Restaurants & Food Services: Hygiene and Automatic Soap Dispensers
A technical guide for architects, engineers and specifiers integrating automatic soap dispensers into restaurant and food-service hygiene stations, with attention to codes, durability, accessibility and lifecycle performance.
Restaurants & Food-Service: Scope and Context
In restaurant and food-service facilities, hand hygiene is a regulatory, operational and engineering requirement. Automatic soap dispensers form part of the broader sanitation infrastructure and must be evaluated with the same rigor typically applied to plumbing, finishes, durability, accessibility and systems integration.
This paper outlines specification-grade considerations for selecting and integrating automatic soap dispensers in commercial kitchens, prep rooms, dish areas and public or staff restrooms. The goal is to give AEC teams a concise, code-aware basis for detailing dispensers in plans, elevations, schedules and specifications.
The Role of Hand Hygiene in Food-Service Operations
Foodborne illness prevention depends heavily on frequent and proper handwashing. Staff in commercial kitchens may perform dozens of wash cycles per shift, requiring equipment that is durable, consistent and compliant with both health regulations and building codes.
Automatic soap dispensers support these objectives by providing contact-free activation to reduce cross-contamination at high-touch points, metered dosing to ensure consistent soap usage and reliable wash performance, high-reliability performance under rapid-use cycles in peak periods, and minimal disruption to workflow in high-pressure environments such as hot lines and prep areas.
From a design standpoint, dispensers must be compatible with the hand-wash station, faucet type, mounting substrate and maintenance pathways so that they support, rather than disrupt, kitchen workflows.
Regulatory and Code Considerations
FDA Food Code – Hygiene Requirements
The FDA Food Code establishes requirements for employee hygiene and handwashing frequency in food-service environments. In practice, this means kitchens and prep areas must provide convenient, always-available hand-wash stations with suitable soap, water and drying facilities.
Automatic dispensers also make a compliance contribution through the provision of steady and lesser possible points of contamination on the actuation surfaces. Important references here are the FDA Food Code 2022 and the FDA guidelines on employee health/personal hygiene practices, which cover washing hands.
ADA Accessibility Requirements
In staffed or public facilities, touchless dispensers require the touchless reach range to comply with the ADA criteria for operable parts and reach ranges for staff and guests. The maximum operable parts reach range is typically 48 inches (1220 mm) above the finished floor in an unobstructed path.
Placement must be coordinated with sink geometry, splash zones and clear-floor spaces so that accessible hand-wash stations are genuinely usable for all staff and guests.
ICC/ANSI A117.1 – Accessible and Usable Buildings
For design and construction teams working under IBC-based codes, ICC/ANSI A117.1 accessibility provisions govern operable parts, clearances and mounting heights. This is often the technical backbone behind local accessibility amendments and plan-review comments.
Many Division 22 plumbing-accessory spec guidelines for automatic soap dispensers, including Section 22 42 39 examples, tie ADA and A117.1 requirements directly to dispenser mounting heights and operability language.
CALGreen and Sustainability Standards
As soap dispensers do not use water, it seems that they bear a more or less direct relationship to sustainability.
CALGreen (Title 24, Part 11) emphasizes material conservation, solid waste management, and Indoor Environmental Quality. Bulk refill systems, long-life housings and durable components all support compliance narratives in food-service projects pursuing green-building outcomes.
ASME A112.18.1 Context
Soap dispensers may be included in overall plumbing accessory specifications. ASME A112.18.1 may be properly referenced in conjunction with faucet and water supply fitting speciation’s, particularly in conjunction with faucet/soap dispenser combinations for hand-wash stations.
While dispensers may not be full plumbing supply fittings, aligning with the expectations of ASME A112.18.1 supports serviceability, durability and consistency with the rest of the plumbing system.
Engineering and Material Requirements
Durability and Surface Performance
Food-service environments demand equipment capable of resisting high thermal loads, aggressive cleaning chemicals and repeated impact from daily operations. Specifiers should assume that hand-wash stations in kitchens and dish areas are exposed to steam, grease aerosol and frequent wipe-downs.
Typical specification-grade materials include type 304 stainless steel (satin or matte finish) for robust, corrosion-resistant housings, high-impact ABS or engineered polymer housings for non-metal units where cost or weight is a concern, and sealed optical sensors and gaskets suitable for steam-dense kitchens and spray-down cleaning.
Manufacturer technical data (such as automatic dispensers made of stainless steel and used in food service) might assist in providing cycle life, corrosion, and cleaning agent information.
Soap Compatibility and Dispenser Mechanics
Design teams should test the compatibility of the identified soap product with the dispenser mechanisms. Important checks include soap viscosity limits and approved product types per manufacturer, pump mechanism type and expected service life, valve anti-clogging performance when exposed to food soils and hardened residues, and sensor activation range, lockout cycle and nuisance-activation behavior near sinks and splash zones.
Technical specifications may call for acceptable viscosity values and dosing quantities as well as restrictions on the use of sanitizers and foaming agents. These requirements should then be reflected in the product schedule under Division 22 or Division 10 specifications to prevent unauthorized substitutions on site.
Architectural Integration
Location Strategy
Dispenser placement should follow workflow mapping, minimizing travel distance for staff handling raw products or switching tasks. Poorly located soap points can discourage compliance or add friction to already compressed prep and plating sequences.
