Industrial Sinks: The Ultimate Guide for Restaurants

An industrial sink is the workhorse stainless steel fixture every restaurant, brewery, ghost kitchen, butcher shop, and food production facility builds its sanitation, prep, and warewashing around. Browse our full commercial sink collection and you'll see what we mean - over a hundred SKUs covering every compartment count, bowl size, and code requirement. Unlike residential sinks, an industrial sink is engineered to NSF standards, fabricated from 304 or 430 stainless steel in 14, 16, or 18 gauge, and built to survive twenty years of detergent, grease, sanitizer, and dropped stockpots.

The catalog is enormous - 1-compartment, 2-compartment, and 3-compartment sinks for warewashing, prep sinks and pot wash sinks for production, hand sinks for code-required handwashing stations, mop sinks like the Atosa MRS-1-MOP for janitor closets, plus underbar and utility builds. Picking the wrong one means inspection failure, ergonomic injuries, or replacing a corroded unit in three years instead of fifteen. This guide walks through stainless steel grades, gauge, compartments, drainboards, dimensions, NSF compliance, plumbing rough-in, faucet types, and the specific BK Resources and Atosa sinks we stock so you can spec the right industrial sink the first time. If you already know exactly what you need, jump to our 3-compartment sink guide, hand sink guide, or mop sink guide.

Key Takeaways

• 304 stainless steel (18% chromium, 8% nickel) is the gold standard for any sink that sees daily chemical and water exposure. 430 stainless saves money on legs and bracing but pits in the bowl over time - never spec it as the primary bowl material.
• Gauge is thickness: lower number means thicker steel. 14-gauge is heavy-duty for high-impact butcher and pot-wash. 16-gauge is the commercial kitchen standard. 18-gauge is fine for hand sinks and light prep but flexes in warewashing service.
• Deep-drawn bowls (formed from a single sheet) eliminate corner welds that harbor bacteria and corrode first. Always specify deep-drawn for any sink that touches food contact.
• Standard working height for a commercial sink is 34 to 36 inches from floor to bowl rim. Backsplashes are 8 to 10 inches above that, holding the splash mount faucet.
• NSF certification requires coved corners (5/8" minimum radius), sealed seams, splash guards, vacuum breaker on faucets, and proper drainage. Missing any of these gets you written up on inspection.
• We stock the full BK Resources commercial sink lineup (1, 2, and 3 compartment, hand sinks, pot sinks) plus the Atosa MRS-1-MOP. Free freight to commercial addresses, financing available on orders over $3,500.

What Is an Industrial Sink?

An industrial sink (also called a commercial sink or commercial kitchen sink) is a stainless steel fixture engineered to meet NSF/ANSI Standard 2 (food equipment), local plumbing codes, and the mechanical stress of high-volume foodservice. The differences from a residential sink are not cosmetic - they are structural:

• Material: 304 or 430 series stainless steel, never enameled cast iron, fireclay, or composite
• Construction: Welded or deep-drawn one-piece bowls with coved corners (minimum 5/8" radius) for NSF cleanability
• Mounting: Floor-mounted on stainless or galvanized legs with adjustable bullet feet, not undermount or topmount in a counter
• Plumbing: 1-1/2" or 3-1/2" drain outlets with basket strainers or lever waste valves, splash-mount or wall-mount faucets with vacuum breakers
• Sizing: Bowls range from 10"x14" for hand sinks to 24"x24" for pot wash, with overall lengths from 24" to 120"+
• Certifications: NSF listing, ETL listing (Intertek), and compliance with FDA Food Code and Uniform/International Plumbing Code

Within the industrial sink category, units are classified by primary function: warewashing (3-compartment), prep (1 or 2 compartment with drainboards), handwashing (small dedicated bowl), mop/utility (deep floor-mount basin), bar/underbar (4-compartment with ice bin), and pot wash (deep oversized single compartment). Each has its own code requirement, sizing standard, and plumbing rough-in.

