Short answer: A floor gully directly beneath equipment can be impossible to empty, rod or inspect. Position it from the cover-removal and basket-lift envelope as well as the spill and floor-fall pattern.
A gully basket or trap cannot be lifted because a leg, wheel or fixed plinth sits over it. The common misconception is that putting the drain closest to the spill source is always best. This article turns that assumption into specific checks that can be recorded on the drawing, survey or commissioning sheet.
Model-specific rule: Drainage design is site-specific; avoid advising untrapped or non-compliant connections. Where gas, electricity, refrigeration, guarded components, hot oil, pressure or safety controls are involved, use the appropriately competent engineer and never bypass a safety device.
Access the complete gully
The cover may slide or lift, followed by a basket or trap component that needs more vertical space. A leg, castor, plinth or low shelf can block that sequence.
- Draw cover and basket removal.
- Keep wheels and legs off the access zone.
- Provide a safe kneeling or tool position.
Coordinate floor falls and traffic
Moving a gully purely for access can leave water crossing an aisle. The drainage point, high spots, equipment discharge and cleaning route must be resolved together.
- Mark floor gradients and thresholds.
- Keep trolley wheels out of channels.
- Avoid ponding behind fixed equipment.
Keep direct discharges maintainable
An appliance drain directed toward a gully can obstruct the cover or discharge outside the intended area if the machine moves. Fix the relative positions and allow inspection.
- Show outlet height and termination.
- Check the machine’s approved drain arrangement.
- Keep the gully visible during a test discharge.
What the site evidence may show
| Observation | Hidden issue | Next check |
|---|---|---|
| Gully sits under spill source | Basket cannot lift | Move access clear of equipment |
| Drain receives wash water | Floor falls cross a route | Coordinate gradients and traffic |
| Appliance points at gully | Movement changes alignment | Control positions and discharge |
A practical verification sequence
- Confirm the exact duty and model. Record what the appliance or space must achieve at peak service and use the current model-specific installation information.
- Draw the complete interface. Include moving parts, service/removal access, connections, adjacent equipment and the real operator or trolley position.
- Measure under a representative condition. Static, empty or isolated tests can hide the issue. Record the operating state, value, unit and test point.
- Correct and prove. Repeat the same test after any change and retain the evidence with commissioning or O&M information.
Checks to record:
- Cover removal.
- basket lift height.
- equipment leg/wheel positions.
- floor fall.
- access route.
- discharge point..
Coordinate gully access, removable baskets, cleaning tools, trolley routes, floor falls and the equipment’s own drain point. The result should be a measurable decision rather than a generic note such as “allow sufficient space” or “services by others”.
Common mistakes to avoid
- Placing a leg over the cover.
- Ignoring basket and trap removal height.
- Locating drainage after equipment is fixed.
- Hiding gullies beneath sealed plinths.
Frequently asked questions
Should gullies always be beside equipment?
Not automatically. Position must balance drainage performance, hygiene, traffic and maintenance access.
Can a gully remain under a removable unit?
Only if safe, routine access is genuinely controlled and the unit’s services permit the intended movement.
What should be tested at handover?
Cover/basket removal, water flow, ponding, appliance discharge and access for cleaning.
Related Kitchen Install Guide reading
- Where Should Floor Gullies Go in a Commercial Kitchen?
- Electrical Services Through Wet and Hot Kitchen Areas
- What Makes a Stainless-Steel Joint Hygienic?
Record the installation detail before handover
Use the KIG 318 Commercial Kitchen Installation Checklist to record equipment interfaces, measured conditions, outstanding actions and acceptance evidence.
Sources and further guidance
- Regulation (EC) No 852/2004, Annex II
- GOV.UK: Starting a food business
- HSE: Slips and trips in catering
Last reviewed: 14 August 2026. This article provides general commercial-kitchen design and installation information. It does not replace the exact manufacturer instructions, a site-specific design, risk assessment or work by competent specialists. Stop use and obtain competent help where equipment or services may be unsafe.