Storage area Preparation area Production area Washing area Disposal area Commercial Kitchen There are three principal areas in every commercial kitchen: the storage and preparation area, the production area, and the washing and disposal area. Each area handles different processes in the commercial kitchen environment and has different demands for waste water management. Nevertheless there are some aspects which are common for all three. A well-designed drainage system should have: A debris filter at outlet Easily removable non-slip gratings Easily removable foul air trap Hygienic design to avoid bacteria traps Proper volume capacity size A grease separator for removal of fats and grease Drainage Management Grease Management video