Faucets are an obvious necessity in commercial kitchens, and foodservice operators can choose from a variety of types, including units designed for handwashing, prerinsing of dishes and various cleaning jobs.
Here, John Marenic, principal at Charlotte, N.C.-based Marenic Food Service Consultants, discusses the key factors operators should consider when purchasing a kitchen faucet.
Faucets come in different lengths, depending on the type of sink. For example, a 3-compartment sink will need a 3-inch neck to reach each bowl or 2 faucets with a shorter reach. Many operators also prefer to have two faucets on a three-compartment sink in case one breaks.
The shorter the faucet neck, the less likely it will break.
Because users can raise the neck for better accessibility, hand sinks with gooseneck faucets become easier to use.
Utility faucets are heavier duty and made from one piece to resist snapping or breaking. We recommend purchasing this type with a threaded end that can be easily attached to a hose for cleaning tasks.
Operators can choose from different types of hand-sink faucets, including regular with hot and cold spigots, or electronic movements, which are either electric with a motion detector mechanism or battery operated with rechargeable batteries. The latter saves money since the water pressure automatically charges the battery and there’s no need for an electrical connection by the sink.
Sinks with foot-valve-operated faucets or knee pedals are available for hands-free use.
Most are not aware that when the O-ring inside the faucet breaks from misuse or abuse, it is a simple fix. A box of O-rings is good to keep around as these tend to break often.
Top and bottom brackets are available to provide greater support to faucets with longer necks, which