Health code compliance starts at the sink. Whether you need a three-compartment wash station, a dedicated hand sink, or a mop sink for the back-of-house, choosing the right prep sinks setup keeps your kitchen both compliant and efficient. This guide covers sink types, compartment counts, and code requirements to consider before buying.
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Types of Commercial Sinks
Most commercial kitchens need several distinct sink types working together, not just one general-purpose basin. Getting the mix right during a build-out or remodel prevents costly plumbing changes later.
Compartment Sinks
Used for manual dishwashing and sanitizing — typically 2 or 3 basins to separate wash, rinse, and sanitize steps.
Hand Sinks
Dedicated, code-required stations for handwashing only — never for food prep or dishwashing.
Prep Sinks
Single or double-basin sinks used specifically for washing produce and food prep, separate from dishwashing.
Mop Sinks
Floor-mounted utility basins for filling mop buckets and disposing of dirty water — required in most commercial kitchens.
Compartment Count Comparison
| Sink Type | Typical Use | Common Size |
|---|---|---|
| 1-compartment | Light prep, small operations | 18–24″ basin |
| 2-compartment | Prep or bar dishwashing | Two 18–24″ basins |
| 3-compartment | Wash-rinse-sanitize dishwashing (most common code requirement) | Three 18–24″ basins + drainboards |
Code and Placement Basics
Most local health departments require a three-compartment sink for manual dishwashing unless a certified dish machine is present, plus a separate hand sink within reach of food prep and dishwashing areas. Requirements vary by jurisdiction, so always confirm with your local health authority before finalizing a layout.
Buying Checklist
- Confirm compartment count matches your local health code requirements.
- Check basin welds and seams for cracks, rust, or prior repairs.
- Verify faucet and drain hardware are included and functional.
- Measure available wall/floor space against sink dimensions before buying.
- Look for backsplash height sufficient to meet code (typically 6″ minimum).
- Ask whether drainboards are included — replacing them separately adds cost.
In many jurisdictions, yes — a 3-compartment sink is often still required as a backup or for items too large for the machine. Check with your local health department.
No. Health codes require a dedicated hand sink separate from food prep and dishwashing sinks to prevent cross-contamination.
Most kitchens use an 18–24″ basin for prep sinks. Larger operations washing bulk produce may prefer a double-basin setup for wash-and-rinse separation.
Yes, provided the stainless steel is free of cracks or rust and the drain/faucet hardware is intact. Sinks are among the more durable used-equipment purchases.
Browse current auction listings for compartment, prep, and hand sinks.
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