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…)

How to Buy Restaurant Sinks

Friday, February 26th, 2010

With restaurant sinks, easy sanitation is the goal. Local health departments typically require two drain boards, and the NSF (National Sanitation Foundation) sets standards on how restaurant sinks must be designed and constructed. When you’re buying restaurant sinks, here are some things to keep in mind before you finalize your order.

One of the most basic things to look for is NSF approval. An NSF-approved sink will have a backsplash, seamless welds and coved bowl corners. Additionally, the drain boards should be seamlessly welded to the sink, have raised-rolled edges and a drainage slope between 1/8″ and 1/4″ per foot towards the bowl.  Shopping at ShortOrder.com makes it easy to find NSF-approved sinks — that’s the only kind we carry!

A common misconception is that all restaurant sinks are made of the same kind of stainless steel. This isn’t true, however: Not all stainless steel is the same. The best kind is 300 series, followed by 400 series. The gauge of the steel is another consideration to make, as the smaller the number, the better. For example, 16-gauge  steel isn’t as strong as 14-gauge steel. Still, 16-gauge sinks are fine unless you need a large, heavy-duty, three-compartment sink. Stainless steel sinks will last longer than standard porcelain sinks.

Something you’ll need to decide on is how many restaurant sinks you’ll need. To help you figure that out, check out these guidelines:

  • 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

The 3 compartment sink is a restaurant standard, and its compartments are used for washing pots, pans and utensils, rinsing, and sanitizing.

At ShortOrder, we’re proud to carry a wide variety of restaurant sinks from Advance Tabco, Eagle and Glastender. Our Low Price Guarantee makes it so you have the assurance that you’re getting what you need for the  best price. Start shopping for restaurant equipment today at ShortOrder.com.

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