Stainless Steel Grades: 304 vs. 430

The metallurgy of your sink determines its lifespan, sanitation, and resale value. There are two grades you will see on commercial spec sheets:

304 Series Stainless Steel

304 is the industry standard for any commercial sink that contacts food, water, or cleaning chemicals daily. It contains approximately 18% chromium and 8% nickel by weight. The chromium forms a passive oxide layer that resists corrosion; the nickel stabilizes that layer under aggressive chemical exposure (chlorine bleach, quaternary sanitizers, alkaline degreasers, acidic descalers). 304 is non-magnetic, austenitic, and weldable without losing corrosion resistance.

What this means in practice: a 304 stainless bowl will hold up to twenty years of daily warewashing without pitting or staining if you follow basic care (no steel wool, rinse bleach within 10 minutes, dry after each shift). Every reputable manufacturer including BK Resources and Atosa uses 304 for sink bowls.

430 Series Stainless Steel

430 is a cheaper ferritic stainless that contains chromium but no nickel. It saves manufacturers about 30% on raw material cost. Used appropriately on legs, cross-bracing, splash backs, and undershelves where chemical exposure is minimal, 430 performs fine for the life of the unit. Used inappropriately as a bowl material, 430 pits within 12-24 months of daily chlorine exposure. The pits become bacterial reservoirs and the bowl needs replacement.

How to spot 430: it is magnetic (304 is not). Hold a refrigerator magnet to the bowl - if it sticks, it is 430. Walk away from any commercial sink with a 430 bowl no matter how cheap the price.

304 vs. 430 Quick Comparison

Property	304	430
Chromium	18%	16-18%
Nickel	8%	None
Magnetic	No	Yes
Chlorine resistance	Excellent	Poor (pits)
Weldability	Excellent	Limited
Bowl use	Yes - always	Never
Leg/bracing use	Premium spec	Standard
Cost	+30%	Baseline

Gauge Thickness: 14, 16, and 18

Gauge measures the thickness of the steel sheet. The number is inverted from intuition - lower numbers are thicker. The three commercial gauges:

14 Gauge (0.0781 inches / 1.98 mm)

Heavy-duty industrial weight. Used in butcher shops, fish processing, and high-volume pot wash where dropped cleavers, 50-quart stockpots, and rolling carts hit the bowl daily. Stiff enough that you cannot dent it with a thrown ladle. Expect to pay 25-40% more than 16-gauge.

16 Gauge (0.0625 inches / 1.59 mm)

The mainstream commercial kitchen standard. Used on the vast majority of three-compartment warewashing sinks, prep sinks, and bar sinks. BK Resources fabricates their flagship BKS-3 series in 16-gauge 304. Stiff enough for daily stockpot use; light enough that two people can carry an 84-inch unit into a kitchen.

18 Gauge (0.0500 inches / 1.27 mm)

Light-to-medium duty. Used on hand sinks, mop sinks, light prep sinks, and budget-tier three-compartment units. Fine for handwashing service and low-impact prep, but flexes audibly under a full warewashing load. The Atosa MRS-1-MOP uses 18-gauge for its mop basin.

Gauge Selection by Application

Application	Recommended Gauge	Why
Pot wash / butcher / fish	14	Constant heavy impact
3-compartment warewashing	16	Daily stockpots + sanitizer chemistry
2-compartment prep	16	Vegetable prep + light wash
1-compartment prep	16-18	Salads, garde-manger
Hand sink	18	Low impact, low chemical
Mop sink	18	Bucket impact, daily bleach
Bar / underbar	18-16	Glassware washing

Core Configurations: Single, Double, Triple, and Specialty

Three-Compartment Sinks (Warewashing)

The three-compartment sink is mandatory equipment in every food establishment that washes dishes by hand. FDA Food Code §4-301.12 requires a wash-rinse-sanitize sequence in three separate compartments:

1. Wash: 110-120 degrees F water with detergent to remove food soils
2. Rinse: Clean potable water to remove detergent residue
3. Sanitize: Either 171 degrees F hot-water immersion for 30 seconds, or chemical sanitizer (50-200 ppm chlorine, 12.5-25 ppm iodine, or 200-400 ppm quat) at the manufacturer's specified temperature

Three-compartment sinks come in 18", 24", and 30" bowl widths with two integral drainboards. Total lengths run 84" to 144" depending on bowl size and drainboard length. Read our complete 3-Compartment Sink Guide for the full breakdown of which BK Resources or Atosa unit fits your kitchen.

