There are no cookie-cutter solutions for restaurant sinks and faucets. There as many ways to configure them as there are establishments that depend on them, and your plumbing setup is highly customizable. The fixtures that work in the restaurant across the street may be ill-suited for your business, and seemingly small variations in equipment can make a huge difference in how efficiently your kitchen runs. It pays to explore all the options that are available when you go to outfit your kitchen and dishroom.
More is Not Necessarily Better
It's easy to assume that higher water flow means greater washing efficiency, but that's not necessarily the case. Low-flow commercial faucets can save a surprising amount of money on utility costs - as much as thousands of dollars annually in some establishments - without sacrificing speed and effectiveness. Lower-volume faucets can cut down on the safety risk created by wet floors and cross-contamination that can be caused by splashing water. Faucets that are too weak or too strong can even violate health codes.
3 Ways to Keep it in Code
Federal and municipal health codes have a lot to say about commercial sinks. It pays to understand them so you can make sure you're not met with an unpleasant surprise the next time the health inspector comes around. Here are a few major health code highlights to keep in mind:
You're required to have a compartment sink even if you use a warewasher. If you wash all your wares in a dishwasher, you're still required to have a fully-functional three compartment sink that's capable of being used to rinse, wash, and sanitize your equipment, cookware and dinnerware. That's a precaution in the event that your machine should stop working, you'll have a backup plan for getting your wares clean and sanitary until it can be repaired.
You're required to have designated handwashing sinks. Allowing your staff to wash their hands in restaurant sinks that are used to wash food or wares can land you in trouble. Every commercial kitchen is required to have designated handwashing sinks that are reserved strictly for that purpose. Depending on how close those commercial sinks are to food prep and cooking areas, they may be required to be fitted with side splashes as well to prevent splashing water from contaminating food.
Dishroom design is about more than convenience. The dishroom is sometimes an afterthought when it comes to laying out a commercial kitchen, that means it can get stiffed on space, but you can be sure your health inspector won't forget about it. That's why it's critical to designate separate areas for clean and dirty dishes. Allowing clean and dirty dishes to land on the same surface can land you a violation.