Plumbing & Sinks

Start by identifying how the sink will be used: handwashing, food prep, dishwashing, bar service, janitorial cleanup, or utility work. Then compare bowl size, number of compartments, drainboard layout, faucet compatibility, mounting style, and available space.

A compartment sink is commonly used for manual dishwashing, rinsing, and sanitizing. Many foodservice operations use 3-compartment sinks to support wash, rinse, and sanitize steps, while 1- and 2-compartment sinks may be used for prep, utility, or smaller cleanup needs.

Common plumbing supplies include faucets, pre-rinse units, drains, strainers, grease traps, spray valves, hoses, lever handles, vacuum breakers, water connectors, and replacement parts. The exact needs depend on your sink layout, dish room setup, and local requirements.

Drainboards are helpful when staff need space to stage, dry, or organize items before and after washing. They are especially useful on compartment sinks used for warewashing, where one side can hold dirty items and the other can hold clean items after washing, rinsing, and sanitizing.

A grease trap helps capture fats, oils, and grease before they enter the plumbing system. Grease traps are commonly used in commercial kitchens to help reduce clogs and support proper wastewater management.