Two-Compartment Sinks (Prep + Wash)

Two-compartment sinks handle a wash-and-rinse cycle for non-food-contact items, or serve as a dedicated produce/protein prep station with a wash bowl and a rinse bowl. Common bowl widths 18" and 24", lengths 48" to 84".

Codes vary by state on whether you can substitute a 2-compartment for a 3-compartment in a low-volume operation (mobile food units, coffee shops, espresso bars). Some health departments allow it with a high-temp dishwasher backup; some do not. Always verify locally before specifying.

One-Compartment Prep Sinks

Single-compartment sinks (also called prep sinks) serve dedicated tasks: vegetable washing, raw protein rinse, seafood thawing, or pasta blanching. A prep sink should not be cross-used for handwashing or warewashing. Many kitchens install two or three one-compartment sinks distributed across stations: one at the garde-manger, one at the saute line, one at the salad bar.

Sizes run from 14"x16" bowls in small footprints to 24"x24" bowls for full vegetable processing. Read more on prep sink selection below.

Hand Sinks

Dedicated handwashing sinks are required by code at every station where food is prepared, in every restroom, and within 25 feet of every prep area. They cannot be cross-used for any other purpose - dumping mop water or rinsing produce in a hand sink is a citation. Bowls are typically 10"x14" to 14"x16", wall-mounted. See our Complete Hand Sink Guide for code, sizing, and product picks.

Mop Sinks (Service Sinks)

Floor-mount basins for filling mop buckets and disposing of cleaning water. Required by FDA Food Code §5-203.13 in every restaurant. The Atosa MRS-1-MOP ($589) is our standard pick. Read the full Mop Sink Guide for code citations, faucet height rules, and installation specs.

Bar and Underbar Sinks

Four-compartment underbar sinks combine glassware washing, ice well, speed rail, and bottle storage in a single 48" to 96" unit. Bowl depth is shallower (6-8") to keep working height comfortable for bartenders standing in front of them. Underbar sinks usually use 18-gauge stainless and integrate with drainboards on both sides for clean and dirty glassware staging.

Pot Wash Sinks

Oversized single-compartment sinks (24"x24" or 30"x24" bowls, 18" deep) used in high-volume pot wash stations. Built in 14-gauge to survive dropped pots and pans. Drain valves are 3-1/2" with lever waste handles so the operator can drain without dunking hands in 150-degree water. Often paired with a pre-rinse spray assembly mounted to the backsplash.

Dimensions, Working Heights, and Drainboards

Standard Working Height

The rim of a commercial sink bowl should sit 34 to 36 inches above the finished floor. This is the ergonomic standard worked out across decades of foodservice operations - low enough that a 5'4" line cook can comfortably scrub a 16-quart stockpot, high enough that a 6'2" dishwasher does not need to bend.

The backsplash adds another 8 to 10 inches above the rim, putting the top of the splash 42-46 inches above the floor. This is also where splash-mount faucet inlets sit on most commercial units.

Adjustable bullet feet (typically 1-inch range) let you level the sink on uneven slabs and fine-tune the working height by up to 2 inches for short-staffed kitchens or ADA accommodation.

Bowl Dimensions by Application

Bowl Size (L x W x D)	Capacity	Typical Use
10" x 14" x 5"	Hand wash only	Wall-mount hand sink
14" x 16" x 8"	Small produce	Bar prep, espresso station
16" x 20" x 12"	Mid-size produce, dishes	1-compartment prep sink
18" x 18" x 12"	Standard warewashing	3-compartment warewashing (most common)
18" x 24" x 14"	Heavy warewashing	3-compartment with deeper bowl
20" x 28" x 14"	Pot/pan production	Pot wash sink
24" x 24" x 14"	Stockpot, sheet pans	3-compartment for high-volume kitchen
24" x 24" x 18"	Brewery, butcher	Heavy-duty pot wash

Deep-Drawn vs. Welded Bowls

Two construction methods for the bowls themselves:

• Deep-drawn bowl: The bowl is pressed from a single flat sheet of stainless steel into its three-dimensional shape using a hydraulic die. There are no internal corner welds. Corners are coved (rounded) by the forming process. This is the NSF-preferred construction because there are no weld seams where bacteria can hide or corrosion can start.
• Welded bowl: Five flat panels (four sides plus bottom) are welded together at the corners. Welds are polished smooth and the corners are coved with a 5/8" radius via filling. Acceptable for NSF if welds are continuous and corner-coved properly, but always a higher long-term failure point than deep-drawn.

