7 Questions to Ask Before Buying a Commercial Sink

Monday, January 27th, 2014

7 Questions to Ask Before Buying a Commercial SinkRecently we’ve been bringing you advice about common restaurant equipment questions like how to choose a fryer and fixes for common commercial ice machine problems. This week we’re focusing on commercial sinks. No restaurant should be without a commercial sink, but there are a lot of factors to consider when buying a commercial sink. Today, ShortOrder is answering some of the most common questions about commercial sinks so you can choose the right one for your restaurant.

1. What kinds of commercial sinks are there?

There are dish/compartment sinks, mop sinks, and hand sinks. Dish/compartment sinks with 3 compartments are the restaurant standard. The 3 compartments of dish/compartment sinks are each dedicated to a specific purpose: one for washing, one for rinsing, and one for sanitizing. By separating these 3 functions, your kitchen (more…)

Everything and the Kitchen Sink

Tuesday, May 11th, 2010

Restaurant sinks provide your cooks, chefs and staff invaluable stations for cleaning, rinsing, sanitizing, draining and washing. Picking a good one can be a complicated affair. How many compartments do you need, and how long, not to mention drainboards?!  So where do you start? Hopefully this article will help shed some light on your considerations when purchasing a new sink for your restaurant.

NSF?

NSF stands for National Sanitation Foundation. They set national standards on how restaurant sinks and tables must be designed and constructed. Easy sanitation is the goal, to prevent contamination. Most health departments will require two drainboards.

Comps?

“Comp” is short for “compartment,” which is referring to the bowls in the sink. A 3-Comp Sink will have three bowls. The three compartment sink is the standard restaurant sink, with a bowl for each of the following:
bowl 1 – Wash pots, pans and utensils
bowl 2 – Rinse
bowl 3 – Sanitize

Steel?

You will want a stainless steel sink. Keep in mind, not all stainless steel is the same. The best is 300 series, then 400 series.

Your other consideration is the gauge of the steel. The smaller the number, the better. 14 gauge is thicker and stronger than16 gauge. 16 gauge sinks are usually fine unless you really need a large and heavy duty sink.

Drains?

You will generally have two options for drains, lever or twist handle. Both will allow you to drain your sink without having to reach your hand into dirty, hot water. Local sewage codes will determine your drain outlet size, either 1.5 inch or 2 inch diameter. The twist handle opens and closes with a twist and is easier to maneuver, therefore more popular. The lever drain opens and closes with a push for easy water evacuation.

Faucets

Your faucet will take a beating! Be sure to get the best faucet you can. Deck-mounted faucets are mounted to the sink and used when water lines come straight up from the floor. Wall-mounted faucets are mounted to the wall and used when water lines run in the wall. They can also be splash-mounted, which means they can be mounted to the back splash.

General requirements for sinks are:
– one hand sink per 5 employees
– one hand sink for each prep and cooking area
– one hand sink for every 300 sq ft of facility space

Look for NSF approval, it is a must! NSF approved sinks have back splashes, seamless welds and coved bowl corners. The drain boards should be seamlessly welded to the sink, have raised-rolled edges and a drainage slope between 1/8″ -1/4″ per foot towards bowl. All sinks carried by ShortOrder.com are NSF approved.

Looking for something else besides sinks?  No worries!  We have loads of other handy restaurant equipment to satisfy whatever need your kitchen requires!

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