Commercial Kitchen Sinks

Single where the sink is for rinsing and the machine does the work. Double where you need to wash in one bowl and rinse in the other. Triple where there is no dishwasher and you are running a wash, rinse and sanitise sequence by hand.

Your local food safety requirements may set the minimum, so check before you choose. Where a machine is doing the volume, see commercial dishwashers and commercial dishwasher sinks for the pre-rinse setup that feeds it.

Whichever side the dirty items arrive from, so the work moves in one direction and clean items end up nearest where they are put away. Getting this backwards means staff crossing over each other all shift.

Stand in the room and walk the movement before you order. Left-hand and right-hand versions are usually both available, and the drainer side is stated on each product page.

Deep enough for the largest thing you wash. If that is a gastronorm pan or a baking tray, a shallow bowl will have water over the floor within a minute of starting.

Measure your biggest pan and compare it against the bowl dimensions on the product page; our specifications page explains how we list them. The gastronorm trays and commercial cookware ranges give you the sizes to check against.

A licensed plumber. Commercial kitchens have requirements around waste, trade waste and backflow that go well beyond a domestic sink, and the certification at the end is what a council inspection will look for.

We supply the sink; the connection is a trade job. Our appliance installation page covers what we can arrange and the fit-out and project management page covers larger jobs.

Legs for most kitchens, because the sink can be levelled on an uneven floor and moved if the layout changes. Wall-mounted frees the floor underneath for cleaning but commits you to the wall taking the load.

Free-standing units usually come with an undershelf, which is useful storage directly under the wash area. See commercial undershelves if the sink you want does not include one.

Most commercial sinks are supplied with an upstand at the back for exactly this reason, because water thrown against a bare wall gets behind the sink and stays there.

Check whether the upstand height suits the wall finish behind it. Where the sink sits under shelving, keep the shelf high enough to work under — see commercial kitchen wall shelves.

Rinsed and dried rather than left standing wet, and cleaned along the grain with a neutral detergent. Most of the marks people think are rust are deposits from hard water or from something steel left sitting in the bowl.

304 stainless steel is the food-safety grade used in Australian commercial kitchens and it takes daily washdown well. Avoid chlorine-based cleaners sitting in the bowl, and keep the right products on hand from cleaning supplies.