Commercial Taps, Pre-Rinse Units and Plumbing Guide

Commercial Taps, Pre-Rinse & Plumbing Guide

Die-Pat commercial taps. Basin Taps are available in a variety of styles: Crosshead, Lever, Tricon heads, Mixer taps, Pillar taps, Self closing and Sink mixer taps. All basin taps are WRAS appoved.

WRAS: Any water fitting, which when installed, will carry or receive water from the public mains water supply in the UK, must comply with the Water Supply (Water Fittings) Regulations. Require that a water fitting should not cause waste, misuse, undue consumption or contamination of the water supply and must be ‘of an appropriate quality and standard’.

If you are unsure about the taps or fittings you require, please contact us before placing your order.

WRAS Approved Commercial Taps, Pre-Rinse & Plumbimg Accessories

   

WRAS Approved Chrome Plated Commercial Taps

Commercial Chrome Plated Taps 
Part No Description
   
1000/D 1/2” Basin taps with crossheads
4100/D 1/2” Basin taps with tricon heads
1100/D 1/2” Basin taps with 3” levers
1100/6/D 1/2” Basin taps with 6” levers
2100/D 1/2” Pillar taps with 3” levers
2200/D 1/2” Pillar taps with 6” levers
2000/D 1/2” Pillar taps with crossheads
2010/D 3/4” Pillar taps with crossheads
4000/D 1/2” Pillar taps with tricon heads
CORM03/D 1/2” Self closing basin taps
6100/D 1/2” Sink mixer with 3” levers & 7” bi-flow swivel spout
3007/D 1/2” Sink mixer with crossheads & 7” bi-flow swivel spout
4200/D 1/2” Sink mixer with tricon heads & 8" bi-flow swivel spout
4500/D Monoblock mixer tap with tricon heads & 8" bi-flow swivel spout
6500/D Monoblock mixer tap with 3” levers & 8" bi-flow swivel spout
CHN40/D 1/2” Bib taps with crossheads
 

Chrome Plated Utility Spouts & T Valve Assembly

Die-Pat commercial kitchen chrome plated utility spouts and T valve assembly units available in a range of options: Series deck mount spout bases with swing spouts, 1/2” deck & wall mounted spouts, K74 series deck mount spout bases with swivel gooseneck spouts, 6” centres with deck mounted taps and 1/4 turn bain marie drain assembly.
 
Part No Description
   
8020190 1/2” male – 1/2” female T Valve assembly
OP.P305.00.00 1/2” male – 1/2” male T Valve assembly
 

K74 Series Deck Mount Spout Bases with Swing Spouts

 
K74 Series Spout Reach
   
K749006 6” (150mm)
K749008 8” (200mm)
K749010 10” (250mm)
K749012 12” (300mm)
K749014 14” (350mm)
K749016 16” (400mm)
 

K74 Series Deck Mount Spout Bases with Swivel Gooseneck Spouts

 
K74 Series Spout Reach - Gooseneck Overall Height
     
K749000 3 1/2” (90mm) 8” (200mm)
K749001 8 1/2”(215mm) 12” (300mm)
K749002 6” (150mm) 9 1/4” (320mm)
 

Commercial Kitchen Pre-Rinse Units – Spring Type

Pre-rinse assemblies are approximately 38” (965mm) high with a clearance height for underside of Pre-rinse sprayhead to base of faucet of 10” (254mm). The overhanging projection distance from centre-line of faucet to centre-line of spray head assembly is 15” (381mm). KN56, KN66 and KN60 Series are furnished with 1/2” NPS mounting hardware.

Commercial Kitchen pre-rinse Units with Spring

These units are not suitable for low water pressure areas – a minimum of 2 Bar, 28 PSI, is the optimum working pressure.
 
Part No Description
   
KN50-1000-BR Deck Mounted 1/2” NPS male inlets on 4” (100mm)
KN53-1000-BR Wall mounted 1/2” NPS female inlets. 8” (200mm)
KN56-1000-BR Deck Mounted 1/2” NPS mounting hardware 4” (100mm)
KN66–1000–BR Deck Mounted 1/2” NPS mounting hardware 6” (153mm)
KN60–1000–BR Deck Mounted 1/2” NPS mounting hardware 8” (200mm)
KN63–1000–BR 1/2” NPS male inlet, 1/4” NPT union tailpeice
KN69–1000–BR 1/2” NPS nipple and mounting hardware
 

Commercial Kitchen Pre-Rinse Units – Swivel Arm

Heavy gauge commercial kitchen pre-rinse swivel arm, mated to a solid forged swivel elbow, designed to withstand the demands of commercial operations. Wall bracket included for fast and secure installation. Includes a spray head hook which holds the spray head away from work area when not in use.

