The NSF (National Sanitation Foundation) sets national standards on how restaurant sinks and tables must be designed and constructed. Easy sanitation is the goal. Almost always your local health department will require 2 drain boards.
Why 3 Compartments?
The 3 compartment sink is a restaurant standard.
- Wash pots, pans and utensils
Not all stainless is the same. The best is 300 series, then 400 series.
Gauge of Steel
The smaller the number the better in this case. 14 Gauge is thicker and stronger than 16 gauge. 16 Gauge sinks are really fine unless you really need a large and heavy duty 3 compartment sink.
Look for NSF approval, it is a must! NSF approved sinks have backsplashes, seamless welds and coved bowl corners. The drain boards should be seamlessly welded to the sink, have raised-rolled edges and a drainage slope between 1/8” -1/4” per foot towards bowl. All sinks carried by ShortOrder.com are NSF approved.
Drains – Lever or Twist?
Lever and twist handles are popular with 3 compartment sinks. They allow you to drain your sink without having to reach your hand into dirty hot water. Local sewage codes will determine your drain outlet size, either 1.5” or 2” diameter.
The lever drain opens and closes with a push for easy water evacuation.
The twist handle opens and closes with a twist and is easier to maneuver and therefore more popular.
Faucets take a beating! Buy the best you can afford.
Deck mounted faucets are mounted to the sink and used when water lines come straight up from the floor.
Wall mounted faucets are mounted to the wall and used when water lines run in the wall. Can be splash mounted to the back splash.
Pre-rinse units can be either deck or wall mounted, but the wall bracket is important to prevent damage during use.
Hand Sinks: How many do I need?
One hand sink per 5 employees.
One hand sink for each prep and cooking area
One hand sink for every 300 sq ft of facility space
Stainless steel hand sinks will last longer than the standard porcelain sink.
Prep sinks come with 1,2 or 3 compartments, with or without a drain board, generally used for produce washing or a mop sink.