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Commercial Kitchen Sinks

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Commercial kitchen sinks are where the pots, pans and trays get washed, and where everything coming off the floor gets scraped and rinsed before it goes near a machine. A stainless steel kitchen sink built for commercial use is a bench with bowls pressed or welded into it, sized around gastronorm pans and tray stacks rather than dinner plates, and plumbed in as part of a fixed run.

Two things settle whether it works day to day: the bowls being deep enough for your biggest pan, and the drainer being on the side the dirty items arrive from. Both are set when you order and neither is easy to change later, so they are worth getting right first time.

The range splits by job. This page covers general kitchen sinks; a commercial sink for stockpots is deeper again, mop sinks are for cleaning water, and a hand wash basin is a separate fitting that cannot be shared with food washing.

A wash area is worth laying out once, properly. Request a callback and we will work through the bowl count, the drainer side and the plumbing positions with you.

These are the top FAQs for Commercial Kitchen Sinks

Single, double or triple bowl?

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.

Which side should the drainer be on?

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.

How deep do the bowls need to be?

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.

Who connects a commercial sink?

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.

Wall-mounted or free-standing on legs?

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.

Can a sink have a splashback?

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.

How is a stainless steel sink kept looking right?

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.