Planning to remodel a commercial kitchen or just need to replace an ageing sink?
It’s worth taking the time to learn about options before making any decisions given how much use these essential fixtures will get in the restaurant’s daily operations.
Read on to find out what to consider when buying a commercial sink.
Most restaurants have multiple sinks.
It would make little sense to replace a triple-sink wash station with a bar sink, so make sure to narrow down choices by intended use first.
Most restaurants have bar sinks, floor-mounted mop sinks, and prep sinks in addition to large, multi-compartment wash stations, so know the differences.
Every locale has slightly different building codes and laws governing commercial kitchens.
These often include a requirement that restaurants have a three-compartment sink for washing, rinsing, and sanitizing even if they typically use a dishwasher.
Restaurants are also required to have separate handwashing sinks for staff use. Restaurant owners should familiarize themselves with local codes or get in touch with an expert for useful information.
Number of Compartments
If there’s no requirement for kitchen owners to have a three-compartment sink, restaurant owners have more options.
They can purchase one-compartment or two-compartment models that are more space-efficient or larger, four-compartment sinks if space is not an issue.
It’s usually best to have at least three compartments even if it isn’t required by law, as this makes it easier for dishwashers to ensure all the dishes and equipment are adequately washed, rinsed, and sanitized.
Consider available space when choosing what sink to buy. It’s better to purchase smaller, multi-compartment sinks than large-basin, single-compartment sinks-; at least when it comes to dish stations.
It’s just too hard to ensure that everything is clean and sanitized when all the dishes get thrown in together.
Kitchen workers need a sink that is durable, stain-resistant, hygienic, and easy to clean. Stainless steel is the best material for meeting these needs.
Most restaurant owners purchase either 430 or 304 stainless steel sinks, although 304 stainless steel is more rust-resistant.
Stainless steel compartment sinks also come in different gauges that reflect the material’s thickness.
Restaurant owners typically purchase either 14, 16, or 18-gauge sinks. It’s important to note that 14-gauge stainless steel is the thickest of these, which makes it more durable, stronger, and longer-lasting.
Some commercial sinks come with drainboards that make it easier to dry washed dishware.
All sinks include holes for faucets, but the number of faucet holes varies depending on the model.
For dish stations, look for a sink that will support multiple nozzle, gooseneck, or pre-rinse faucets.
Budget and Price
While it’s never wise to choose a sink based on budget alone, the reality of owning a restaurant is that it isn’t always easy to come up with working capital for kitchen renovations.
Just make sure to balance the price with the other factors listed above.
A high-quality stainless steel sink will be well worth the investment.
The Bottom Line
There are many options out there when it comes to kitchen sinks, so restaurant owners should take their time and choose one carefully.
The factors above are all important but the final decision will likely come down to personal preference.
Just make sure not to prioritize fashion over function or price over durability and longevity.