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Commercial Stainless Steel Sinks

Commercial Stainless Steel Sinks

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You can get the whole wash-up bench here: single, double and triple bowl benches, splashbacks, pot undershelves and hand basins. Delivered anywhere in Australia.

That means one order to track and one number to call if something goes wrong, instead of chasing three suppliers. A commercial stainless sink takes the work every day — pre-rinsing dishes, scrubbing pots, washing hands before prep — and stainless steel does not rust, does not stain and wipes clean, which is why commercial stainless steel sinks are the standard. Our range includes single bowl sinks for small cafes up to triple bowl benches for big kitchens, so you can buy the size that suits your business at its current size, then size up as your business grows, and your sink and the rest of your cooking equipment can come on the one order.

Buying several or fitting out a whole site? Get a quote and we will price the commercial stainless steel sinks you need together. Related ranges: commercial kitchen sinks and commercial stainless steel kitchen mop sinks.

These are the top FAQs for Commercial Stainless Steel Sinks

How is it different from a sink at home?

Size and build. A ceramic or stone sink is not made for a busy kitchen; stainless steel is, and it is easier to look after. Commercial sinks are bigger and usually come with stainless steel benchtops and splashbacks around them, so the whole wash station wipes down at the end of the day. Stainless steel is also non-porous, so nothing soaks in, and it does not rust or wear out.

Single, double or triple bowl?

It comes down to how much you wash and how big it is. Stainless steel handwashing sinks are small by design. For everything else, start with how many dishes you do, whether they get pre-rinsed before going into the dishwasher, and the size of the pots you are washing.

If you hand wash a lot of big cookware, or you want two people on the sink at once, go double or triple bowl. Double lets you wash in one bowl and rinse in the other. Triple is for washing, rinsing and sanitising by hand where there is no dishwasher. A small cafe or restaurant with a dishwasher is usually fine with a single bowl and a drainboard next to it.

Why 304 stainless steel?

It is the grade the trade uses. 304 lasts, it does not rust, it is easy to keep clean and it does not cost a fortune. Check the product page states 304 before you buy.

Where should the sink go?

Where people already walk. Put it near the prep bench, or next to where dirty plates and cutlery land so they can be rinsed before they go into the dishwasher. Get that right and you cut the traffic across the middle of the kitchen, and you stop raw and cooked food crossing paths.

How do I clean and look after it?

Wash it down at the end of every shift, whether it is a dish sink or a hand basin. Hot soapy water and a cloth takes off the oil and soap film so it starts clean the next day.

Clean the shelf underneath now and then, and check the connections and joins while you are down there. Stronger disinfectants are fine. Go easy on gritty cream cleansers, because they scratch the surface and it degrades from there.

Can I get left or right hand bowls?

Yes. Sinks come in a range of sizes, layouts and orientations, and which side the bowl sits on depends on where your doors and appliances are.

Splashbacks are worth adding: they make the sink easier to clean and they keep hot soapy water off the wall. A pot undershelf is useful in any kitchen and close to essential in a small one, especially paired with wall mounted stainless shelving so the pots and tools are within reach.

What else are commercial stainless steel sinks called?

You will see commercial stainless sink, commercial ss sinks and commercial stainless steel utility sink used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full commercial stainless steel sinks range to see every option side by side.

How many sinks does a commercial kitchen need?

Most councils expect separate sinks for hand washing, food preparation and pot washing. Requirements are set locally, so check before the fit-out is built. Hand basins are a separate fitting and cannot be shared with food washing.