  Locate water connections close to where you need them. Some supply connections can have “Tees” to connect to 2 or 3 appliances. This usually happens at beverage stations to feed coffee, tea brewers and hot water towers. Water connections for these and similar appliances can be above the counter for easy access or under the counter for a cleaner look. Either way, be sure you have clear access and plan on penetrations in the counter top for under the counter supply lines.

Electrical power is frequently in short supply. Restaurateurs always add stuff. Always! It is wise to allow for ample extra space in your electrical panel and with your total electrical service. It is cheap insurance for future growth, added equipment or relocated appliances. How much cushion you plan for is a gray area. 25% is not unreasonable. While engineers will account for some spare capacity, restaurants need to err on the side of excess. Adding power later is an expensive fix.

Tabletop appliances may require higher voltage and amperage than a typical convenience outlet. Plan on having 208/1, 30A power at worktables. You can check requirements for food processors, grinders and other heavy or tabletop appliances.  These receptacles should be located above the backsplash of the work tables so that cords are not strung over the front and under the table.

How utilities are installed is a significant issue and should not be overlooked or left to the trades to determine.  Electrical receptacles at worktables need to be mounted above the height of the back splash so that the tables can be secured to the wall or, at least, pushed tight to the wall. Refrigerated bases and other equipment that is plugged in below the counter should have receptacle low so that cords are not above the counter. Cleaning and general maintenance can be greatly affected by how gas, water and drain lines are secured in place. While most health codes require all piping to be 6” off the floor, many drain lines are much lower and secured with hard to clean supports.

Do not allow “Unistrut” or similar braces to secure gas and water piping to walls. They are grease and dust collectors. There are many products on the market that are designed to secure piping to walls. Insist these be specified on the drawings and used.   Do not permit floor mounted supports if possible. This is a maintenance nightmare.

The location of floor sinks is critical since they often receive drainpipes from other appliances that are low to the ground and there is not enough height to maintain the required slope to the drain and still maintain clearance off the floor. Pasta cookers are a prime example.

Most health departments require that these fixtures are readily accessible for cleaning. You can design cabinets and prep tables with access to these floor sinks without having them project out into aisles.  Or, you can put equipment on casters to move them for cleaning.

Careful design and planning can satisfy the code requirements, provide for operational flexibility, accommodate future growth and eliminate potential trip hazards.