Requirements & code

What Equipment Is Required in a Commercial Kitchen?

By the FoodServiceNerd editorial team·Reviewed against primary sources·Updated August 2026·How we research & cite

The equipment a health department requires in a commercial kitchen — 3-compartment sink, hand sinks, NSF refrigeration, hood, mop sink and more — from the FDA Food Code.

Educational, not legal advice. Codes vary by jurisdiction — always confirm with your local health department and building authority (AHJ).

A commercial kitchen flows in one direction — receiving → storage → prep → cook → plating → warewashing — so raw never crosses ready-to-eat and traffic doesn’t collide.

FoodServiceNerd EditorialResearched from the FDA Food Code, manufacturer specs & industry sourcesUpdated Aug 2026

Most of what a health inspector requires comes from the FDA Food Code, which nearly every state adopts. The exact list depends on your menu and your local authority (AHJ), but a cooking kitchen almost always needs all of the following. Your equipment layout goes into plan review before you open.

3-compartment sink

Wash / rinse / sanitize; bowls sized to your largest pot; two drainboards; indirect waste. Usually required even with a dish machine.

Hand sink(s)

Dedicated, near prep and warewashing; water capable of ≥100°F, soap, towels, signage. Cannot be one of the three compartments.

NSF refrigeration

Holds cold TCS food ≤41°F; NSF/ANSI 7; residential units fail inspection.

NSF work surfaces

Smooth, corrosion-resistant, cleanable — NSF/ANSI 2 stainless, not home furniture.

Also required in most kitchens: a mop / service sink, a mechanical exhaust hood (Type I over grease- or smoke-producing equipment), adequate hot water, indirect waste / air gaps on food and warewashing equipment, and a grease interceptor where the local plumbing code requires it. A certified food protection manager (e.g. ServSafe) is required in most states.

What changes by location

Sink minimums, grease-trap sizing, plan-review triggers and who issues your permit vary by state and county. See requirements by state →

Frequently asked

Is a 3-compartment sink required if I have a dishwasher?

Usually yes. Most jurisdictions require a 3-compartment sink for manual warewashing even when a mechanical dish machine is present, because some items must be hand-washed and the machine can go down. Confirm with your local health department.

Can I use residential equipment in a commercial kitchen?

Generally no for the core items. Health departments require commercial equipment certified to NSF/ANSI standards (or an equivalent like ETL Sanitation); residential refrigerators, ranges and tables typically fail inspection because they aren't built to be cleaned and hold temperature to code.

Do I need a grease trap?

Often, but it's set by your local plumbing authority, not the Food Code. Kitchens that produce fats, oils and grease usually need a grease interceptor sized to their fixtures and flow. Ask your AHJ before you plumb.

How many hand sinks do I need?

At least one dedicated hand-washing sink, conveniently located near food prep and warewashing (and restrooms). Larger or multi-station kitchens usually need more. A hand sink is separate from the 3-compartment and food-prep sinks.