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  1. Sorry for not introducing myself before posting (long time lurker on this forum) I come from a restaurant background. In my area this is a health code setup in commercial kitchens. It the case of an unseen sewage backup, it prevents contamination of food in prep sinks, or ice in bar wells and is mandatory. IMO since you are no longer a commercial kitchen, fill the gap with some spray foam and call it a day. This is it's only purpose. Once again apologies for no introduction
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