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Article: Sinks.(Sanitation & Safety Equipment)(handwashing sinks)
- Article from:
- Foodservice Equipment & Supplies
- Article date:
- September 1, 2004
CopyrightCOPYRIGHT 2004 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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* Types: The multiple types of sinks now available for foodservice operations are classified by function. NSF-rated sinks are required to be manufactured with radiused seams, coved corners and integrally welded drainboards for most effective sanitation. Non-NSF units typically have unground welds and detachable drainboards.
* Capacities/Footprints: Local Health codes govern the size of kitchen (skullery) sinks, including the number and size of bowls, water levels, backsplash heights and drainboard sizes. Minimum pot sink bowls should be 20" x 20" with at least a 12" water level and should have at least three compartments (wash-rinse-sanitize) and two drainhoards. ...