Commercial Restaurant Sinks

Measure available floor and undercounter space, account for required number of compartments (1–3 common), and match bowl depth and width to typical tasks (deeper bowls for pots, shallower for prep). Also confirm plumbing rough-in locations and clearance for faucets, dispensers, and garbage disposals

Stainless steel (usually 304 or 18-gauge to 20-gauge) is standard for corrosion resistance and sanitation; look for welded seams, reinforced rims or sound-deadening undercoating, and polished finishes that match cleaning protocols

Prices vary by size, gauge, and features; budget models start under $200 while heavier-duty or multi-compartment units can fall in higher ranges. For an overview, expect a range spanning lower-cost single-basin units up to several hundred dollars for larger or more rugged models

Check for NSF or local health-department approvals for food-contact surfaces and commercial use; ensure the sink setup complies with local plumbing and sanitation codes, including proper drain size and backflow prevention where required

Clean daily with mild detergent and warm water, avoid abrasive pads that can scratch, rinse and dry to prevent water spots, periodically use stainless-steel cleaners for polishing, and promptly remove acidic or chlorinated substances that can cause corrosion

Common accessories include pre-rinse faucets, splash guards, drain strainers, corner radii for easier cleaning, and mounting stands or undershelves; verify whether faucets, waste fittings, or drains are included or need to be bought separately and confirm compatibility

Warranties vary by manufacturer and typically cover defects in materials and workmanship for a limited period; durability depends on material gauge, fabrication quality, and maintenance—heavier-gauge stainless steel and welded construction usually offer longer service life