The FDA Food Code and local health departments dictate the minimum number of sinks necessary in every commercial kitchen design. Beyond the quantity of sinks, there are other things to consider, such as the design and extra features. Consider how you’ll utilize each particular sink to determine which features will fit your needs. The varieties of commercial kitchen sinks available and the extra features that can make them more comfortable to operate or more suited to certain jobs are outlined below.
Sinks for the hands
Every foodservice establishment must provide at least one hand sink in a convenient place for personnel to use before handling food, after using the toilet, or after taking a smoking break, according to the FDA food code. You may install a drop-in sink into an existing counter or table, or you can go with a wall-mounted or pedestal-style installation. Some versions include pre-installed faucets, while others include cutouts for deck- or splash-mounted faucets. A backsplash is standard on most hand sinks, but some feature side splashes on one or both sides. Side splashes on sinks near food processing facilities are required under the food code.
Additional amenities, such as built-in paper towel and soap dispensers, are available on certain hand sinks. Knee valves or foot pedals can be used to turn the water on and off instead of handles, which is typically preferred in the foodservice industry to avoid workers touching filthy faucet handles with clean hands.
Sinks with compartments
Washing fruit, emptying colanders, filling pots, freezing food, and other meal prep activities are all done in one-compartment sinks. When not being utilized for food preparation, these sinks may be used for soaking dishes and other cleaning activities.
Two-compartment sinks are ideal for thawing food, washing produce, scraping/soaking dishes, and cleaning goods that don’t demand the usage of three sinks.
Most health agencies demand a three-compartment sink for the 3-sink technique of dishwashing. One compartment is used for washing, one for rinsing, and one for sanitizing in this dishwashing procedure. The sanitizing compartment will either utilize a water heater to disinfect dishes with hot water or act as a soaking bin for sanitizing chemicals to soak in. Even if a commercial dishwasher is installed, most health agencies require every restaurant to have a three-compartment sink as a backup solution in case the dishwasher fails.
For the three-sink approach, a four-compartment sink is utilized, with an additional compartment for soaking, scraping, or food disposal. Some health authorities permit the use of four-compartment sinks for the three-sink wash, rinse, and sanitize procedure, with an extra compartment for handwashing.
Sinks for Bars
Bar sinks are compartment sinks that are designed at a lower height to fit beneath bars and counters. These sinks have all of the same choices as compartment sinks, but they also have a few more features that come in useful in a bar setting. An insulated ice chest next to the sink or a trash chute right in front of the basin are also options. Glasses, bottles, and other goods can be stored in the open or enclosed storage bases of these sinks. While speed rails aren’t standard on any models, they may be added to most bar sinks to give quick access to bottles.
Drop-in sink & Undermount sink
When adding a sink to an existing surface, such as a countertop or worktable, a drop-in or undermount sink is appropriate. A drop-in sink is dropped into a recess in a countertop and has a broad flange on top to create a rim. An undermount sink is fitted beneath a cutout that is the same size as the sinkhole, leaving no rim on the tabletop. Undermount sinks are harder to install, but they produce a more appealing and easy-to-clean countertop. Square, rectangular, and circular forms, as well as one to three compartments, are available in both types. Backsplashes and side splashes are sometimes found on these sinks. Deck mounting is used for any included faucets or faucet mounting holes.
There are two sorts of portable sinks, each with its own set of applications. A soak sink is the most basic type of portable sink, consisting of a stainless steel bin with a drain set on legs with rollers. These bring a mobile soaking sink to your dish room and can also be used as a utility sink that you can move about to clean whatever you need. There are no taps on them, but they may be wheeled to a water source, such as a pot filler or a pre-rinse faucet, as required. Soft rubber bumpers to protect walls and equipment, lever drains for easy control, and silverware chutes to make loading the sink with utensils simple are just a few of the options available.
A handwashing cart is the second sort of portable sink, and it’s excellent for mobile foodservice businesses that require a place to wash their hands while they’re not near running water. These have clean water and wastewater tanks, as well as the ability to plug in for hot water. The majority of them have soap and paper towel dispensers. Some have a water pump, while others use a foot pedal to operate.
Filling and emptying mop buckets, as well as cleaning mops, are all done at the mop sink. Employees won’t have to lift large mop buckets if these sinks are set on legs or installed on the floor. A tall janitor closet with additional shelves and occasionally storage room for a mop bucket are also available with mop sinks. Side splashes are available on open mop sinks, and some feature a drop-front design to make emptying mop buckets more convenient. Floor sinks do not have built-in faucet holes, although most leg-mounted sinks do feature faucet cutouts for splash-mounted faucet installation.