A pantry sink (Fig. 32) should always be provided with a drain board. It is a smaller fixture than the kitchen sink, and is nearly always of the plug-strainer and overflow type. Its faucets are gener ally of the high-nozzle type, like those for shampoo but of smaller capacity and better adapted to rinsing than are kitchen-sink faucets. Indeed, the pantry sink proper need not necessarily differ at all from sinks used for other purposes. Every feature of its trim mings and setting is intended to best serve the butler's needs.
The waste matter from the butler's sink is not like that from the kitchen sink; hence the waste pipe is not necessarily so large, nor is a grease-trap so badly needed. Grease in considerable quan tities finds its way into kitchen-sink waste pipes. It floats on the stream of waste water as it travels through the pipe, and, being always next the in terior surface, either adheres thereto on contact, or by a re duction in tempera ture is chilled and congealed, thus clinging to the pipe walls. Successive layers of grease are in this way accumulated, and the bore of the pipe is finally reduced so much that solid matter easily completes the stop page. Forcing out, and then filling the pipe with boiling lye water, and again flushing with hot water, will usually remove most of the obstruction. Sometimes the lye loosens the grease in chunks, which cicg the pipe seriously at the first favoring point, and the pipe must then be cleaned manually.
When once choked with grease, the pipe must ultimately be opened and cleaned by hand, often at material expense when long lines are deep underground. To avoid this trouble, various traps (of which two examples are shown in Fig. 33) have been designed to separate and collect the grease, either by flotation or by chilling— generally by the former. Traps to collect the grease by flotation were formerly improvised by the plumber, being placed in the drainpipe just outside the building. This location left too much pipe subject to choking between the grease-trap and the sink; and the trap itself often became a generator of bad odors in warm weather.
The grease-traps now commonly furnished are placed in the kitchen under the sink, and frequently serve as the regular trap for the fixture. The grease is easily removed by lift ing out the container or by skimming the top. Hinged bolts with
thumb-nuts secure the covers so that they can be easily and quickly opened and securely closed.
Traps which chill the grease are not used so much as those acting by simple flotation, but they do the work per fectly. The chilling proc cess is accomplished by means of a water jacket through which the cold-water supply passes.
The water entering low, surrounds the wall of the pot trap within, and passes out high up on the opposite side (see fixture at left in Fig. 33). Circulation—or, rather, change of water—in the jacket, is dependent on the amount of water used at the fixtures.
The usual slop sink is 18 by 22 inches and about 12 inches deep. Generally it is furnished mounted on a trap standard, as in Fig. 34, which serves the double purpose of support and waste-trap.
Care should be taken before installing a fixture placed upon a trap standard, to examine carefully whether the seal of the trap is provided for by suitable interior partitions. It is not uncommon to find defects in the casting, if of iron or brass—or in the porcelain, if of that material—which would seriously affect the maintenance of the water seal. In fact, it is desirable in connection with slop sinks, as with all other fixtures, that the trap be of such a form as to show clearly, even after being set in place, the position of the various por tions which constitute the trap and maintain the water seal.
The waste pipe is never less in diameter than 2 inches, and is usually 3 or 4 inches. The outlet is invariably through an open strainer.
Slop sinks are made in all the materials common to other fixtures except natural stone. These sinks are to the chambermatd what the kitchen sink is to the cook. The shape and liberal-sized waste are well adapted to removing slop and scrub water. In the complete fixture, the sink is provided with an elevated tank and flushing rim, to cleanse the fixture walls; also with hot and cold supplies for drawing water, rinsing mops, etc. The supplies usually connect between the valves, and terminate with a long spout with pail-hook and brace. The spout supports the pail over the center of the sink while filling. The ordinary slop sink is provided with hot and cold faucets; and as the rims of the cheaper kinds are plain flanges, no tank flushing is possible.