For any prep or warewashing sink, specify deep-drawn bowls if your budget allows. The premium runs about 15-20% over welded but the bowl lasts twice as long.

Drainboards: Left, Right, or Both

Drainboards are integrated inclined work surfaces flanking the bowls, used for staging dirty dishes (inbound) or air-drying clean dishes (outbound). They slope toward the bowl at 1/8 inch per foot so water drains back into the wash compartment rather than pooling on the work surface.

• Left-to-right flow: Dirty dishes staged on the left drainboard, processed through wash-rinse-sanitize compartments, dried on the right drainboard. Most common in right-hand-dominant kitchens.
• Right-to-left flow: The mirror image. Selected when plumbing rough-in or wall layout dictates.
• Both sides (no flow): Used in two-station kitchens where dishwashers work from both ends.

Drainboard lengths run 18" minimum (for hand staging) to 36" or longer (for high-volume operations). The total sink length is bowl widths plus drainboards: a 3-compartment with 18" bowls and 24" drainboards on both sides is 78" overall.

Plumbing, Drainage, and Faucets

Drain Openings and Waste Valves

Commercial sink drain openings come in two sizes:

• 3-1/2 inch: Standard for warewashing and prep compartments. Accepts heavy-duty basket strainers and lever waste valves. The larger opening handles food debris without clogging.
• 1-1/2 inch: Used on hand sinks and small prep sinks where only soap-and-water flow goes down the drain.

Lever waste valves let the operator open and close the drain without reaching into the bowl. The lever pulls a stopper down via a rod-and-linkage mechanism. While not legally required everywhere, lever valves are strongly recommended on any sink that fills with hot or chemically treated water - the operator should never have to dunk a hand in 170-degree sanitizer to pull a basket strainer.

Faucet Mounting Styles

• Splash-mount faucets: Mount directly into the backsplash of the sink via two 1/2" NPT (IPS) inlets on 8" centers. The faucet body sits behind the bowl, leaving the deck free. Most common on three-compartment warewashing and prep sinks. Easier to seal against bacteria intrusion because there are no penetrations through the food-contact deck.
• Deck-mount faucets: Mount through the horizontal deck of the sink or an adjacent counter via 1-3/8" holes. The faucet body sits in front of the user. Common on hand sinks, bar sinks, and underbar units. Easier to operate one-handed but the deck penetration is a long-term corrosion point.
• Wall-mount faucets: Mount directly to the wall behind the sink via 1/2" supply stubs. Used almost exclusively on mop sinks where the spout needs to clear the basin flood rim by code.

Pre-Rinse Spray Assemblies

A pre-rinse spray valve hangs over the warewashing or pot wash station with a flexible coiled hose and a high-pressure spray head. Used to blast food residue off plates before they hit the wash compartment. Standard 1.6 GPM low-flow models meet WaterSense and federal efficiency standards. The unit mounts directly to the sink faucet body via a 1/2" NPT outlet on the back of the spout.

Vacuum Breakers and Backflow Protection

Every commercial sink faucet must include an atmospheric vacuum breaker (AVB) installed above the highest possible water level in the bowl. The vacuum breaker prevents back-siphonage - the scenario where a sudden pressure drop in the supply line sucks contaminated water from the bowl back into the potable water system. AVBs are either built into the faucet body or screwed onto the spout outlet.

Faucets that share a supply with a chemical-injecting system (sanitizer dispenser, dish machine detergent pump) require a higher-grade reduced-pressure backflow preventer (RPBP) at the building main. Verify with your plumber during rough-in.

Grease Traps and Indirect Waste

Sinks used for food prep or warewashing must drain through a grease interceptor before connecting to the building sanitary line. The interceptor traps fats, oils, and grease (FOG) before they enter the municipal sewer. Small under-counter traps (15-50 lb capacity) handle prep sinks and bar sinks. Outdoor in-ground traps (1,000-2,000 gallon) handle high-volume warewashing.

