Commercial Plumbing
Small permitted kitchens, built properly.
About this serviceGreater San Antonio
A lot of small food businesses out here start in a home kitchen and stay there for years. The plumbing question is not whether you may cook, it is what you may sell and to whom, because the moment the answer widens, the sink arrangement stops being a domestic one.
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Texas is relatively friendly to cottage food producers, and that is precisely why the boundaries are worth knowing before you invest in anything.
Cottage food operations use the domestic kitchen as it is. Within the categories of food allowed and the ways they may be sold, there is generally no requirement to install commercial fixtures. If that is your plan, you may need no plumbing work at all, and we will say so.
The requirements change with the product and the route to market. Wholesale, certain refrigerated foods, and selling to retailers or restaurants take you out of the simple arrangement, and that is where a permitted kitchen and its fixtures come in.
The fixtures are the tell. A separate handwash basin used only for hands, warewashing with the right number of compartments, and in many cases a mop sink. When somebody tells you the kitchen needs upgrading, this is the list they mean.
Ask the health authority first, then call a plumber. We can build any of it. What we cannot tell you is which category you fall into, and that answer determines everything.
The usual next step is a proper kitchen in a garage, a barn or a purpose built room. It is a straightforward job if the groundwork is thought through.
Water and waste have to reach it. A buried supply at proper depth, and drainage with real fall back to the septic system or the sewer. On acreage that run is the main cost, and it is worth sizing generously while the trench is open.
Grease has to be managed even at small scale. A commercial kitchen producing fats needs interception, and on a septic system it matters more rather than less, because grease will finish a drainfield.
Hot water is sized for washing up, not for cooking. Warewashing at the end of a session is the peak, and it is what the heater should be chosen against.
Check what your septic system was permitted for. Adding a commercial kitchen to a house system quietly is how a field fails early and how a permit gets refused later. It is a question to ask before the slab goes down.
Backflow protection where hoses are used. Filling buckets, washing floors, connecting anything to a tap. Cheap to fit and routinely inspected.
Tell us what you are making, where you intend to sell it, and whether the kitchen is in the house or a separate building. That is enough for us to say whether this is a plumbing job at all.
Saint Hedwig, La Vernia, Adkins and the rest of east Bexar County are on our round. We will happily tell you when your plan needs no work from us, we size drainage and hot water for the sessions you actually run, and we check what the septic system was permitted for before anyone commits.
FAQ
Often not. A cottage food operation working within the allowed categories and sale routes generally uses the domestic kitchen as it stands. It is worth confirming your category with the health authority before spending anything.
Wholesale and certain refrigerated products usually take you out of the cottage arrangement and into a permitted kitchen, which is where separate handwash and warewashing fixtures become a requirement.
Yes, and it is a common approach. The cost is mostly in getting water and drainage out there properly, so it is worth sizing the run generously while the trench is open.
If it produces fats, yes, and on a septic system it matters more rather than less. Grease will shorten the life of a drainfield faster than almost anything else you can send it.
It can, and adding one without checking is how a field fails early. Find out what the system was permitted for before the building goes up, because it is far easier to design around than to correct.
Size it against washing up at the end of a session rather than against cooking. Warewashing is the peak demand in a small food kitchen and it is what catches people out.
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Small permitted kitchens, built properly.
About this serviceChecking what the system was permitted to take.
About this serviceGetting water out to an outbuilding.
About this serviceHot water sized for the wash up.
About this serviceHandwash and warewashing fixtures.
About this serviceFats in a line that was never meant for them.
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Tell us what you are making and where you will sell it. Sometimes the honest answer is that you need nothing from us.
Call about a home kitchen