Commercial Stainless Steel Sinks

Commercial Stainless Steel Sinks are different from the everyday sink you’d find in your own kitchen or bathroom at home. In contrast with ceramic or stone sinks, stainless steel is designed to be used in a busy commercial setting, while also being easier to maintain. They’re often larger, and surrounded by stainless steel benchtops and splashbacks as well, which serve to help keep your washing station tidier and more simple to clean up at the end of the day. Hygienic design is always a major focus in any commercial kitchen, and stainless steel is non-porous, and it’s resistant to corrosion and wear.

While stainless steel handwashing sinks are, by default, smaller and more compact, the size of sink you’ll need for commercial kitchens and their cleanup can vary depending on a few factors. First, you should consider if you’ll need to be doing high volumes of dishwashing - or pre-rinsing before putting dishes into the dishwasher - and the size of the dishes you’re washing.

If you have a lot of large cookware that needs to be hand washed, or you want staff to be able to use the sink simultaneously, a double- or triple-bowl bench may make sense. This allows for the separation of tasks (pre‑rinse, wash, rinse) and gives you improved workflow. For smaller cafes and restaurants, you may find a single bowl sink with an adjacent drainboard is enough for your needs.

304 stainless steel is widely considered the industry standard for commercial kitchen equipment because it ticks all the boxes in terms of long-lasting durability, corrosion resistance meaning it won’t rust, and it’s hygienic and easy to clean, along with being a solid, affordable investment.

The placement and setup of your stainless steel sink and bench has a major influence on how smoothly your kitchen functions, and also impacts how effective your hygiene practices are. Generally, we recommend placing your sink within the natural kitchen workflow, whether that’s near the food prep area, or near the zone that used plates and cutlery go so they can be rinsed before being put into the dishwasher. By placing them in the optimal location, you can reduce traffic and blockages within the kitchen, as well as minimise cross-contamination risk.

Generally, we recommend cleaning your sink at the end of each shift. It makes no difference if you’re using your sink for dishes or to wash your hands, maintaining a clean and hygienic environment is essential. Giving it a wash down with hot, soapy water and a sponge or cloth removes any oil or soap build-up, keeping it clear for the following day.

Periodic cleaning of the shelving underneath the sink is also important, and checking over the connections and joinery can help extend the lifespan and integrity of your sink. While it is safe to use stronger disinfectants on your sink, we recommend avoiding using excessive amounts of cream cleansers with microparticles, as this can scratch the surface of your sink and degrade it over time.

Commercial kitchen sinks come in a range of sizes, formats, and orientations, all to match your kitchen’s needs. You may prefer a left or right hand bowl placement depending on where your sink is located in relation to doors and other appliances.

Equally, additional features like splashbacks can make cleaning the sink itself easier, along with protecting your walls from hot soapy water while you’re cleaning. Pot undershelves are useful in general, though especially for smaller kitchens looking to optimise their storage, they’re ideal to combine with wall mounted stainless shelving for fast access to essential tools, pots and pans.