Some equipment - ice machines, steam tables, refrigerated display cases - cannot drain directly to the sanitary line. They drain via an air gap into a floor sink or indirect waste receptor instead. A floor sink is not the same fixture as a mop sink: it sits flush with the floor and receives drain lines from above, where a mop sink has a faucet and is used for filling buckets.

NSF Certification and Health Code Requirements

NSF/ANSI Standard 2

Commercial sinks must comply with NSF/ANSI Standard 2 (Food Equipment), which sets the design and material requirements for any equipment that contacts food or food-contact surfaces:

• Material: 304 stainless steel for any food-contact surface; 430 acceptable only for non-food-contact components like legs and bracing
• Surface finish: Smooth, cleanable, non-corroding. No rough welds, no pits, no exposed fasteners on food-contact surfaces
• Coved corners: All internal corners must have a minimum 5/8" radius to allow complete cleaning with a sponge or cloth
• Sealed seams: Any seam in a food-contact area must be continuously welded and polished, or sealed with NSF-listed FDA-grade silicone
• Splash protection: Backsplashes 8-10" minimum, with side splashes where adjacent equipment requires
• Drainage: Bowls must drain completely without dead zones. NSF tests by filling and measuring residual water 60 seconds after the strainer is pulled
• Mounting: Floor-mounted sinks must be on adjustable legs 6 inches above floor minimum, or sealed to floor with NSF-listed sealant if floor-mounted with curb

The NSF mark is stamped on the underside of the bowl and on the spec sheet. Inspectors check for it on every commissioning visit.

FDA Food Code Citations

• §4-301.12: 3-compartment sink required for manual warewashing (wash, rinse, sanitize)
• §5-202.12: Handwashing sinks required at every food prep station
• §5-203.13: Service sink (mop sink) required for cleaning equipment and disposing of mop water
• §5-204.11: Hand sinks must be conveniently located - within 25 feet of food prep, within direct line of sight where possible
• §6-301.11: Soap and single-use towels at every hand sink

Plumbing Code Requirements

• UPC §603 / IPC §608: Backflow prevention on every faucet
• UPC §418 / IPC §418: Service sink required in every commercial kitchen
• UPC §707 / IPC §1003: Grease interceptor required on food prep and warewashing drains
• State-specific health code: Adopt FDA Food Code in 49 states with local amendments

What Is a Prep Sink (Dedicated Section)

A prep sink is a single-compartment commercial sink dedicated to a specific food prep task - washing produce, rinsing raw proteins, thawing seafood, blanching pasta, or staging plated dishes. Prep sinks live at individual stations (saute, garde-manger, salad bar, butcher block) rather than at a central warewashing area.

Why a Dedicated Prep Sink Matters

• Cross-contamination prevention: A sink used for raw chicken cannot also be used for produce. A sink used for produce cannot be used for handwashing. Each task needs its own water source.
• Throughput: Line cooks lose 20-30 minutes per shift walking to a central sink. A prep sink at the station saves that labor.
• Code compliance: FDA Food Code §3-302.11 requires raw animal foods to be kept separate from ready-to-eat foods - including the sinks used to wash them.

Prep Sink Sizing

Bowl Size	Best For	Footprint
14" x 16" x 8"	Bar prep, espresso station, garde-manger	24" wide cabinet
16" x 20" x 12"	Vegetable wash, salad bar prep	30" wide station
18" x 18" x 12"	Mixed prep, sheet pan rinse	36" wide station
20" x 28" x 14"	Seafood thaw, large produce	48" wide station

Prep Sink Plumbing Notes

• 3-1/2" drain opening with basket strainer (no lever valve needed - prep sinks drain frequently)
• Splash-mount or wall-mount faucet with vacuum breaker
• Hot and cold supply on 8" centers
• Drain to grease interceptor on any sink that sees raw protein
• Mount on adjustable stainless legs 6" minimum above the floor

For sizing and product picks, see our 1-Compartment Sink Collection.

Pot Wash Sinks: Heavy-Duty Specs

Pot wash sinks handle the toughest warewashing in a commercial kitchen - 50-quart stockpots, sheet pans, hotel pans, and large mixing bowls that do not fit in a standard 3-compartment. They are usually a deep single-compartment sink in 14-gauge stainless, integrated with the warewashing area or freestanding at a dedicated pot wash station.

