Single Bowl Sinks
Commercial sink specification by kitchen
Plan the sinks around the flow from dirty to clean.
| Kitchen | Choose | Why | Range |
|---|---|---|---|
| Restaurants & pubs | Double-bowl sink with drainer, plus a dishwasher sink | Separate pot wash from glass and plate wash | View range |
| Cafés & takeaways | Double-bowl sink | Wash and rinse in one unit | View range |
| Schools & nurseries | Single-bowl sinks for prep and a separate hand-wash basin | Keeps food prep and hand washing apart | View range |
| Care homes | Double-bowl sink with drainer | Handles mealtime volume | View range |
A hand-wash basin must be separate from food and equipment sinks in any food business.
Frequently asked questions
Do we need a separate hand-wash sink?
Yes. Food businesses must provide a basin for hand washing separate from the sinks used for food and equipment, with hot and cold water. Your local environmental health officer can confirm the set-up for your kitchen.
Are taps and wastes included?
Usually the waste is; taps often aren't. Commercial sinks may take pillar taps, a mixer or a pre-rinse spray. Check the listing for tap holes.
Freestanding or inset?
Freestanding sink units stand on their own legs and suit most commercial kitchens. Inset sinks drop into a worktop.
Can you deliver and remove the old equipment?
Yes. See delivery options and book removal and recycling of old electrical equipment with the order. Gas and hard-wired equipment must be connected by a suitably qualified engineer.
Kitting out a commercial kitchen?
Trade pricing on volume, credit up to £20,000 and a dedicated account manager.