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1.) GENERAL Chapter M RESTAURANT SINKS Code References a. Drain, trap & vent size Table and Table and Table b. Installation Appendix Comm (5)(c) See following drawings in this chapter. c. Sink or compartment size See Chapter (A) of the Wisconsin Food Code (page M 2). d. Pre-wash sink See Chapter of the Wisconsin Food Code (page M 2). e. Number of compartments See Chapter ATCP75 of the Wisconsin Food Code (Agriculture, Trade & Consumer Protection Code) reprinted at the end of this chapter (after Q & A. f. Prep sinks See Chapter of the Wisconsin Food Code (page M 2). g. Hand wash facilities See the following WFC Chapters: Chapter WFC Handsink, Water Temperatures & Flow, (A)(B)(C)(1 )(2) & (D) Chapter WFC Handsink. C, Numbers & Capacities (A)(B)(C) Chapter WFC , Using a Handsink (A)(B)(C) A reprint of a letter dated February 14, 2006 confirming types of acceptable hand sink faucet controls is reprinted at the end of this chapter (after Q & A).

Chapter M RESTAURANT SINKS Interior Grease Interceptor sizing for restaurant sinks: Step One: Determine the length, width and depth of the compartment discharging through the grease interceptor.

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  Grease, Interceptor, Grease interceptor

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