Kitchen & restaurant

Choose the right product for kitchens and restaurants

At Furhoffs, we let the operations guide the design of our products. Therefore, we place great emphasis on:

Placement and Sizing

Drains and channels should be placed to be easily accessible for daily cleaning. A practical location is halfway under the benches. Remember to size the drain according to the emptying volumes of machines and sinks.

Correct distance from the wall
It is important to position floor drains and channels at a sufficient distance from the walls to ensure proper slope and drainage. The minimum distance is 125 mm for concrete floors and 200 mm for vinyl flooring or tiles. This provides space for waterproofing layers, adhesive, and grout, and ensures a durable and watertight floor. Correct placement makes cleaning easier, prevents water accumulation and slip hazards, and meets building regulations and hygiene requirements in professional and commercial kitchens.

Trap Drains

The length of trap drains should be wider than the doorway, and the channels placed on the most humid side. The floor should be laid without slope or with very minimal, local slope. 

Acid-resistant stainless steel

Our standard is acid-resistant stainless steel (EN 1.4404), which is extra resistant to corrosion from salt and strong chemicals used in cleaning. Using acid-resistant stainless steel is not always necessary in large kitchens and restaurants but offers increased durability.

Choice of Grates

The standard choice is grates, but for areas with high traffic over trap drains, slot covers or sieve plates are recommended.

Divided Mesh Grates, Covers, and Plates

To facilitate cleaning and avoid heavy lifting, divide the mesh grates, slot covers, or sieve plates into parts weighing a maximum of 6 kg. All our mesh grates are non-slip. Use our Lifting Hook for easy handling.

For Large Cooking Pots

We recommend floor drains with a top section depth of 150 or 200 mm to reduce the risk of splashing and to buffer large amounts of water during rapid emptying. Note that this requires a floor structure with room for extra deep drains.

Cleaning and Root Vegetable Preparation

Use sieve baskets in drains and channels to handle peel waste and starch. Learn more about the types of sieve baskets we offer for each product.

Dishwashing Areas

Choose floor drains with volume adapted to the emptying volume of dishwashers and complement with a sieve basket to collect food residues. Learn more about the types of sieve baskets we offer for each product.

Large Sieve Baskets

Use larger sieve baskets when there is a risk of large amounts of food residues. For limited construction depth, choose "dry" sieve baskets.

Rough Areas

In areas such as cart halls, loading, and unloading, cleaning is facilitated by a wash station for cart washing. Drains placed here should be complemented with sand traps.

Cleaning Rooms

When using a scrubber, a cleaning room drain with a large sand trap is recommended for easy emptying.