Work tables with built-in sinks are a more hygienic and space-efficient solution than a separate work table and a separate sink—everything is in one monolithic block made of stainless steel. Integration reduces the number of seams between units, which can accumulate dirt, and simplifies overall kitchen cleaning.
Main categories
Single-sink tables—a compact solution for small washing or processing needs. Models without a shelf, with a shelf and with doors underneath are available. See the Sinks category for the full range of options.
Double-sink tables—popular in restaurant and canteen kitchens where two separate washing zones are needed. The first basin is used for initial washing, the second for final rinsing, which meets HACCP food safety requirements.
Three-sink tables—used in larger kitchens and canteens, often as the main dishwashing and rinsing block with a disinfection basin in the third section.
Pot sinks—deeper, high-capacity basins for washing pots, trays and large items. See Pot Sink with Shelf and Double Pot Sink with Shelf.
Material and durability
All tables are made of AISI 304 stainless steel, which ensures corrosion resistance, hygiene and compliance with food sanitation requirements. The sink basins are made from thicker sheet metal than the table surface—this ensures durability in intensive washing operations. Rounded corners in the basins make cleaning easier and prevent bacteria from accumulating in hard-to-reach areas.
HACCP requirements for the washing area
Food businesses follow HACCP principles, which set strict requirements for the organisation of washing and disinfection processes. A three-section sink system (washing, rinsing, disinfection) is a common solution to meet HACCP requirements. Each washing zone must be identified and documented in the HACCP plan. Stainless steel sinks make it easier to comply with these requirements, as the surfaces are easy to disinfect. BHS provides equipment that meets hygiene requirements in the food sector.
Dimensions and selection criteria
The depth and width of the sink basins determine the size of items that can be washed in them. Shallow sinks are suitable for washing dishes and small items; deep pot sinks are for large pots and trays. The length of a table with an integrated sink is greater than that of a table alone—this is important to consider in kitchen planning. BHS helps choose the right size and configuration.
Frequently asked questions
Which configuration is best suited for a small café kitchen?
A single or double-sink table—compact and functional. BHS helps you choose.
Is a pot sink also suitable for washing dishes?
Yes—due to the deep basin, a pot sink is versatile. BHS can advise on the configuration.
Sanitary equipment operation and maintenance
Work tables with sinks require regular maintenance—special attention should be paid to cleaning drain pipes and siphons to prevent blockages. The sink walls and corners should be cleaned regularly to prevent the build-up of limescale and grease deposits. Stainless steel surfaces can be treated with special stainless steel cleaning agents to maintain shine and protection. BHS provides advice on kitchen equipment maintenance. Regular maintenance ensures durability and compliance with sanitary standards. BHS helps HoReCa businesses maintain their kitchen equipment in good condition.
Organising the kitchen washing area
In a professional kitchen, the washing area must be planned in accordance with HACCP requirements—it must be separated from the food preparation area. Work tables with sinks allow a compact washing station to be set up exactly where needed. Tables with two or three sinks are suitable for the main equipment in the washing area, while pot sinks are used next to thermal processing equipment. BHS helps plan the layout of the washing area in accordance with HACCP requirements and the kitchen layout. Contact BHS to find out about available models and delivery options.
Choosing sinks based on kitchen size
For a small café kitchen with limited space, a single-sink table is a compact and sufficient solution. For a medium-sized restaurant kitchen, a double-sink table allows initial washing and final rinsing to be organised separately, which meets HACCP requirements. Large canteen or hotel kitchens require tables with three or more sinks and additional pot sinks. BHS helps choose the right sink configuration based on kitchen size and washing volume requirements. By consulting with BHS, you can calculate the optimal number and size of sinks to match the menu and productivity requirements.
Water supply and drainage
Installing work tables with sinks requires a suitable water supply and drainage connection. Each sink needs its own siphon and waste water connection. During installation, it is important to ensure that the diameter of the drainage pipes matches the planned water flow volume. Professional sinks with a large processing volume may require pipes of a larger diameter than standard household norms. Proper installation ensures durability and prevents leakage problems.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
