This section is from the book "American Plumbing Practice", by The Engineering Record. Also available from Amazon: Plumbing: A working manual of American plumbing practice.
Figure 8 is a view of the kitchen arrangement. K K, etc. are boilers, and L L, etc. are steamers, to all of which live steam is supplied through pipe S, and returns through pipe E. F F are wooden vegetable tanks, and D is a wooden soaking tank. Q Q are iron safes, and Z Z their drip pipes.
G is a trap vent from the waste of tank F, and I is a trap vent from trap on safe wastes. C C C are cold, and H is a hot-water supply pipe. A is a steam, and B a hot-water pipe for flushing traps for tank D.
J J, etc. are 2-inch ventilation pipes for taking the vapor away from the cooking food. They are received in 3-inch branch N, which discharges through 6-inch pipe O into an exhaust flue, which conveys it away from any danger of penetrating the hotel rooms.
Figure 9 shows a cross-section through one of the copper boilers K ; the meaning of the same reference letters is the same as in Fig. 8. A chamber is formed between the outer and inner shells, and receives live steam which is used for cooking.
Figure 10 shows the dishwashing sinks G G, in the scullery. The waste traps are commanded by screws as at S. E E are draining boards. H is a hot, and C a cold-water supply, and A is a live steam pipe with branches D D, etc., and perforated heads K K, etc., for blowing steam into the water to heat it rapidly in the sinks. The 2-inch trap pipes V V are connected by branches M and N respectively with the steam and cold-water pipes, so as to clean out the wastes in the following manner : Close valve O and open P; then steam will be forced through lower part of vent pipe V and through waste pipe W to the sewer, blowing out all grease, sediment, and other obstructions; then close P and open Q, and the pipe will be flushed with hot water, and the trap seal restored if broken; finally close Q and open O and then the operation is completed. This system has been applied to all the sinks in the kitchen.
Throughout the kitchen waste system, which is separate from main building, all pipes are cast iron with rust joints. A full diameter, open-way valve is set below the sink strainer in each waste pipe, permitting discharge from above and preventing the escape of steam into the sink.
Figure 11 shows a large grease trap, through which all waste water from the kitchen is discharged to the subbasement sink S. A is the inlet, and B the outlet pipe, both 2½ inches in diameter; C is a key valve, and D a screw plug for emptying by means of a hose. P is a supporting-pipe frame. The top is removable. All water pipe in this hotel is of galvanized wrought iron, except where plated brass pipe is exposed in the toilet-room. etc.
All waste, soil, and vent pipes were tested to about 40 pounds hydraulic pressure after being set. William Schickel & Co., of New York, were the architects, and John Toumey & Son, of New York, executed the plumbing.