Sink

A commercial sink is the key piece of equipment in the washing and prep area of any food service establishment. Unlike an ordinary work table or shelving unit, this stainless steel fixture connects directly to the plumbing and is built to handle a constant flow of water, detergents and heavy cookware.

• Number of compartments: Single-compartment models suit small bars and bakeries or can serve as hand-wash sinks. Two- and three-compartment versions are intended for restaurant kitchens, where the workflow requires dishes to be washed, sanitized and rinsed separately.
• Work surface: Stainless steel sinks with an extra drainboard are handy for stacking dirty or already clean utensils, which saves kitchen space and eliminates the need for a separate table.
• Dimensions and depth: The size of the unit is chosen based on the room layout and the size of the pots, trays or gastronorm containers to be washed.

The right configuration streamlines dishwashing, reduces unnecessary staff movement and makes it easier to comply with sanitary standards in the kitchen.