Choosing Restaurant Sinks and Faucets

Being an owner or co-owner of a restaurant can be one of the most demanding and rewarding endeavors in life. But be prepared to work long hours and throw your social life away, at least in the beginning. A properly outfitted restaurant will have several different faucets, sinks and disposers that serve a multitude of purposes.  The kitchen is a good place to start but don’t forget about the bar and at the server’s stations. It’s important for the management and functionality of your restaurant that you have the right equipment in the right places.

Let’s start with the most common types of sinks, which are a vital part to your restaurant setup.

Hand Sinks or hand washing stations provide personal hygiene to your staff while on the job. Having one or several of these strategically placed throughout your restaurant will make your restaurant function smoother and cleaner. As we know, cleanliness is next to godliness and keeps the inspector happy.

Bar Sinks are used for washing glasses behind the bar and one of the most useful sinks in the restaurant. When your restaurant gets hopping around supper, these little guys save a bunch of time from runners going back and forth to the kitchen. You can get bar sinks in a variety of flavors from single compartment up to a three compartment design, depending on your bar layout.

Kitchen Sinks come in as many as four compartments before they are a custom design. As you would imagine they are for washing and rinsing dishes, pots, pans, and other kitchen utensils. Keep in mind that HACCP mandates your restaurant have at least one three compartment sink in order to sanitize your dishes properly.  If you have larger items, you might also add a big compartment sink assigned to large pots and other oversized kitchen apparatus.

Now let’s take a gander at the types of faucets you should consider in your restaurant design.

Delta Commercial Teck Series Two Handle Widespread FaucetThe Deck-mounted faucet is fastened directly on top of the sink deck. This type of faucet is usually designated for prep cooks and provides functionality and simplicity.  The neck of these faucets usually swivel so it can stay out of the way if you have tall items in the sink.  Some like the Pfister Pfirst Single Handle Pull-Out Kitchen Faucet will swivel and have a pull out feature to get into all those nooks and crannies.

Wall-mounted faucets mount on the wall and come through the sink’s backsplash. These faucets are the most common found in the kitchen and can be used for everything from food prep to washing dishes. The Moen Commercial Two Handle Wall Mount Kitchen Faucet has a high goose neck feature for even more height when accommodating your larger equipment.

Pot filler faucets can be connected to the counter top or wall and feature bendy joints so you can maneuver them in a variety of ways.  The Blanco Grace Wall Mount Pot Filler is a good example for wall mount commercial applications. Another popular but less aesthetically appealing style features a hose or extension spout that is designed to allow you to fill gargantuan pots with ease.

Delta Commercial Teck Pre Rinse FaucetPre-rinse faucets are probably the hardest workers (besides you) in the kitchen.  On a busy night these stainless beauties run nonstop and are crucial in turning around a new batch of dishes for your hungry patrons.  Some pre-rinse faucets like the KWC Gastro Pre-Rinse Faucet come complete with a wall mounted faucet in the package.

No matter how good your food is or how good you think it is there is always going to be waste.  As someone who appreciates good food, it always breaks my heart to see a delicious half eaten Fillet Mignon on its way to the garbage.  At least with a garbage disposer you can let foodies like me have the peace of mind that you’re not contributing our ailing ozone layer by disposing food directly into the trash. Having a disposer makes your kitchen function better and more important it’s good for the environment. Decomposing food scraps emit gases which contribute to the greenhouse effect and thus global warming.  Plus rotting food stinks and if the trash man doesn’t show that day, you could have a not so pleasant aroma floating though your restaurant, which would not be good for business.  InSinkErator owns the market when it comes to these angry spinning devils and the InSinkErator SS-100 1HP Commercial Garbage Disposal will satisfy even the toughest requirements.

There are a lot of considerations and “red tape” to jump through when starting or continuing your restaurant investment.  With so many moving parts to this equation the last thing you need is your commercial products failing. The investment in money and time may be overwhelming at first but if you invest wisely, in time your venture could turn into an enterprise. And you’ll be glad you didn’t cheap out on those appliances while enjoying the view from your house in Tahiti.

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