A standard component in the back of house, foodservice operators use prep sinks to wash dirt and other contaminants from food before preparation.

Prep sinks come in different formats and may be as simple as a worktable with one or two sinks welded into the top. Foodservice operators use prep sinks in designated for areas where ingredient prep takes place for such menu items as salads, fruit dishes, vegetarian meals and more.

Sink components include a backsplash, compartments or bowls, a drain board, a front roll rim, legs and fittings. Bowls may be either fabricated or deep-drawn. In some instances, sinks are mounted on a wall, but they are typically supported by legs fitted with adjustable feet for appropriate leveling. In addition, braced legs can help prevent sinks from wobbling during use.

Local health codes mandate the aspects of commercial kitchen prep sinks. This includes the number and size of bowls, water levels, backsplash heights and drain board sizes.

The standard prep sink measures 4 to 6 feet long and 24 or 36 inches wide. These units should be large enough to hold the maximum quantity of bulk product that the operation will wash or rinse during a prep period. In terms of construction, the actual sink bowls typically use 14-gauge 304 stainless steel to accommodate high-volume use. Welded bases are available, too.

Operators can also customize prep sinks as a 3-compartment unit with a disposer welded either into the top or one of the sink bowls. Check with local health departments to understand their requirements for prep sinks as some municipalities do not allow the use of disposers in commercial kitchens.

Prep sinks will often come with polymer cutting boards that fit over the top of the bowl. This allows for convenient trimming, cutting and slicing of fruits and vegetables. Because prep work occurs over the sink, the food scraps will go directly into the disposer. When not in use, operators often store the cutting boards in a stainless slot-type holder welded underneath the sinks.

Prep sink options include predrilled hat channels that accept L brackets, die-stamped or fabricated doors, casters, and stainless or black plastic faucet handles.

Some sink designs can accommodate undercounter warewashers. Antimicrobial coatings are also available on some sink models to help slow down the growth of bacteria, mold and mildew that may cause stains, odors and the degradation of wash surfaces.