Small Commercial Kitchen Washing Area
• There must be a fluid circulation where dirty dishes can be left quickly.
• The first element is the “dirty dishes table”, accompanied by a pre-rinse faucet and trash basket underneath to get rid of the food scraps.
• Following the dishwasher, there are different types of this machine, depending on the size of the restaurant and the amount of dishes to be cleaned.
• This area should always have a floor drain.