Commercial Sink

Depending on regulations, typically three: a basin for washing, one for rinsing and the last one for steam washing to disinfect the dishes.

Sinks that are used for washing, rinsing, and sanitizing plays an important role in ensuring food hygiene.

Typically around thirty-six inches for ergonomic access and typical counter-top heights.

Stainless steel sinks are more popular due to its durability, easy to clean and does not get rust easily.

Depends on requirements; it may be more effective in larger rooms as there are more opportunities for organizing the work area and placing equipment.

Flow rates differ, but good models deliver adequate water and clean effectively in a short span without soaking much water.

It factors on the size of the kitchen and equipment needed, but large sinks are usually more flexible and efficient.

Commercial sinks can be Single Bowl, Double Bowl, depending on the kitchen size and needs.

Some of the key aspects that must be put in place in any commercial kitchen are cooking facilities and equipment, refrigeration, sanitation, and storage facilities.

Generally, it is advisable that 30-40% of the total space should be provided for kitchen activities.