A table with sink and waste space is an efficient solution for kitchen areas where large amounts of waste are regularly generated — such as vegetable cleaning, fish preparation, or poultry processing stations. The integrated waste compartment ensures that peels, bones, and other waste are immediately disposed of in the right place, keeping the work surface clean. BHS helps select and deliver this furniture to HoReCa businesses.
Design and functionality
The work table is made from AISI 304 stainless steel — the work surface, sink, and frame form a unified structure with no risk of rust or corrosion. The sink is typically positioned within the table or in a separate compartment and equipped with a standard plumbing connection for water supply and drainage. The waste compartment is located in the work surface as an open slot or with a lid, beneath which a standard-sized waste container is placed. The compartment size usually fits standard 20–60 L containers. The work surface is spacious and smooth, with a slope toward the sink or drain. Below, there may be a shelf for storing inventory or products.
When and where this table is needed
A table with sink and waste compartment is an optimal solution for vegetable cleaning stations — where large volumes of peels, husks, and leaves are regularly generated. At fish preparation stations, the integrated sink allows for immediate rinsing of fish and tools, while the waste compartment collects bones and internal organs. In poultry processing areas, the combined table organizes the workflow efficiently and hygienically. In salad bar preparation kitchens, such a table ensures effective cleaning and waste management. BHS provides advice on the optimal model size and configuration.
Materials and HACCP
The table with sink and waste compartment is made from AISI 304 stainless steel — a material that meets HACCP food safety requirements, is chemically resistant, easy to disinfect, and durable for intensive commercial use. The sink is integrated into the work surface without gaps to prevent bacterial buildup. HACCP standards require waste containers to be emptied and disinfected at least once per shift and thoroughly cleaned at the end of each shift. The waste compartment is designed for easy container removal for cleaning. The work surface and sink must be disinfected every shift with an approved agent.
HoReCa usage scenarios
In a restaurant’s cold kitchen, at the vegetable preparation station, a table with sink and waste compartment allows chefs to clean vegetables, wash them in the sink, and immediately dispose of waste in one place without moving around. In seafood restaurants, the specialized table at the fish cleaning and filleting station keeps the work area clean even during intensive use. In hotel kitchens, a breakfast preparation station with such a table organizes fruit and vegetable processing ergonomically. Also explore work tables with sinks and basins.
Frequently asked questions
What size waste container is used? Most models accommodate standard 20–40 L containers. The exact size is specified in the specific model’s specifications. BHS can advise on selecting the appropriate container and installation requirements.
Is it possible to order a custom size? Yes — BHS also offers stainless steel furniture for custom orders. The table can be manufactured according to the client’s specified dimensions 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.
