Sinks

Stainless steel sinks are standard equipment in any professional kitchen — from a small café to a large restaurant or catering business. The sink is the central element in the kitchen washing zone, providing functions for washing dishes, products, inventory and hands.

Types of sinks and their characteristics

Standard-depth sinks are designed for washing dishes, products and inventory — this is the most common sink type used in HoReCa kitchens. Deepened sinks, or pot sinks, are wider and deeper, designed for large pots, trays and baking dishes that do not fit in a standard sink. Sinks with an under-shelf provide additional storage space directly in the washing zone, while sinks with an open rack allow the use of the under-space with easy cleaning.

Single or double sink configuration

A single sink table is suitable for kitchens with a moderate washing volume or as an additional washing station. Double sinks allow simultaneous scrubbing and disinfecting — washing in one basin and rinsing with clean water in the other. The double sink configuration is the standard for restaurants with a high volume of dishwashing and meets the food industry's hygiene requirements for separating washing procedures.

Advantages of stainless steel

Stainless steel is the optimal material for a professional kitchen sink — corrosion-resistant, does not absorb microorganisms and is fully disinfectable. The smooth metal surface allows for a high hygiene standard, which is a mandatory requirement in restaurants and canteens. Compared to other materials, stainless steel is also aesthetically appealing and maintains its appearance under long-term use. The durability of the equipment reduces replacement costs and ensures a stable hygiene standard for years.

Sanitary requirements for kitchen sinks

Food industry and HoReCa business sanitary regulations require that each business has sufficient washing capacity according to the number of employees and dish turnover. Sinks must be made of hygienic materials — which is why stainless steel is the established standard. Regular disinfection with certified cleaning agents is a mandatory requirement. BHS advises businesses on the appropriate number and configuration of sinks.

Pot sink in a restaurant kitchen

Restaurants with a wide menu, where large pots and baking dishes are washed every shift, use deepened pot sinks. Larger pots do not fit in a standard sink, and washing them in a smaller sink requires employees to make unnecessary movements. A pot sink with the right width and depth saves time and ensures a convenient washing process. BHS helps restaurants choose the pot sink size according to the dimensions of the largest dishes.

Installation and maintenance

Sinks are installed by connecting to cold and hot water supply and drainage. Regular disinfection maintains the necessary hygiene standard. Daily maintenance of metal sinks is simple and does not require special cleaning agents — standard kitchen disinfectants are sufficient. BHS provides kitchen equipment maintenance.

Sinks in the kitchen sector

The hygiene plan of a professional kitchen is based on clearly defined washing sectors. The sink is the main washing element in each sector — in food preparation, dishwashing and handwashing zones. Different sinks perform various functions according to the sector's specifics: a standard sink in the food preparation zone, a larger pot sink in the main kitchen washing zone. Equipping HoReCa kitchens with appropriate sinks in each sector is a prerequisite for meeting food hygiene standards and sanitary regulations.

Stainless steel sinks in canteens

Canteens and food production businesses with higher productivity use multiple sinks in different kitchen zones. Sinks placed in each zone meet the washing volume and dish size of the specific sector. In canteens with a large number of daily meals, the main washing tables with double or pot sinks are a critical element during intensive shifts. Stainless steel sinks are suitable for intensive daily use and meet all washing scenarios.

Sinks in hotels and cafés

Hotel restaurants and cafés with diverse menus equip kitchens with multiple sinks to ensure parallel washing. In a café, the sink at the barista station is closely integrated into the workflow — cups, milk pitchers and other inventory are washed continuously between orders. Good sink placement directly at the workstation saves time and ensures quick service. Cafés and hotel restaurants appreciate the durability and convenience of stainless steel sinks in daily intensive use.

Cleaning and preventive maintenance

Proper maintenance of stainless steel sinks includes regular disinfection, cleaning of drain openings and checking for limescale deposits or signs of corrosion. Water hardness in different regions can cause limescale deposits, so periodic descaling is recommended. Regular and proper maintenance preserves the sink's functionality and ensures a consistent hygiene standard. BHS helps businesses choose suitable cleaning and disinfection agents for sinks.

Frequently asked questions

What is the difference between a standard sink and a pot sink?

A pot sink is deeper and wider, designed for large pots and trays. BHS helps choose the most suitable type.

How many sinks are needed for a restaurant?

It depends on dish turnover and hygiene requirements. BHS advises on the necessary number and configuration.

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.