Medical facility furniture Novameta BHS-ZR20-2003

A contactless handwash station removes the need to touch taps or soap dispensers, cutting cross-contamination in kitchens, food plants and public washrooms. An infrared sensor detects hands beneath the outlet; a solenoid valve opens to release water at a pre-set temperature and flow, while a separate pump dispenses a measured dose of liquid soap. The system runs on mains water pressure and a low-voltage electrical supply, so it fits standard plumbing and wiring without extra pumps or tanks.

The operator places hands under the spout; the sensor triggers the water and soap in sequence. A short pause between the two allows the soap to lather before rinsing begins. The station shuts off automatically after a fixed interval, saving water and preventing overflow. No foot pedals, levers or knobs are touched, so the risk of transferring bacteria or viruses is kept to a minimum.

The Novameta Contactless Handwash Station 2003 is built from stainless steel, chosen for its resistance to corrosion, heat and frequent cleaning with sanitisers. The surface is smooth and seamless, leaving no crevices where dirt or microbes can collect. The unit is custom-made to the required dimensions, allowing it to fit into existing worktops or wall recesses without gaps that could harbour contamination.

Controls are limited to a concealed electronic module that sets water temperature, flow rate and the duration of each cycle. Once programmed, the station operates without further adjustment, so staff training is minimal and consistent hygiene standards are maintained.

The stainless steel construction means the station withstands daily scrubbing with abrasive pads and chemical sanitisers. The touchless valves and pumps are designed for easy access behind a removable panel, so routine maintenance is straightforward and downtime is kept short.

The station is categorised under professional hygiene equipment for catering and industrial environments, where frequent handwashing is mandatory and cross-contamination must be prevented.