What is the minimum height that floor-mounted equipment must be off the floor?

Floor-mounted equipment must be elevated a minimum of 6 inches off the floor to ensure proper sanitation and to facilitate cleaning underneath. This height helps prevent contamination from dust, water, and pests that may accumulate on the floor. It allows for easy access to clean the floor beneath the equipment, which is critical in maintaining good hygiene practices in food service environments. Additionally, this clearance helps to reduce the risk of equipment becoming damaged by water, such as during cleaning or flooding situations, which can lead to further food safety concerns. By adhering to this 6-inch minimum requirement, food service establishments can maintain a cleaner and safer operating environment.