Choosing a Commercial Stainless Steel Sink
Commercial kitchens wash big pots, trays and vegetables all day, so a deep, sturdy stainless steel sink is essential. Single-bowl sinks suit prep areas; double and triple-bowl sinks let staff wash, rinse and sanitise in order.
Before you order, decide
- Number of bowls: two or three for pot washing, plus a separate sink for vegetables or hand washing to keep things hygienic.
- Bowl size: big enough for your largest vessel.
- Drain boards: a board on one or both sides gives room for dirty and clean items.
- Backsplash and taps: a raised back protects the wall; fix tap positions before plumbing is done.
- Drainage: connect it to a grease trap.
Our double bowl sink uses 16 SWG SS 304 with a 150 mm splashback. Send the wall length and plumbing points, and we will build a sink to fit.