Pot Wash Spec Sheet

• Gauge: 14-gauge 304 stainless (must handle dropped 50-quart pots)
• Bowl size: 24"x24"x18" or 30"x24"x18" minimum to fit largest pots
• Drain: 3-1/2" opening with lever waste valve - operator never dunks hand
• Faucet: Splash-mount with pre-rinse spray assembly, 1.6 GPM low-flow
• Backsplash: 10" minimum, often 12" with stainless tile behind for splash control
• Drainboards: 24" minimum on both sides for staging dirty pots and air-drying clean
• Mounting: Heavy-duty stainless legs with adjustable bullet feet, cross-braced for stockpot weight
• Optional accessories: Garbage disposal under the bowl (in some states), faucet swing 8" minimum from spout

BK Resources fabricates pot wash sinks in their BKS-1-24-14 series ($1,500-$2,200 depending on drainboard configuration). Drop us a line at (206) 419-5801 for the right BKS pot wash spec.

How to Buy a Commercial Sink: Step-by-Step

Step 1: Inventory Your Stations

Walk your kitchen and list every place water is used: warewashing, handwashing (at each prep station), mop closet, prep stations (saute, garde-manger, pantry, salad), bar, server station, beverage area. Each one needs a sink. Building a kitchen from scratch? Map the food flow first - dirty in, clean out, no cross-paths - and the sink count drops out of the layout.

Step 2: Match Sink to Task

• Warewashing dish flow: 3-compartment with drainboards
• Low-volume cafe or coffee shop: 3-compartment + high-temp under-counter dishwasher
• Each prep station: 1-compartment prep sink, 16-18 gauge
• Within 25 feet of every prep area: dedicated hand sink
• Janitor closet: mop sink (service sink) with vacuum breaker faucet
• Bar: 4-compartment underbar sink with speed rail
• High-volume pot wash: separate 14-gauge pot wash sink

Step 3: Verify Code Requirements

Pull your local plumbing code and FDA Food Code adoption. Most states adopt the 2017 or 2022 FDA Food Code with amendments. Check minimum sink counts, faucet height rules, grease trap requirements, and any state-specific bowl size minimums.

Step 4: Specify Material and Gauge

• 304 stainless for any food-contact bowl - no exceptions
• 16-gauge for warewashing and prep
• 14-gauge for pot wash and butcher
• 18-gauge for hand sinks, mop sinks, and bar
• Deep-drawn bowls if budget allows; welded acceptable if NSF-listed

Step 5: Plan the Plumbing Rough-In

Provide your plumber with these stub-outs before slab pour or wall framing:

• Hot and cold supply lines 28-32" above finished floor, 8" on-center, capped 1/2" copper or PEX
• Drain rough-in 3-1/2" or 1-1/2" depending on sink type, P-trap with cleanout
• 2" vent rising within 6 feet of the trap, to roof or AAV
• Grease interceptor on prep and warewashing drains
• Floor drain in any wet area (mop closet, dish room, walk-in approach)

Step 6: Order, Inspect, Install

• Order through The Restaurant Warehouse for free freight to commercial address on most sinks
• Inspect the unit on arrival - check for shipping damage, verify NSF/ETL labels, count drainboards
• Install on level slab with adjustable feet plumbed flat
• Pull plumbing permit, schedule rough-in inspection before closing walls
• Final inspection after faucet and waste valves installed

Sinks We Stock

BK Resources

BK Resources is our primary commercial sink supplier and one of the most respected fabricators in the foodservice industry. Their sinks are fabricated in 16-gauge 304 stainless with deep-drawn bowls, coved corners, and stainless legs with adjustable ABS bullet feet. NSF and ETL listed across the line.

