How So Many Sinks Should a Commercial Kitchen Have?

A competent restaurant consultant can help you with this facet of one commercial or eatery kitchen design by conducting the necessary research to ensure proper code compliance, possibly saving you precious time by not postponing the permit system.

The links below can help determine how many sinks you’ll need. As a rule of thumb, we will require at least one double sink inside the kitchen of the small coffee shop, takeout, or restaurant for washing & disinfecting equipment. Sinks are required in every commercial Renovating Small Kitchen, whether a small pastry shop or a huge restaurant. Consider what your eatery will utilize the sinks for and how frequently you’ll use them to determine how many sinks users need and what type to purchase.

Types of Sinks Used

Sinks for Hand-washing

You are meant to keep food preparation & washing separate from the area where you clean your hands or cookware, reducing the risk of cross-contamination and ensuring food safety. This sink is mainly designed for hand sanitization before and after food preparation. Every restaurant requires hand sinks for hand washing. They are typically located near preparing food or serve to reinforce so that they are easily accessible when needed. 

To avoid contamination of adjacent areas, they should be installed with kitchen backsplash or side splashes as needed. Some models include soap dispensers and hand towel holders. Hand sinks must be placed in or directly adjacent to washrooms and be easily accessible for staff working in food preparation, dispensing, and dishwashing areas, according to the Food Code.

Sinks for Dishwashing

After preparing food, your kitchen will wash and clean huge cookware such as soup pots & utensils in the cleaning sink. Deep sinks clean cookware and utensils after cooking and dish preparation. You cannot rinse your hands in a dishwashing sink because they are two separate processes; the washing dishes sink is where solid waste is handled, and you must always touch this same faucet to transform the water. While some people prefer a sink to a washing machine, the FDA Rules require a backup plan if your dishwasher fails. This is usually done with a three-compartment sink. 

Prep Sink

This sink will be used solely for food preparation, ” washing fruits and vegetables and adding more water to dishes once cooking. You can not use the same pipe to wash food and dishes, so you will need at least one small sink close to the prep area to wash food before using it! This keeps the same chemicals for washing the dishes separate from the food you intend to serve visitors, as chemical hazards are unpleasant and dangerous. 

The primary function of your prep sink is to maintain your safe to eat. Prep sinks help counter mode and serves as an excellent out-of-the-way location for washing vegetables, rinsing food, draining colander items, etc., necessitating your food to come into contact with water.

Scullery Sinks

A three-basin scullery allows you to efficiently complete all 3 phases of the cleaning procedure for your various trays, utensils, and pots. OOncompletion will be used for rinsing, the center for rinsing, and the other for sanitation. It is also required to have metal. The table (whether separate or as part of a scullery sink) to place the clean dishes on. Remember that if you buy an advertising dishwasher for one’s restaurant, you will still require scullery sinks. Our 3-bowl dish drainer sink serves as the primary wash sink for all of your kitchen utensils. There will be one basin for rinsing, one for rinsing, and one for sanitizing. 

Of course, you’ll need a large enough area at the back of the line to drain one wet item. This is your most giant sink; it may be enticing to choose one that does not but keep in mind that health codes typically require your scullery sink to be deep enough to drench at least 50% of your most giant pan.

Bar Sinks

The bar starts to sink are compartment drains built in a lower form to fit under bars & countertops. Serve several purposes, including emptying beverages. They can be outfitted with pace racks for easy bottle access. Can have either open or closed compartments underneath for glassware storage. Underbar sinks are designed for small spaces & may be installed beneath a worktop or bar. These compressed models are intended for use in small spaces.

Demands and Requirements for Space

Your commercial stainless-steel toilet bowl must fit into your available space. Smaller kitchens may be limited to a two-bowl stainless commercial sink. You must enter your space and determine which sink would fit. Before making a purchase, it’s critical to understand the space needs for each sink. Consider the size of one’s kitchen and the loudness of dishes and food materials running through the sink to determine the size of sinks you require.

Material Used In Sink

Stainless steel is the industry standard for professional kitchen sinks. It’s long-lasting, simple to clean and sanitize, and resistant to extreme temperatures. This is also the reason stainless steel eatery prep tables are used. The majority of Commercial Kitchen Equipment sinks have been made of stainless steel. Stainless steel is highly durable and simple to clean. There are two major types in use: type 430 & type 304. Commercial-grade metal containing chromium and nickel gives it excellent corrosion resistance.

Final Verdict

Most kitchens will also have three separate sinks to decrease the likelihood of cross-contamination. It’s imperative to distinguish between the sanitization sink and the preparing food sink, so bacteria don’t spread from one area to the next. Only some restaurants require a sink solely for food preparation. If you require a dedicated kitchen sink, your environmental and health officer or wellness inspector can advise you. Once dealing with potentially dangerous foods like meats or dairy, this is good practice.