Commercial Kitchen Pre-Rinse Units on Swivel Arm
Part No Description
   
K635026-12 Single deck mounted swivel arm Pre-rinse assembly
 

Commercial Kitchen Pre-rinse Units – Accessories Add-on Faucets

The Add-on Faucet extends the flexibility of Pre-rinse assemblies by providing additional swivel spout capability. The only Add-on Faucet designed specifically to permit full spout swing without interference with the riser pipe. Installation is easy, utilising the same water lines and controls as the Pre-rinse. Separate valve is used to control the spout flow. Available with ceramic valves.
Part No Swing Spout Length
   
KN55–7006 6” (150mm)
KN55–7008 8” (200mm)
KN55–7010 10” (250mm)
KN55–7012 12” (300mm)
KN55–7014 14” (350mm)
KN55–7016 16” (400mm)
 

H2O Commercial Kitchen Pre-Rinse Units - Straight Arm

The H2O Pre-Rinse Units are heavy duty units suitable for commercial kitchens, restaurants and hotels. These units include check valves to prevent cross-flow, 12” wall brackets for secure installation and heavy duty swivel arm support for the straight arm units to strengthen and prevent damage. The straight arm Pre-Rinses start from 35” (895mm) in height. Accessories and add-on taps are available for all units.
Part No Description
   
DP605026–12 Straight arm, double deck mounted, Pre-Rinse Unit with heavy duty swivel arm support
DP635032–12 Straight arm, single deck mounted, Pre-Rinse Unit with heavy duty swivel arm support
DP535026-12 Straight arm, double wall mounted, Pre-Rinse Unit with heavy duty swivel arm support
DP505026–12 Straight arm, monobloc mounted, Pre-Rinse Unit with heavy duty swivel arm support
 

H2O Commercial Kitchen Pre-Rinse Units – Flexible Hose

The flexible hose Pre-Rinses start from 45” (1143mm) in height. Units are supplied with wall bracket. Accessories and add-on taps are also available for all units.
Part No Description
   
DP631BR Single deck mounted Pre-Rinse Unit with flexible hose
DP691BR Single wall mounted Pre-Rinse Unit with flexible hose
DP531BR Double wall mounted Pre-Rinse Unit with flexible hose
DP601BR Double deck mounted Pre-Rinse Unit with flexible hose
DP501BR Monobloc mounted Pre-Rinse Unit with flexible hose


Commercial Electronic Taps

This electronic water saving tap has a microcomputer control to enable an automatic on/off motion with a 1 second time delay. The tap comes with deck mounted fittings only and is manufactured from brass with chrome plating.
Part No Description
   
DPMS42D Electronic deck mounted tap
DPMS42D/KIT Electronic deck mounted tap with mixer valve
DPGR100 Mixer valve
 

Commercial Taps - Mix & Match

All of our taps can be mixed and matched and can be mounted in the following ways:
You can choose the mount type you require and then select the spout from our collection. Simply call our sales team on 01327 311 144 and they will provide you with the product codes and prices for your combination. Spout options come in a range of sizes varying from 6” to 12” and up to 24” for the double-jointed spout.

Spout options include:
Wrist Blades Wrist blades provide the user with full functionality of the tap without having to use your hands to turn the water on or off. This enables a higher standard of hygiene to be maintained. A selection of our taps are also available with wrist blades. Call our sales team on 01327 311 144 to obtain a quote for this additional feature.

Commercial Kitchen Plumbing Guide

Designing a commercial kitchen is one of the most difficult jobs a plumbing engineer has to take on. This sort of job includes many different challenging tasks, such as installing a lot of appliances, working with various contractors, knowing all of the building codes for the area, finding specialized construction machines, and determining exactly how the kitchen will be used. All of these tasks must occur simultaneously and gel with the others.

What makes commercial kitchens different?

Nearly every type of plumbing project besides a commercial kitchen has fewer fixtures. This includes offices, flats, warehouses, and shops. However, a commercial kitchen will inevitably include several different types of sinks, at least one mop basin, water closets, and possibly a lavatory. Only an experienced and trained plumbing engineer can devise a system that uses water efficiently and effectively given this many variables.

Plumbing fixtures in commercial kitchens

Commercial kitchens will have several different types of sinks including prep sinks and three compartment sinks, as well as standard sinks. Nearly all kitchens will also have an industrial dishwasher. This machine may be the hardest of all from a plumbing engineer's point of view, as it uses enormous quantities of water of various temperatures. Grinders, disposals, and soda dispensers are almost as difficult and all will be in the average commercial kitchen.

Working with a consultant

Constructing a commercial kitchen will require a consultant to design the layout of the space. Of course, the plumbing engineer must work closely with this person to ensure that the space is used efficiently and that everything will run smoothly once the kitchen is in operation. The best possible scenario for a plumbing engineer is that the consultant comes in beforehand, completes the design layout of the kitchen, and provides these plans to the engineer. Unfortunately, it rarely works this way. What tends to happen is that the design consultant and plumbing engineer work on the job at the same time. The consultant comes up with the layout of the kitchen as the engineer figures out the most efficient plumbing setup. Working in this way necessitates constant communication between the two parties. Otherwise, time and money will inevitably be wasted.

