Double Pot Sink with Shelf

Double Pot Sink with Shelf — two deep basins provide a complete two-stage washing cycle without interrupting the process, while the bottom shelf stores large utensils close to the washing station, making this model an efficient solution for large HoReCa kitchens.

Two-basin washing system

Double Pot Sink with Shelf — the main advantage of a double pot sink is the presence of two separate basins. Separation of washing and rinsing — in the double pot sink with shelf, the first basin: filled with hot water and detergent, designed to remove greasy dirt and food residues; the second basin: clean water for rinsing, removing detergent residues. Uninterrupted workflow cycle — in a single-sink system, washing water becomes dirty faster and requires replacement; in a double system, the washing basin water lasts longer as the second basin is used for rinsing; efficiency increases. HACCP three-stage protocol — the HACCP standard requires: (1) removal of food residues, (2) washing with detergent, (3) rinsing with clean water; the double sink ensures stages 2 and 3 with separate water volumes. High water temperature requirement — in the first basin of the double pot sink with shelf, the water temperature must be at least 45°C for effective fat dissolution; rinsing with cooler water is permissible in the second basin; both basins must have independent mixer taps.

Bottom shelf and storage function

Double Pot Sink with Shelf — the bottom shelf is an integral part of the washing station, increasing its functional capacity. Temporary storage and drying — on the bottom shelf, you can place freshly washed large utensils for drying; storing inventory close to the washing station reduces unnecessary movement. Inventory organisation — the shelf also serves as a storage area for large utensils between washing cycles; for example, a pot that has just been washed can wait on the shelf while the next one is being washed. Shelf load capacity — the standard shelf has a 60–100 kg load capacity; check the specific model’s specifications; avoid overloading, which may affect the table’s stability. Independent shelf for additional storage — for the double pot sink, wall shelves or extended table surfaces are often added above the table for dry inventory that the bottom shelf cannot store. See also the Double Pot Sink with Frame.

Dimensions and planning for a large washing station

Double Pot Sink with Shelf — the double-basin configuration requires appropriate kitchen width. Total width — a double-basin pot sink is usually 1200–1600 mm wide depending on each basin’s size; plan additional space on both sides of the sink for working with large utensils. Each basin separately — each basin typically has a width of 500–600 mm, a length of 500–600 mm, and a depth of 300–400 mm; this size suits large GN 1/1 utensils and cooking pots. Drain connections — in a double sink, two independent drain connections or one larger-diameter shared connection; the plumber chooses the most suitable configuration based on the floor drain layout. Water supply — both basins can have a shared water supply with a Y-connector and two mixer taps or independent water supplies.

Cleaning and maintenance

Double Pot Sink with Shelf — daily cleaning of the two basins is a standard part of commercial kitchen hygiene. Basin cleaning — at the end of each shift, empty both basins, rinse with hot water, and disinfect; check the drains — they are the most common clogging points. Limescale deposits — with medium-hard water, limescale deposits on the inner basin surfaces appear quickly; regular use of a descaler keeps the steel surface clean. Shelf cleaning — clean the shelf at least once a day; grease and fat deposits create a bacterial growth environment; hot water and detergent are most effective. Siphon and drain check — for two basins, two siphons must be cleaned independently; check and clean them once a week. See also Work Tables with Sinks and Basins.

HoReCa usage scenarios

Large restaurant’s main washing station — double pot sink with shelf; the first basin for washing, the second for rinsing; the HACCP inspector approved; the shelf used for drying. Centralised kitchen washing in hospitals or canteens — double pot sink with shelf; high utensil turnover; the double basin ensures an uninterrupted workflow. Hotel conference catering preparation kitchen — double pot sink with shelf; large-format inventory after events; two basins allow parallel washing and rinsing; BHS is a regular equipment supplier.

Frequently asked questions

Is a double pot sink mandatory for HACCP compliance? The double pot sink with shelf — HACCP requirements require separating washing and rinsing stages, but this can also be achieved with a single basin and timely water replacement; the double sink is a more efficient solution for high-intensity kitchens as it allows parallel operation; in practice, the double sink is the de facto standard in larger kitchens; see also the Pot Sink with Shelf.

What is the optimal water temperature distribution for the basins? Double Pot Sink with Shelf — washing basin: 45–55°C with detergent; rinsing basin: cooler water is permissible, but some HACCP schemes require rinsing with 82°C water for 30 seconds; consult a HACCP specialist for specific requirements depending on the type of establishment. See Work Tables with Sinks and Basins.

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.