Do you need two sinks in a commercial kitchen?

You will need to offer cleaning, disinfection, and storage facilities for operating utensils and equipment. These facilities must be corrosion-resistant, easy to clean and provide an appropriate supply of hot and cold water. They must also be connected to an effective drainage system. The following links can assist you in determining the number of sinks required. As a general rule, we will want a minimum of one double sink for washing and disinfecting equipment in the kitchen of a small café, takeout, or restaurant.

Additionally, you must build one or more wash hand basins in locations where open food is handled and prepared for the sole purpose of handwashing.

You will need to offer cleaning, disinfection, and storage facilities for working utensils. Along with a basin for cleaning equipment, you’ll need to supply a separate sink for washing food as required. Each sink or other food-washing facility must have an appropriate supply of hot and/or cold potable water and be linked to an effective drainage system. Sinks used to wash food must be maintained clean and disinfected as needed. For more information visit the leading stainless steel commercial sink now!

stainless steel commercial sink

What Material is best?

The great majority of commercial sink units are stainless steel, which is very sanitary, robust, and durable, making it ideal for use in high-volume restaurant kitchens. However, stainless steel comes in various grades, and the table you pick will be either 304 or 430 grade.

304 stainless steel (sometimes referred to as 18-10 when used to produce flatware) is a commercial-grade metal most frequently used in tables and sinks. The 18-10 refers to the chromium and nickel content, respectively, indicating that the metal is nonmagnetic.

430 stainless steel (also known as 18-0 when used to produce cutlery) has no nickel, making it more minor corrosion resistant than 304 stainless steel. This reduces the cost of manufacture and makes it relatively affordable to replace.

Choose between fully assembled or flat packed commercial sinks.

Wholly Assembled and Flat Packed

  • They are frequently welded to increase strength and durability Generally more expensive Simple to install in tiny spaces Generally less durable due to the lack of welded connections.
  • Increased joint stress resistance It’s challenging to enter small spaces or through narrow entrances. Generally less expensive, as you must construct it. Construction may be time demanding.
  • Delivery may be more expensive due to the item’s size. Delivery is frequently less costly when the product is more minor.
  • Can be disassembled and reassembled for transport or storage

Consider how frequently the unit will be used and the size of the entry points to the area where it will be utilized when deciding between an entirely constructed or flat-packed unit. If it will be used just once or twice a day and have a relatively small kitchen, a flat-packed sink is a better choice, but a pedestal sink is generally a better choice if you operate a bustling restaurant kitchen.

What Sinks Do You Need?

Having the appropriate variety of sinks in your kitchen can help maintain an efficient and clean working environment. The number and size of sinks required depend on your kitchen’s production and staffing levels; a tiny café will require fewer sinks than a 100-cover restaurant.

However, regardless of size, there are some sorts that every kitchen requires. These are the sink types:

  • Handwash sinks — built exclusively for hand washing

 You are intended to separate food preparation and washing from the area where you wash your hands or cookware, decreasing the danger of cross-contamination and assuring food safety.

  • Pot wash sinks – deep sinks used for cleaning cookware and utensils following cooking and dish preparation.