WTP……..
The potfiller is a long necked faucet that is attached to the wall to the left or right of the cooktop just beyond the exhaust hood. It is mounted to be lower than the hood. The faucet swings in and can fill pots on the burners closest to the side where it is mounted. Then if needed the pots can be slid across to other burners,
The control to turn on/off and amount of pressure is mounted on the wall below the faucet up-pipe. Typically it is a turn knob or X, as on an outside spigot. Since the pipe swings out from above the cooktop when you are not filling a pot it is not subject to direct contact by steam from cooking. It also keeps the controls cool by being outside the cooking area.
There is no need for any drains. We’ve used these for years in our home, and I had them in my commercial kitchens when I was in the catering business in the 1970s. Next time you fill a stockpot with 8 quarts of water to make pasta, notice how much lower the water level is after you cook the pasta. The food absorbs the water and you are lifting a pot with 25% less water to empty in the sink.
The only stove setups I’ve seen that have potfillers and drains surrounding the cooking rings are commercial wok ranges for Chinese restaurants. After cooking each dish, they swing the potfiller over the wok, run hot water, brush the wok and tip the water over the side into the drainage channel. This is not something that would be found in a home.
I know it is hard to visualize some of the things I post, but CR does not have the capability to copy and paste a picture into a post, not can I post a link to a photo.
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In terms of backup in the sinks, it’s not just about temperature (yad soledes bo).
Let’s suppose you have twin kosher sinks, one milchige and one fleishige. When leaving for work in the morning you place some frozen beef in the fleischige sink to defrost (intending to cook it when you come back mid afternoon). Your MIL (mine moved in 2 weeks ago) has her breakfast at 9 and washed her milchige cereal bowl, dumping the unfinished milk down the drain. It backs up the common waste pipe and covers the meat in the other sink. Temperature is less than 60 degrees F. You come home and find the meat covered in dried milk waste. Would you just wash it off and use it?
Many problems/aggravations are easy to avoid with a little advance planning and not great expense.