Sinks & Faucets

By Staff -- Foodservice Equipment & Supplies, 9/1/2006

Types: The multiple types of sinks now available for foodservice operations are classified by function. There are sinks designed specifically for handwashing, for use at bars, for food preparation, for pot and pan washing and for washing of all other wares. For food safety purposes, operators should install NSF-rated sinks whenever possible. These must be manufactured with radiused seams, coved corners and integrally welded drainboards for most effective sanitation. Non-NSF units typically have unground welds and detachable drainboards.

One specialty sink worth mentioning is the semiautomatic potwashing “power sink,” which uses high-powered jets of water to clean items such as pots and pans, rotisserie spits, utensils and even hood filters and oven parts.

Several faucets are designed specifically for use in foodservice operations. A swiveling faucet is required to reach each compartment of a sink used for warewashing. Handsinks can be equipped with gooseneck faucets, which give staff plenty of room to clean their hands without coming into contact with either the basin or the faucet. Faucets used to fill drinking glasses comply with NSF Standard 61, which sets standards for the plumbing and dispensing of drinking water.

In addition, operators can choose from faucets with two, one or no handles. Each option is available in a variety of styles. Two-handle faucets are the most common and are used in food preparation and production as well as in handwashing and warewashing. One-handle faucets are used almost exclusively in conjunction with kettles, braising pans, Chinese ranges and other pieces of equipment. Units with no handles, or hands-free faucets, rely on electronic motion detectors to dispense water for handwashing. Such faucets eliminate the possible transfer of dirt and germs that occurs when multiple staff members touch faucet handles before and after washing their hands. These faucets, therefore, have significant food safety implications.

Capacities/Footprints: Local health codes govern the size of kitchen (skullery) sinks, including the number and size of bowls, water levels, backsplash heights and drainboard sizes. Minimum pot sink bowls should be 20" x 20" with at least a 12" water level and should have at least three compartments (wash-rinse-sanitize) and two drainboards.

These are typically installed in a straight-line design, but operators can order different configurations, such as L-shaped and U-shaped sinks. In addition, customized sink units can include up to four compartments, a disposer cone, pot washer, racks and shelves, a side splash and drain trough. Sinks featuring anything but a straight-line design may not fit through an operation’s door in one piece, however. In such a case, they must be brought into a kitchen in pieces and then welded into a single unit. By doing this, operators’ initial costs will increase.

Power sinks pump water through the soak bowl at a rate of 300 to 400 gals. per minute. By cleaning various wares without the need for scrubbing, such units reduce labor costs. Faucets are often classified by how much water flows through them per minute.  Though the exact amount varies among the faucets used for different applications, low-flow units generally dispense about 2 gals. of water per minute, while other faucets can put out 10 gals. Per minute or more.

Standard Features: Sinks usually are made of stainless steel for durability and easy cleaning. The steel can be type 430, which has a 16-percent chrome content, or thicker, more durable type 304 that contains 8-percent nickel. Sink components include a backsplash, compartments or bowls, a drainboard, front roll rim, legs and fittings. Bowls may be fabricated or deep-drawn. In some instances, sinks are mounted on a wall, but they are typically supported by legs fitted with adjustable bullet feet for a level setting.

Faucets, since they are plumbing components, are typically made of brass, then covered by chrome for appearance.

Optional Features: Fit a sink with a waste trough to prevent food from running down and possibly clogging the drain. To provide extra storage space, install shelving in conjunction with a sink. Also, sink designs can accommodate undercounter warewashers. Swiveling faucets come in various heights and lengths that allow operators to place different types of wares into a basin easily. One option that operators could find useful for the back of the house is oversized faucet handles that allow staff to turn the water on and off with their wrists. These are especially useful in situations where staff members handle raw meats and other items that present significant food safety risks.

Some manufacturers make mobile handwashing sink carts that are useful for kitchens where space is limited, or a free water line is not readily available. Mobile sink carts such as these also make it easier to move and clean behind the equipment. They can come fully equipped with fresh and waste water tanks, soap dispensers, paper towel holders, bumpers and stainless-steel push bars. Faucets can be installed with aerators. These attachments introduce air into the stream of water, thereby reducing the water flow and saving operators money.

Operators can select from several specialty attachments for installation along with a sink or along/in place of a faucet. Pre-rinse spray arms work well with warewashing sinks. These attachments remove food particles from pots, pans and tableware before staff place these items into a sink’s washing basin or a warewashing machine. In addition to pre-rinse spray arms, operators can equip their sinks with faucets that come with small spray nozzles attached. These nozzles help rinse dishes both before and after scrubbing. In the back of the house, operators can install an eye-wash attachment to a faucet for use by staff members should an emergency arise. One especially customer-centric option is a water-glass filler. Such units, which operators can order with or without drip pans, shorten the amount of time waitstaff need to serve customers. These are suitable for front-of-the-house installation for those operations that utilize self-service beverage stations.

New Features/Technology: Specialty handwashing sinks are now available with antimicrobial coating to slow the growth of bacteria, mold and mildew that may cause stains, odors and degradation of wash surfaces. Similarly, faucets and pre-rinse arms are also available with antimicrobial coating. Some handwashing sinks automatically track employee hand sanitation for HACCP-compliance documentation. New on the market are faucet attachments that reduce water flow without introducing air into the water. Makers of these products state that unlike aerators, they reduce splashing and do not introduce airborne bacteria into water.

Purchasing Guidelines: Operators should consider useful features, such as easy-to-clean corners and seams, designs that limit splashing, and raw materials infused with antimicrobial agents. These features extend the life of a sink, limit the labor needed to clean and maintain them, and help ensure food safety. Disposers and pulpers work well with sinks for washing pots and dishes. Other related items to consider when purchasing sinks include soap, soap dispensers, paper towels, and cleaning and rinsing agents for warewashing. Explore the use of low-flow options for faucets and related sink attachments when applicable. In addition to conserving resources, low-flow options save money in three areas: water costs, drainage costs and water-heating costs. In the case of pre-rinse arms, in fact, a law that recently went into effect limits pre-rinse hoses to 1.6 gals. of water per minute at 60 psi.

Maintenance Requirements: Frequent cleaning and sanitizing of sinks are necessary and preventative care to avoid rust and corrosion is advised. Only mild soap and water or non-abrasive cleansers should be used to clean stainless-steel sinks, which should then be rinsed and wiped dry. Such cleaning requires relatively little effort, so operators should be encouraged to instruct staff to clean a restaurant’s sinks on at least a daily basis. Restaurant employees should avoid abrasive cleansers, however, since they will scratch and dull surfaces.

Staff members must be told not to send food particles down the drains of sinks not equipped with disposers. Doing so may cause a sink to clog, severely disrupting an operation and possibly requiring an expensive visit from a plumber.

Operators should immediately address a leaky faucet or a sink’s leaky plumbing. While leaks may seem like just an annoyance, a small leak can consume literally tens of thousands of gallons of water per year, according to the government’s Energy Star program. Such leaks, which can often be fixed with a small washer with a price tag of less than $1, can cost operators more than $1,500 in water and water-heating bills over the course of a year.

Food Safety & Sanitation Essentials: The food safety implications of sinks are clear. When used properly, sinks wash dirt and other contaminants from food before preparation. Handwashing sinks help to comply with HACCP guidelines in foodservice kitchens, and help prevent the spread of foodborne illnesses. Handwashing sinks should be readily accessible and very visible, and employees should be educated as to proper handwashing techniques. Benchmarks to consider are: one hand sink for every five employees; one hand sink for every 300-sq.-ft. of facility space; and one hand sink for each prep and cooking area.