Buying Commercial Kitchen Sinks
There is a lot to consider when purchasing a sink for a professional kitchen, from material and size to type and configuration, but the choice is easier than you think. There are three main types of sink that you will need in a commercial kitchen, sinks for washing and preparing food, sinks for washing hands and sinks for cleaning pots, pans and other cookware items.
Shop Sinks & Basins >What Material is best?
The vast majority of commercial sink units are made from stainless steel, as it’s extremely hygienic, strong and durable, making it perfectly adapted to use in demanding restaurant kitchens. However, there are varying levels of quality when it comes to stainless steel, and the table you choose will be either 304 or 430 grade.
- 304 stainless steel (also known as 18-10 when used to make cutlery) is a commercial grade of metal, and is the most common stainless steel used in tables and sinks. The 18-10 relates to chromium and nickel content respectively, making it a non-magnetic metal.
- 430 stainless steel (also known as 18-0 when used to make cutlery) contains 0% nickel, which means it has less resistant to corrosion than 304 stainless steel. This does make it cheaper to make, so is relatively inexpensive to replace.
GUIDE: Visit our guide to caring for your stainless steel to find out more.
Flat Packed or Fully Assembled?
The line between whether you should buy a flat packed unit or a fully assembled unit, moves and blurs with your needs. There are definite pros and cons to each, which we’ll outline below.
| Fully Assembled | Flat Packed | ||
|---|---|---|---|
| Pros | Cons | Pros | Cons |
| Often welded for extra strength and durability | Generally costs more | Easy to install into small areas | Generally less durable as joints aren’t welded |
| More stress resistance at joints | Hard to get into small areas or through small doors | Generally cheaper as you have to build it | Building can be time consuming |
| Delivery can cost more as it’s a large item | Delivery tends to be cheaper as package is smaller | ||
| Can be taken apart and reassembled to move or store | |||
When choosing between a fully assembled or flat packed unit, consider how often it will be used and how small or large the access points are to where it will be used. If it’s going to be used once or twice a day and you have a fairly small kitchen, a flat packed sink is probably a better choice, whereas if you’re running a bustling restaurant kitchen
What Sinks Do You Need?
Ensuring you have the right amount of types of sinks in your kitchen will ensure an efficient and hygienic working environment. The quantity and size of sinks needed depends entirely on the output and staff numbers of your kitchen; a small cafe won’t need as many sinks as a 100 cover restaurant.
However, there are specific types every kitchen needs, regardless of size. These sink types are:
- Hand wash sinks – specifically designed for washing hands only
- Food preparation sinks - designed to wash and prepare food separately from where you wash hands or cookware, reducing the risk of cross contamination and ensuring food safety is maintained.
- Pot wash sinks - deep sinks that are made from cleaning cookware and utensils after cooking and preparing dishes.