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Guide to Warewashing & Janitorial Equipment
Proper planning of drainage and supply lines is particularly important when integrating
specialized fixtures such as pot sinks, chemical dispensers, and grease interceptors.
If the facility uses a food waste disposer, its placement relative to the scrap sink and
waste outlet must also be considered. In addition, grease interceptors are required
upstream of dishmachines in some municipalities — especially those that handle
heavily soiled wares.
Key Considerations
• Floor Drain Placement:
Dishrooms must include non-slip, properly graded
floors sloped to floor drains. Avoid standing water at
machine exits.
• Backwater Valves:
In regions like Ontario, the Ontario Building Code (OBC)
mandates that dishmachines must include provisions
for backflow prevention, often through:
• Air gaps
• Vacuum breakers
• Backwater valves
These protect potable water lines from contamination
due to pressure changes or flooding.
“Every plumbing
system shall be
provided with
protection from
contamination,
backflow, and
back siphonage as
required by CSA B64
series standards.”
From Ontario’s
Building Code
(Reg. 332/12):
Check the manufacturer’s spec sheet to confirm whether external backflow prevention
devices are required, or if internal valves are CSA-certified.
Grease Interceptors & Food Waste Disposers: Some jurisdictions mandate grease traps or
prohibit disposers on dishmachine drain lines. Always confirm with your local health and
plumbing inspector.
3. Ventilation & Condensation Control
If installing a high-temp machine, assess whether:
• A Type 2 condensate hood is required, or
• A ventless machine with internal steam removal is permitted by local code
Proper ventilation prevents:
• Humidity buildup in the dishroom
• Slip hazards
• Heat damage to ceilings and walls
Ensure that hood clearances, make-up air, and electrical load are accounted for during
design.