• BKS-1 series: 1-compartment prep and pot wash sinks, 14 or 16 gauge, 14"-24" bowl sizes, optional drainboards on left, right, or both sides
• BKS-2 series: 2-compartment sinks, 16-gauge, 18" or 24" bowls
• BKS-3 series: 3-compartment warewashing sinks, 16-gauge, 18" or 24" bowls, drainboards 18"-36"
• MRSA series: Heavy-duty mop sinks and floor receptors
• Faucets: Splash-mount, deck-mount, and wall-mount with vacuum breakers; pre-rinse spray assemblies
• Hose kits: Gas fryer connection kits and water supply assemblies

Atosa

Atosa fills out our budget-friendly tier with the MRS-1-MOP mop sink and a complete refrigeration/cooking line. NSF and ETL listed. Free freight on most units.

• Atosa MRS-1-MOP: $589, 18-gauge 304 stainless, 18"x18"x13" bowl, galvanized legs, ABS bullet feet, one-sheet construction. Read the complete mop sink guide for spec details.

Pricing Snapshot

Sink Type	Typical Price Range
Hand sink (wall-mount)	$175 - $480
Mop sink (Atosa MRS-1)	$589
1-compartment prep (16ga, no drainboard)	$420 - $720
1-compartment with drainboards	$680 - $1,200
2-compartment with drainboards	$950 - $1,650
3-compartment 18" bowls, both drainboards	$1,800 - $2,400
3-compartment 24" bowls, both drainboards	$2,400 - $3,200
Pot wash 24"x24" 14ga	$1,500 - $2,800
Bar/underbar 4-compartment	$1,200 - $2,800

Financing

Equipment financing is available on orders over $3,500 with 0% down. Most full kitchen sink packages qualify. Apply online or call (206) 419-5801.

Buying a Used Industrial Sink

Used commercial sinks can be a smart budget move for startups and pop-ups, but only if you inspect carefully. The savings disappear fast if you buy a corroded unit and replace it in two years.

What to Check on a Used Sink

1. Magnet test for grade: Stick a fridge magnet on the bowl. Sticks = 430 (walk away). Slides off = 304 (continue).
2. Pitting: Pinhole rust spots inside the bowl mean the passive layer is broken. Bowls with pitting cannot be restored - they will leak within a year.
3. Weld integrity: Tap every corner weld with a screwdriver. Hollow sounds or visible cracks mean the seam is failing.
4. Leg corrosion: Look at the feet and the bottom 6 inches of each leg. Galvanized legs that have lost their zinc coating are rusting from the foot up - the unit will collapse within 5 years.
5. Faucet and waste valves: Verify they turn smoothly, do not leak under pressure, and have working vacuum breakers. Replacement parts run $80-$300 per faucet.
6. NSF label: Look for the NSF mark stamped on the underside of the bowl. No mark = no resale and no inspection pass at the new location.
7. Drainage test: Fill the bowl to the rim, time the drain. A clean unit empties in 30-45 seconds. Slow drainage means a clogged trap or damaged outlet.

What to Pay for Used

Used commercial sinks in good condition typically sell for 40-60% of new retail. Pay closer to 40% if you have to drive to pick up; closer to 60% only if the unit is local, clean, and has documentation. Below 40% almost always means a hidden problem.

Warranty Reality

Used sinks rarely come with any warranty. New sinks from BK Resources carry a 1-year limited warranty on materials and workmanship; from Atosa a 2-year warranty on stainless components. If the unit is going into a brand-new kitchen with a 10-year operating plan, the warranty (and the new-condition reliability) usually justifies buying new.

Daily Care and Lifecycle Maintenance

Daily Cleaning Protocol

1. Remove debris: Clear the basket strainer or lever valve catch at end of every shift
2. Drain and rinse: Pull the plug, drain completely, rinse the bowl with hot water
3. Detergent + soft cloth: Apply a pH-neutral commercial degreaser, scrub with a soft cloth or nylon brush - never steel wool or wire
4. Sanitize: Spray with quat sanitizer at proper dilution (200-400 ppm), let dwell 60 seconds
5. Final rinse and dry: Rinse with potable water, wipe dry with a microfiber cloth to prevent water spots and mineral scaling

Weekly Inspection

• Faucet aerators: Unscrew and descale with vinegar to restore flow rate
• Drain lines: Pour 4 oz of ATDM Drain Maintainer into each compartment after last shift. Let dwell overnight.
• Silicone seals: Inspect caulking at wall and floor joints. Replace any peeling or moldy sealant.
• Lever waste valves: Operate each lever to verify smooth action. Lubricate the lever pivot with food-grade silicone if it sticks.
• Vacuum breakers: Verify no drip from the breaker body. Replace cartridge if dripping ($12-$20 part).

