Product Knowledge Guide: Sinks

Local health codes govern the size of kitchen (scullery) sinks, including the number and size of the bowls, water levels, backsplash heights and drain board sizes.

 

Minimum pot sink bowls should be 20 inches by 20 inches with at least a 12-inch water level and should have at least 3 compartments for washing, rinsing and sanitizing in addition to 2 drain boards. Three-compartment sinks typically feature a straight-line design, but operators can order different configurations, such as L-shaped and U-shaped. In addition, custom sink units can include up to four compartments, such as a disposer cone, pot washer, racks and shelves, a side splash and drain trough.

For greater cleaning capabilities, power sinks pump water through the soak bowl at a rate of 300 to 400 gallons per minute.

Sinks usually feature stainless steel construction for durability and easy cleaning. The steel can be type 430, which has a 16 percent chrome content, or the thicker, more durable type 304 that contains 8 percent nickel.

Sink components include a backsplash, compartments or bowls, a drain board, front roll rim, legs and fittings. Bowls may be fabricated or deep-drawn. In some instances, operators mount their sinks to the wall, but these units still use legs fitted with adjustable bullet feet for a level setting and support. In addition, operators can order most sinks with braced legs that prevent wobbling.

Common Applications

  • Handwashing
  • Bar use, including rinsing and washing utensils
  • Filling and draining mop buckets
  • Food preparation, such as washing produce
  • Used in conjunction with cooking equipment, such as braising pans
  • Pot and pan washing

Specifying Considerations

Equip kitchens with 1 hand sink for every 5 employees; 1 hand sink for every 300 square feet of facility space, and 1 hand sink for each prep and cooking area.

Specifying Mistakes to Avoid

Sinks featuring anything but a straight-line design may not fit through an operation's door in one piece. In such a case, the sinks must be brought into a kitchen in pieces and then welded into a single unit.
Research local codes to determine if a direct or indirect waste connection is necessary.

New & Notable Features

Warewashing sinks with waste troughs prevent food from running down and possibly clogging the drain.
Mobile handwashing sink carts are useful for kitchens with limited space, or where a free water line is not readily available, such as at outdoor cooking stations.

When to Replace

  • Structural leaks: Leaks from the stainless structure and not from drain fittings signify it is time to replace a sink.
  • Denting: Dents in the sink bowl bottoms and drain boards are typically signs that the sink has reached the end of its service life or the metal gauge of the sink construction is too light for the application.
  • Corrosion: This may be from rust caused by several issues ranging from overly caustic or non-approved food-safe cleaning materials to staff dumping food and/or highly acidic liquids into the bowl. Use proper cleaning methods to remove the residue. Doing so will make a big difference in the appearance of the sink.
  • Menu changes: Sometimes menu changes and increases in business require other equipment modifications in the kitchen, such as the use of larger vessels, pots and containers.

Maintenance Musts

  • Frequent cleaning and sanitizing of sinks is necessary to avoid rust and corrosion.
  • Operators should use only mild soap and water or non-abrasive cleansers to clean stainless steel sinks.

 

 

 

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