(a) Most equipment installed today is on either casters or legs. When legs are used, six inch clearance must be maintained between bottom of the equipment and floor, with no obstructions. Equipment on legs must be accessible for cleaning on all sides. In order for this to be acceptable, equipment less than sixty inches long must have a minimum of fourteen inch space on both sides and six inch space in the rear or a minimum of six inch space on both sides and fourteen inch space in the rear. If the latter is used, the fourteen inch space in the rear must be accessible, with no obstruction.
(b) The use of casters on equipment eliminates the need for spacing. When casters are used, service lines shall be flexible or able to be disconnected with approved couplings.
(c) Each piece of equipment is considered as separate. The Board of Health does not approve manifolding equipment together and sealing with sealant and/or sealing strips.
(d) Dish washing machines over sixty inches in length shall be spaced fourteen inches from the wall, or sealed to the wall where spacing may be a hardship.
(e) Exhaust hoods need to be sealed to the wall and ceiling or have sufficient space for cleaning.
(f) Refrigerators with top mount condensers, remote condensers, or that are on six inch legs may be sealed to walls.
(g) Installation of wall mounted equipment, such as broilers or cheese melters, will be determined after review of brochures, drawings, specifications and in accordance with the policies set forth in this section.
(h) Wall mounted salad dispensers and refrigerated show cases may be secured and properly sealed to walls.
(i) Walk-in coolers and freezers shall have a twenty-four inch clearance between the structure ceiling and the top of the walk-in, or the area between the walk-in top and ceiling must be sealed, sealed to floor, sealed to walls or provided with adequate space for cleaning.
(j) Walk-in coolers and freezers must be constructed of an impervious material. Walk-in units shall not have wooden interiors. Condensate must drain to floor drain located outside of the walk-in.
(k) All permanent salad bars must have floor drains.
(Res. 97-01. Passed 8-21-97.)