Sinks and Faucets Buying Guide

Types of Sinks

The multiple types of sinks now available for foodservice operations are classified by function. There are sinks designed specifically for handwashing , for use at bars , for food preparation , for pot and pan washing and for washing of all other wares. For food safety purposes, operators should install NSF-rated sinks whenever possible. These must be manufactured with radiused seams, coved corners and integrally welded drainboards for most effective sanitation. Non-NSF units typically have unground welds and detachable drainboards.

Several faucets are designed specifically for use in foodservice operations. A swiveling faucet is required to reach each compartment of a sink used for warewashing. Handsinks can be equipped with gooseneck faucets , which have plenty of room to clean their hands without coming into contact with either the basin or the faucet. Faucets used to fill drinking glasses comply with NSF Standard 61, which sets standards for the plumbing and dispensing of drinking water.

In addition, operators can choose from faucets with two one or no handles. Each option is available in a variety of styles. Two handle faucets are the most common and are used in food preparation and production as well as in handwashing and warewashing. One handle faucets are used almost exclusively in conjunction with kettles, braising pans, Chinese ranges and other pieces of equipment. Units with no handles, or hands-free faucets , rely on electronic motion detectors to dispense water for handwashing. Such faucets eliminate the possible transfer of dirt and germs that occurs when multiple staff members touch faucet handles before and after washing their hands. These faucets, therefore, have significant food safety implications.

Capabilities / Footprints

Local health codes govern the size of kitchen (skullery) sinks, including the number and size of bowls, water levels, backsplash heights and drainboard sizes. Minimum pot sink bowls should be 20" x 20" with at least a 12" water level and should have at least three compartments (wash-rinse-sanitize) and two drainboards. These are typically installed in a straight-line design. In addition, customized sink units can include, a disposer, a pre-rinse spray valve, a dipperwell, or an overflow pipe.

Standard Features

Sinks are usually made of stainless steel for durability and easy cleaning. The steel can be type 430, which has a 16% chrome content, or thicker, more durable type 304 that contains 8% nickel. Sink components include a backsplash, compartments or bowls, a drainboard, front roll rim, legs and fittings. Bowls may be fabricated or deep-drawn. In some instances, sinks are mounted on a wall, but they are typically supported by legs fitted with adjustable bullet feet for a level setting. Faucets, since they are plumbing components, are typically made of brass, then covered by chrome for appearance.

Optional Features

Fit a sink with a waste trough to prevent food from running down and possibly clogging the drain. To provide extra storage space, install shelving in conjunction with a sink. Also, sink designs can accommodate undercounter warewashers. Swiveling faucets come in various heights and lengths that allow operators to place different types of wares into a basin cleanly. One option that operators could find useful for the back of the house is oversized faucet handles that allow staff to turn the water on and off with their wrists. These are especially useful in situations where staff members handle raw meats and other items that present significant food safety risks. Also, sinks that do not come with dish tables can have customizable clean and dirty dishtables added.

Mobile sink carts Mobile sink carts are useful for kitchens where space is limited, or a free water line is not available. Mobile sink carts make it easier to move and clean behind the equipment. They can come fully equipped with fresh water and waste water tanks, soap dispensers, paper towel holders, bumpers and stainless steel push bars.

Operators can select from several specialty attachments for installation along with a sink or along/in place of a faucet. Pre-rinse spray arms work well with warewashing sinks. These attachments remove food particle from pots, pans and tableware before staff place these items into a sink’s washing basin or a warewashing machine. In addition to pre-rinse spray arms, operators can equip their sinks with small spray nozzles attached. These nozzles help rinse dishes both before and after scrubbing.

Purchasing Guidelines

Operators should consider useful features, such as easy-to-clean corners and seams and designs that limit splashing. These features extend the life of a sink, limit the labor needed to clean and maintain them and help ensure food safety. Disposers work well with sinks for washing pots and dishes. Other related items to consider when purchasing sinks include soap, soap dispenser, paper towels and cleaning, rinsing and sanitizing agents for warewashing.

Maintenance Requirements

Frequent cleaning and sanitizing of sinks are necessary and preventative care to avoid rust and corrosion is advised. Only mild soap and water or non-abrasive cleansers should be used to clean stainless steel sinks, which should then be rinsed and wiped dry. Such cleaning requires relatively little effort, so operators should be encouraged to instruct staff to clean a restaurant’s sinks on at least a daily basis. Restaurant employees should avoid abrasive cleansers, however, since they will scratch and dull surfaces.

Staff members must be told not to send food particles down drains of sinks not equipped with disposers. Doing so may cause a sink to clog, severely disrupting an operation and possibly requiring an expensive visit from a plumber.

Operators should immediately address a leaky faucet or a sink’s leaky plumbing. While leaks may seem like just an annoyance, a small leak can consume literally tens of thousands of gallons of water per year, according to the government’s Energy Star program. Such leaks, which can often be fixed with a small washer with a price tag of less than $1.00, can cost an operation more than $1,500 in water and water-heating bills over the course of a year.

Food Safety & Sanitation Essentials

The food safety implications of sinks are clear. When used properly, sinks wash dirt and other contaminants from food before preparation. Handwashing sinks help to comply with HACCP guidelines in foodservice kitchens, and help prevent the spread of foodborne illness. Handwashing sinks should be readily accessible and very visible, and employees should be educated as to proper handwashing techniques. Benchmarks to consider are: one hand sink for every five employees; one hand sink for every 300 sq. ft. of facility space; and one hand sink for each prep and cooking area.