RESTAURANT & CAFÉ PLUMBING SERVICE

Restaurants and Cafés Plumbing Services

If you are the overworked proprietor of a busy café or restaurant, you most likely do not think about the plumbing too often: customer footfall, finding high-quality suppliers, food preparation and personnel management all tend to rate much higher on your list of priorities. Plumbing, you may tend to think, is not your concern. And we would like to help you to keep it that way: No1PHD plumbing services are professional and our plumbers are fully qualified and well aware of all the plumbing requirements of a catering outlet.

What could possible go wrong?

A commercial kitchen, held to much higher standards than a domestic one, needs a lot of water, in one way or another: dishwashers need to be plumbed in, sinks and basins must offer a good and reliable flow of water, and toilets, for both customers and staff must be kept in good working order. Your drains too, need to be in good working order as unpleasant smells and backed up drains will not endear your premises to your customers who will not return if they have a poor experience.

Dishwasher Matters

Your dishwasher is tireless: jetting hot soapy water over your plates, heating them to food industry levels and then rinsing them to be squeaky clean and ready to plate up again. Any interruption to your dishwashing abilities can have a serious impact on your ability to keep your customers fed, and No1PHD is well aware of this. Our plumbers will sort the problem and get you back on track before your customers have time to notice that there is an issue!

Three Separate Sinks

You know that you need at least three sources of water for your commercial kitchen to get the highest levels of approval from your local Environmental Health Officer:

• One should always be a hand-washing sink, and should have a long lever that can be operated with a wrist or elbow, and a mixer tap so kitchen workers can wash their hands in comfortably hot water with soap – which should be held in a handy dispenser right next to the handwashing sink.
• Another should be for washing foods – vegetables like carrots and potatoes, salad vegetables and so on – and foods only.
• Meanwhile the final one, which is sometimes permitted to be the dishwasher although this is frowned upon, should be for washing tools and bowls, and cutlery and so on.

The reason for the three sinks is to prevent cross-contamination, and it is imperative that each sink is used for its properly designated purpose. Do not worry if you don’t have the required number of sinks and basins: our highly qualified plumbers can get your kitchen compliant in no time, using a number of cunning water supply and drainage solutions to ensure that you are legally compliant. We ensure this by installing the right kinds of taps  by each sink – making it super easy for your staff members to remember which is which, even without careful signposting.

Comfort Stations

Every single commercial eatery needs to provide customer toilets and hand-washing facilities, and many commercial kitchens have separate staff loos too. Any problems with these facilities can cause serious health and safety violations – which usually means that there is some level of risk to your customers and staff. Stave these problems off by getting your plumbing regularly maintained, especially during downtime – as the saying goes, an ounce of prevention is better than a pound of cure! If the worst does happen, and the toilets fail unexpectedly, get in touch straight away and we’ll send one of our best plumbers out to get you back up and running as soon as possible, keeping you, and your community, safe.

Look to the Future

There are already custom-built cleaning and waste solutions on the market, tailored for commercial kitchens, especially those where speed of preparation and absolute cleanliness are key features – such as kitchens that deal with raw meat, highly allergenic products, and so on. With these systems, the plumbing is central to the building of the kitchen, with waste pipes built all around the room at key stages: veg prep, meat prep, packaging removal and plate clearing after the customer has finished, to name just a few.

You may not be prepared for such a system just yet, but speak to our plumbing and drainage experts: they may well have many ideas about how you can streamline and improve your kitchen workflow to be even more hygienic and ergonomically structured.

These systems are ideal as they minimise the waste in the kitchen at any one time, remove the need for food waste bins and reduce night-time clean-up tasks. However, they do need specialist plumbing services that a DIYer would not be able to manage. Whatever your commercial kitchen’s plumbing needs, why not contact No1PHD and speak to one of our specialist plumbers about the job. Freephone 08006906777