Recommended placements include locations directly adjacent to hand sinks in kitchens and prep rooms, at prep-line entry and exit points where staff transition between raw and ready-to-eat foods, near dishwashing and sanitation stations to support post-cleaning hand hygiene, and at staff restrooms, break rooms and locker rooms supporting back-of-house workflows.
Power Supply and Maintenance Access
Automatic dispensers may be battery-powered, hardwired (low-voltage) or hybrid. Each choice carries design implications for coordination, mounting and maintenance. Wiring pathways must be coordinated with mechanical and plumbing runs to avoid conflicts at crowded wall cavities.
Designers should avoid interference with P-traps, splash guards, blocking and backing at hand-wash stations and ensure front or top access doors can open fully without colliding with shelves, partitions or mirrors. It is also important to clarify whether refills are loaded from the front, top or below, and confirm clearances in interior elevations.
Maintenance efficiency is a major cost factor in high-volume operations, so designs that allow fast cartridge changes and easy access to power components will reduce downtime and labor cost.
Waste Reduction and Sustainability
Metered distribution tends to cut soap use by as much as 30% to 40% of conventional hand washing, especially during busy schedules. The bulk refill system available further reduces the disposal of packaging materials and helps in sustainable procurement practices in restaurants.
Sustainability stories in foodservice projects might correlate water and food dispensers to decreased waste, reduced deliveries, smaller storage needs, and increased compatibility with green building models such as CALGreen.
WaterSense does not offer certification for soap dispensers at this point in time; however, their guidelines for commercial fixtures and operations can be applied. Proper soap dispensing is necessary for assuring efficient rinsing at a low-flow faucet.
Example Specification Framework (AEC-Grade)
SECTION 22 42 39 – AUTOMATIC SOAP DISPENSERS
PART 1 – GENERAL
SUMMARY
Provide automatic, touch-free liquid soap dispensers for restaurant and food-service hygiene stations,
including kitchen, prep, dishwashing and staff restroom locations as indicated on drawings.
REFERENCES
References typically include ASME A112.18.1 for plumbing supply fittings, ICC/ANSI A117.1 for accessible and usable buildings and facilities, the 2010 ADA Standards for Accessible Design, and CALGreen (Title 24, Part 11) as the California Green Building Standards Code.
SUBMITTALS
Submittals should include product data (materials, finishes, mounting details and performance characteristics), mounting instructions and templates indicating required backing, clearances and power provisions, wiring diagrams for hardwired or hybrid units, maintenance manuals with recommended cleaning procedures and replacement-part lists, and soap compatibility requirements including viscosity range and approved product types.
PART 2 – PRODUCTS
MATERIALS
Use type 304 stainless-steel housing, corrosion-resistant, with concealed mounting where possible. Coordinate finishes with adjacent fixtures and kitchen equipment schedules to present a consistent appearance across the project.
PERFORMANCE
Specify metered dosing not greater than 1.5 mL per activation unless otherwise indicated, full compatibility with soap viscosity per the manufacturer’s published limits, sensor activation with adjustable sensing range suitable for the specified basin geometry, and lockout features or anti-nuisance controls to prevent continuous operation from reflected surfaces.
CAPACITY
Provide a minimum 1 L refill reservoir (or equivalent cartridge capacity) for high-traffic environments. Identify refill configuration (cartridge or bulk) in schedules and provide keyed or secured access covers as required.
PART 3 – EXECUTION
INSTALLATION
Install dispensers in accordance with manufacturer instructions and approved shop drawings. Mount operable parts at heights compliant with ADA reach ranges (typically not more than 48 inches above finished floor for forward reach) and coordinate clearances with ANSI A117.1 requirements at accessible hand-wash stations.
COORDINATION
Coordinate with faucets, splash zones, wall substrates and blocking requirements. Coordinate electrical connections and low-voltage cabling routing with Division 26 and confirm that doors, shelves and partitions do not obstruct dispenser access or operation.
COMMISSIONING
When commissioning, check the activation of the sensors, the accurate dosage, and the lockout function on each installed device. Evaluate the soap compatibility, the lack of clogging, and the nuisance dispensing during the initial fill, as well as the maintenance accessibility and the refill.
Summary for Food-Service Design Teams
Within food service settings, automatic soap dispensers are not just additional items in an environment but function as an integral part of the system at work. There should be synchronization between their design parameters and healthcare standards, accessibility needs, sustainable requirements, and realities in kitchens.
Well-chosen dispensers support compliance, reduce risk and strengthen lifecycle performance across restaurant, QSR, institutional and hospitality food-service operations.
Design & Specification Checklist
A list of considerations for designers might include: confirmation of alignment with FDA Food Code requirements concerning staff hand washing, as well as confirmation of alignment with ADA and ICC/ANSI A117.1 standards concerning reach ranges, operable parts, and clearances.
It is also important to coordinate with CALGreen and broader resource-efficiency goals, especially around refill systems and materials; reference ASME expectations where dispensers interface with plumbing-system components; prioritize durability against heat, steam, chemical cleaners and impact in commercial kitchens; check soap viscosity and product compatibility with the specified pump and dosing mechanism; locate dispensers based on real staff workflows between prep, cook, dish and service zones; and document power, wiring and maintenance access so that operators can service units quickly.
References · External Resources
Use these sources to support technical narratives, validate design decisions and align specifications with current guidance and standards for food-service hand hygiene and automatic soap dispensers.