Experts at Elite Restaurant Equipment Share Tips and Benefits for Purchasing Commercial Restaurant Sinks
Brooklyn, New York (PRWEB) July 25, 2013 -- Every commercial food service establishment requires commercial sinks. Health codes across the country maintain strict rules and regulations on the amount of sinks reach restaurant has for ware washing, hand washing, and other daily cleaning tasks. The health department will judge by: size of establishment, number of employees, projected volume, and more. Different cities enforce different health codes. All sink stations will need a faucet. Faucets are designed to optimize the usability of the sink station.
Compartment sinks are vital for meeting health code requirements for proper dish cleaning and sanitation. The ware washing sinks have one to four compartments. Three-compartment sinks are the most common, used for washing, rinsing, and sanitizing dishes. Hand sinks are also a necessity as most health codes enforce a minimum amount of hand sinks that must be available for employee hand washing. The number on employees per sink varies within all participating cities.
Most sinks do not include faucets, so when purchasing a new sink be sure to get a faucet as well. It is smarter to already purchase both a sink and a faucet from the same vendor. When purchasing these items online, know that larger companies offer free shipping on all orders over $149.
When looking for certifications on restaurant sinks, the NSF certification usually plays the largest role. All sinks that are for new businesses must have an NSF approval. If an existing business is replacing a sink, it may be eligible to get a sink that is only UL listed. The best advice is, go with the NSF approved sink regardless even though it might cost $50-150 more. To be NSF-listed, a product must go through various testing including: operational capability and durability. With an NSF-approved model chances are it will last longer.
Considerations:
When purchasing a restaurant sink consider if casters are needed. Casters are a good option. Casters give the ability to easily move the sink. Casters are great to clean in the hard to reach areas under the sink.
Consider if a backsplash is needed. A backsplash, like casters will help keep the working environment extra clean. Backsplashes vary in sizes and can be customized for any commercial restaurant kitchen.
Consider how may compartments the sink should be. There are one, two and three compartment standing commercial sinks. If it is a drop-in sink, it will not stand nor will it have legs, it will simply drop-in or be wall hung. Whichever model sink is chosen, it is recommended that it is a stainless steel model. Stainless steel sinks are generally more durable and easier to clean.
When purchasing a sink, consider the dimensions of the sink. Be sure to measure how much room is available in the restaurant for a commercial sink. It is important that the interior as well as the exterior is measured. The best way to calculate how much interior space is needed is by measuring the biggest item that is planned to be washed in the sink.
Most sinks do not include commercial faucets, so they must be purchased separately. A wide variety of faucets are needed to in order to meet the unique demands of each establishment, from commercial kitchen faucets to pre-rinse units, glass fillers, and mop sink faucets. They all serve a different purpose with the goal of making each sink station as efficient as possible.
Sink accessories are also vital in every commercial foodservice establishment. From commercial sink drains to pre-rinse spray valves, faucet bases and nozzles, sink accessories keep the equipment operating smoothly, safely, and efficiently.
About Elite Restaurant Equipment:
Elite Restaurant Equipment is the one stop shop for everything restaurant related under the sun. They have some of the most competitive prices in the industry. Their dedicated team works around the clock to help make sure all questions are answered right away. Since their humble beginnings in 2001, Elite Restaurant Equipment has grown to stock over 50,000 respective items. Their business model is simple: stock the item, list the item and ship the item.
Source:
Larry Bluvstein (Sales Manager)
07/24/2013
Elite Restaurant Equipment
888-886-7279
Larry Bluvstein, Elite Restaurant Equipment, https://www.eliterestaurantequipment.com/, 888-886-7279 1101, [email protected]
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