November 24th, 2020
Are you planning on opening a new restaurant in Naperville, Illinois? The sink is one of the most commonly used pieces of equipment in a commercial kitchen, but it is also one of the most overlooked.
The local health department and the FDA food code dictate the number of sinks required in the restaurant, and therefore, the sinks you decide to purchase need to be strategically incorporated into the design when setting up a restaurant’s kitchen.
The best way to decide on the right sink for your kitchen is by looking at its design, optional features, and to consider how it will be used. In this post, we’re going to discuss the different types of sinks that are available for your restaurant in Naperville.
Compartment Sinks
Compartment sinks can be used for food preparation and for cleaning, but not both simultaneously. Depending on the number of compartments, the sinks can be used for filling pots, washing produce, and other food prep tasks. If the sink has more than one compartment, it can simultaneously be used for thawing food or soaking dishes.
Hand Sinks
According to the FDA food code, it is mandatory for commercial kitchens to have at least one hand sink for employees to use before handling food. The hand sink could have a pre-installed faucet, or it could have cut-outs for deck or splash mounted faucets.
Bar Sinks
Bar sinks are built at lower heights to allow for installation under countertops and bars. These sinks have a couple of additional features as compared to hand sinks, such as a compartment for an insulated ice chest, or a waste chute in front of the sink. They also provide closed or open storage bases for holding bottles and glassware.
Portable Sinks
Portable sinks have different applications. They can be used as a mobile soaking sink for your dishes, or as a utility sink that can be used anywhere in the kitchen. These sinks have a simple design — they are typically made of stainless steel, and they can be moved and hooked up to any water source in the kitchen. Alternatively, a portable sink can also be used as a handwashing cart. These sinks are commonly used in mobile foodservice setups where there is a need to wash hands without having to be hooked up to a water source. The water can be provided with the help of a foot pedal or a water pump.
Undermount Sinks or Drop-in Sinks
An under-mount or drop-in sink is used when you need to install a sink in an existing surface, such as a worktable or a countertop. To install an under-mount sink, the surface is cut-out and the sink is placed from beneath, leaving a smooth, easy-to-clean countertop. On the other hand, a drop-in sink is placed in the cavity from the top, which leaves a raised surface on top of the worktable. These sinks are available in many different shapes, and they offer multiple compartment options as well.
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If you’re on the lookout for any used restaurant equipment, and if you need it in the Naperville area, then March Quality is the company to call.
For over 30 years, we’ve been providing a place for current businesses to sell restaurant equipment, while simultaneously offering an affordable secondary market for those entering the industry or already in the industry.
We buy used equipment and refurbish it until it’s like new, then sell it for a fraction of the price of new equipment. Contact us today to discuss your needs!
