What is a common method for food equipment to prevent contamination during discharge?

In food equipment, incorporating air gaps is a widely recognized method to prevent contamination during discharge. An air gap is the physical distance between the end of a drain pipe and the potential source of contamination, such as standing water or a waste receptacle. This gap effectively prevents any backflow of contaminated water into the food equipment, ensuring safe and sanitary operations. By maintaining this separation, food equipment can mitigate the risk of cross-contamination from sewage or waste systems, thus protecting the integrity of the food being prepared or served.

Utilizing other methods like pressure relief valves, direct drainage, and vacuum breakers may play roles in plumbing systems, but they are not specifically designed to prevent contamination in the context of food equipment discharge as effectively as an air gap.