Following code requirements

While no part of designing a commercial kitchen is easy, following building codes may be the most difficult part. A building code in Buckinghamshire may be totally different from a code in Hampshire. A plumbing engineer that works in multiple counties needs to be familiar with many different building codes, some of which will be extremely complicated and very different from the codes of neighboring localities. It is the responsibility of the plumbing engineer to stay informed and up to date on all building codes relevant to the project. These may include the local general building code, plumbing code, local sewer codes, and possibly more. A plumbing engineer generally only needs to focus on the sections of the codes that relate to grease disposal, excessive water usage and hygiene.

Commonalities between building codes

Generally, every commercial kitchen is required to have at least one industrial dishwasher capable of producing water temperatures in excess of 82 degrees Celsius. This ensures the nearly all germs will be killed. At least one lavatory for washing hands is usually required, as well as one three compartment sink. As codes require that a commercial kitchen be kept clean, many codes require at least one mop basin. A grease trap is an absolute necessity, no matter where the kitchen is located. It should be piped in such a way that it receives grease from every appliance in the kitchen. This keeps the grease from entering the sewer system.

Sizing and laying out the plumbing system

The basic requirements of a commercial kitchen vary surprisingly little from application to application, but the sizing does vary greatly based on many factors. These factors include what type of food the kitchen is producing, how much food the kitchen is producing, and how many people are working in the kitchen. There can be other factors involved that change from project to project. Determining the size of the pipes used in a commercial kitchen can actually be easier than in many other applications.

In most plumbing systems, there are many calculations done to figure out the total amount and rate of water usage. However, in commercial kitchen plumbing, it is common to simply assume that all fixtures will be running at once. This will usually not be the case, however it is almost inevitable that this will happen on occasion. This means that the plumbing system has to be designed to accommodate this workload or it will fail. Commercial kitchens can require water flow in the 200 - 400 liters per minute (lpm) range, dependent on the size of the kitchen.

The plumbing engineer can figure out the total water flow by simply adding the maximum water flow numbers from all of the fixtures in the kitchen. This number is important for a number of reasons, including picking a water heater. The water heater needs to be able to handle as much as 2000 liters per hour, just to be on the safe side. At this point in the process, it is a good idea to wait until the kitchen consultant can provide a draft of their plans. These plans will generally include the specific make and model of the fixtures selected for the kitchen. It is vital for the plumbing engineer to know this so that they can keep in mind the water and waste connections, the location of the connections, an estimate of the flow rate, and possibly temperature and pressure numbers. Some of this information may have been overlooked by the kitchen consultant. If this is the case, the plumbing engineer must be proactive and contact the consultant immediately. Again, communication is key.

Preventing back flow is an essential part of plumbing engineering, yet it is never included in the specifications from the manufacturer of the plans from a kitchen consultant. Most spec sheets from the manufacturer and plans from kitchen consultants point out that they don't include these specifications. It's the plumbing engineer's responsibility to figure out exactly what sort of back flow prevention is required. Fixtures that may cause back flow problems include carbonators, grinders, hoses, and ice machines. Some other fixtures may cause problems, depending on the layout of the kitchen. A large commercial kitchen may have as many as five sorts of back flow prevention mechanisms.

Working with plumbing contractors

Another person a plumbing engineer works with on a commercial kitchen is a kitchen equipment contractor. Generally, the plumbing contractor provides and installs the kitchen plumbing fixtures. Communication with the kitchen equipment contractor is just as essential as communication with the consultant. Some issues that need to be discussed include time and method of installation and how closely the contractor is following the consultant's preferences for make and model of fixtures. Also, the plumbing engineer needs to figure out exactly what the contractor is providing and installing. Often, the contractor will not provide drains, filters, and sometimes they will not provide final connections, either.

The placement of drains and connection points

The kitchen design consultant will indicate their preferred placement of drains and connection points in their plans. However, they usually not check the building's structural plans. This is the plumbing engineer's responsibility. Oftentimes, a drain or connection point will be located in a place that won't work due to the building's structural elements. If this happens, the plumbing engineer must contact consultant and get approval to move the drain or connection to a suitable location. Generally, it will not need to be moved very far, and this will not be a big issue.

Final words on teamwork and cooperation between workers

The division of responsibilities must happen as early as possible to avoid confusion and irritation between those working on the project. Once the division of responsibilities has been established, the parties involved must share information freely and consistently. This will hasten the process and save everyone money. It is important the preliminary plans submitted by all involved feature as much detail as possible. A small detail missed by cause the failure of the whole design. This is especially true when one considers that most of the work is done before the installation of the machines, which means it may be some time before a mistake is discovered.

Putting the finishing touches on the job

Connection of the equipment to the water supply is completed as late as possible, often just before the owner takes possession of the premises. This is to avoid damage to the machines and to avoid wasting water. All of the work should be double-checked at this point to ensure that the job has been successfully completed.
 

Further Information...

Find out more about us and our products by calling us on 01327 311144 or emailing us at sales@die-pat.co.uk