The faucet category for commercial foodservice includes traditional types and prerinse units, with subcategories that encompass pot fillers, glass fillers, utility sprays and hose reels. The application will impact the type of faucet necessary. For example, hand-washing requires a lower rate of water flow, while filling pots or prewashing dishes requires a higher flow rate.

Local health codes govern the number of kitchen sinks, including handsinks, which in turn impacts the number of faucets an operation requires. The number of faucets also depends on the size of a kitchen. For example, a typical quick-service operation will have seven faucets, including two prerinse types and three for hand sinks. Faucets are specified separate from sinks.

Larger sinks and those with two, three or four compartments will typically have more than one faucet, one with a longer neck or a prerinse unit. Operators can choose to use combinations of different faucet types.

Faucets typically feature brass construction covered by chrome for appearance.

Commercial faucets come in ½ and ¾ inch sizes, which match up to the water line size. The ¾-inch faucets are common for high-volume needs, such as big scullery sinks where staff wash large sheet pans and for operations that need to fill sinks quickly with water. This type also serves as pot fillers for 40- to 60-gallon steam jacketed kettles.

By comparison, ½-inch faucets are the same size as residential types. These may have a .5 to 2.2 gallon per minute aerator on the end, which acts as a flow restrictor. Operators commonly use this size with three-compartment sinks, bathroom or hand-washing sinks and dipper wells. These faucets come in a variety of configurations, such as backsplash mount, deck mount and adjustable wall mount. Deck-mounted faucets attach through a hole in the bottom of the sink, while backsplash-mounted faucets are installed at a 90-degree angle.

Prerinse units use the most water, which is determined by the aerator. This type offers different spray heads with various flow rates ranging from .5 gpm to 1.6 gpm.

There also are single pantry style and double pantry style faucets, which are deck mounted. Most faucets install on an 8-inch center, but this depends on the sink. A 4-inch center is available for special needs. Although sizes are either ½ inch or ¾ inch, depending on the inlet supplies, adaptor and inlets vary and can accommodate other sizes.

Faucet spouts either swivel or are rigid and can be single, double-jointed, gooseneck and with spout-end control valves for wok-style ranges and pot fillers.

According to the Reduction of Lead in Drinking Water Act, also known as Senate Bill 3874, as of Jan. 4, 2014, a 0.25% maximum lead content, which is measured through a weighted average, is mandated of all pipes, fixtures and fittings that are sold in the U.S. for installations delivering water for human consumption. As a result, commercial faucets are generally constructed of lead-free heavy-duty forged brass.

Operators can choose between one, two or no handles. While two handles are often used for hand-washing and warewashing sinks, single handles are found in conjunction with kettles, braising pans, Chinese ranges and other equipment using water. Different handle types are available, including wrist blade handles, which are big paddles that make it easier to use the faucet with other parts of the body aside from the hands. Hands-free faucets, which operate with an electronic sensor, are recommended for hand-washing sinks to avoid cross contamination.

There are a variety of options with faucets. These include extra T connections, swivel spray valves, vandal-resistant aerators, antimicrobial aerators, single and dual swing, gooseneck and spout end control valves.

To operate more sustainably, foodservice operations are incorporating low flow faucets in kitchen hand sinks and bathrooms to conserve water. Hands-free or electronic faucets also can save water since these are timed in 10- to 15-second intervals, which tend to be shorter than the average hand-washing time of a minute.

Purchasing Considerations

Faucets are an obvious necessity in commercial kitchens, and operators have a variety from which to choose. These include hand sink faucets, prerinse types for cleaning dishes and utility types used for other cleaning jobs.

The rule of thumb is that commercial kitchens should have one hand sink for every five employees, one hand sink for every 300 square feet of facility space, and one hand sink for each prep and cooking area.

Faucets come in different lengths, depending on the type of sink. For example, a faucet for a three-compartment sink will need a 3-inch neck to reach each bowl or two faucets with a shorter reach. Many operators also prefer to have two faucets on a three-compartment sink in case one breaks.

Utility faucets feature one-piece construction to resist snapping or breaking. This type should include a threaded end that can be easily attached to a hose for cleaning tasks.

Operators have choices when it comes to hand sink faucets, including regular with hot and cold spigots, and 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.

Top and bottom brackets are available to support faucets with longer necks.

Cleaning and Maintenance

Generally, most faucets don’t require a lot of maintenance, other than keeping the exterior clean. Any other tasks should be done by a plumber or professional service agent.

Even a slow faucet drip can be costly over time. Manufacturers offer parts kits to repair problems. Stem gaskets or O-rings eventually will need replacement. 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.

A simple wipe down using a soft cloth and a non-abrasive cleanser should keep faucets looking new.

If the faucet leaks or squeaks, check it out. This shouldn’t happen if it’s being used correctly. There also may be a constant drip at the end of the faucet or by the handles, which may be caused by broken seals.

Inappropriate use includes swinging the goosenecks roughly or binding down on the faucet handles. Slide or swivel spigots also get abused often.

The service life for faucets is typically a year without a lot of abuse. This is when maintenance it typically needed. Water quality plays a role in how long the faucet will last. Water high in mineral content, or hard water, will compromise its integrity over time. This may be caused by a dirty screen filter, which catches sediment from water heaters or city piping. If this is clogged, it will restrict water flow. The filters easily unscrew and can be cleaned by operators. This should be done regularly or when water flow is reduced.

Replacement becomes necessary when the faucet shows signs of obvious corrosion. When this happens, the metal will start to bubble. By that time, the inside and cartridges may be impacted, compromising the flow and other aspects of the faucet.