Hand Sinks

Yes. Most local health departments require dedicated hand sinks in food preparation and service areas. Hand sinks must be easily accessible, used only for handwashing, and kept separate from food prep and warewashing sinks.

The right size depends on your available space and local health code requirements. Compact wall-mounted hand sinks are ideal for tight spaces, while larger models with side splashes or integrated faucet holes provide additional convenience in busy kitchens.

A hand sink is used only for washing hands and should never be used for food preparation or washing utensils. A prep sink is designed for rinsing fruits, vegetables, and food items, while compartment sinks are intended for washing, rinsing, and sanitizing kitchen equipment.

Stainless steel is the preferred material because it is durable, corrosion-resistant, easy to clean, and meets sanitation standards for commercial kitchens. Most hand sinks are made from heavy-duty stainless steel for long-lasting performance.

Yes. Most commercial hand sinks are wall-mounted to maximize floor space and improve accessibility. Wall-mounted models are popular in restaurants, cafés, bars, food trucks, concession stands, and healthcare facilities.

Many hand sinks can be equipped with side splashes, splash guards, gooseneck faucets, knee-operated or foot-operated valves, soap dispensers, paper towel dispensers, and splash-mounted faucet options to improve hygiene and convenience.

Clean the sink daily using a non-abrasive cleaner and sanitize it regularly. Inspect faucets, drains, and plumbing connections for leaks, remove mineral buildup, and ensure soap and paper towel dispensers remain stocked for proper hygiene.