Monthly Deep Clean

• Pull and clean basket strainers with vinegar bath
• Snake P-traps with a hand auger (or call a plumber annually)
• Polish stainless surfaces with food-grade mineral oil to maintain passive layer
• Tighten all visible fasteners and check for loose legs or cross-braces

What to Avoid

• Steel wool / wire brushes: Embeds carbon steel particles that rust within weeks
• Hydrochloric / muriatic acid: Destroys the passive layer instantly - never use HCl drain openers
• Concentrated bleach without rinse: Pits 304 stainless if left to dwell. Rinse within 10 minutes of bleach contact.
• Mixing bleach with quat or ammonia: Releases chlorine gas in a confined dish room
• Hanging metal tools off the bowl edges: Galvanic corrosion at contact points

Expected Lifespan

A 304 stainless commercial sink with proper care lasts 15-25 years in a busy restaurant. The faucet typically goes first (5-10 years) and is a $100-$300 swap. Lever waste valves last 8-12 years. The bowl itself - if you keep bleach exposure short and avoid steel wool - will outlast the kitchen.

Related Sink Guides

An industrial sink rarely stands alone - your code-compliant kitchen needs the right mix. Pair this guide with the deep dives on each specialty:

• The Complete Three-Compartment Sink Guide - wash, rinse, sanitize for manual warewashing
• Best Commercial Hand Sinks Guide - every dedicated handwashing station required by code
• Mop Sinks Commercial Guide - service sinks and floor receptors for janitor closets
• Shop All Commercial Sinks
• 3-Compartment Sink Collection
• 2-Compartment Sink Collection
• 1-Compartment Sink Collection
• Hand Sink Collection

Frequently Asked Questions

What is an industrial sink?

An industrial sink (also called a commercial sink) is a heavy-duty stainless steel fixture engineered to meet NSF/ANSI Standard 2 and local plumbing codes for restaurants, breweries, food production, and institutional kitchens. They differ from residential sinks in material (304 or 430 stainless), construction (deep-drawn or welded bowls with coved corners), and plumbing (3-1/2 inch drains, splash-mount faucets, vacuum breakers, grease trap connections).

What is the best stainless steel for a commercial sink?

304 series stainless steel is the industry standard for any sink bowl. It contains 18 percent chromium and 8 percent nickel, which together resist corrosion from bleach, quat sanitizers, and acidic descalers. 430 series stainless lacks nickel - use it only on legs or bracing, never on bowl surfaces. To test grade in the field, hold a magnet to the bowl: 304 is non-magnetic; 430 is magnetic.

What is the difference between 14, 16, and 18 gauge stainless?

Gauge measures thickness, with lower numbers being thicker. 14 gauge (0.0781 inches) is heavy-duty for pot wash and butcher; 16 gauge (0.0625 inches) is the commercial kitchen standard for 3-compartment warewashing and prep sinks; 18 gauge (0.0500 inches) is light-to-medium duty for hand sinks, mop sinks, and bar sinks.

Why is 304 stainless preferred over 430?

304 contains nickel, which stabilizes the chromium oxide passive layer under aggressive chemical exposure. 430 is ferritic and lacks nickel, so it pits and corrodes within 12-24 months of daily chlorine bleach exposure. Pitted bowls become bacterial reservoirs and have to be replaced. For any sink that contacts food or daily cleaning chemicals, specify 304.

What is a deep-drawn sink bowl?

A deep-drawn bowl is pressed from a single sheet of stainless steel into its three-dimensional shape using a hydraulic die. There are no internal corner welds, so bacteria has nowhere to hide and corrosion has no seam to start. Deep-drawn bowls cost 15-20 percent more than welded bowls but typically last twice as long. NSF prefers deep-drawn for food-contact applications.

What is the standard height for a commercial sink?

The rim of a commercial sink bowl should sit 34 to 36 inches above the finished floor. The backsplash adds 8 to 10 inches above the rim, putting the top of the splash 42 to 46 inches above the floor. Most units include adjustable bullet feet with a 1-inch leveling range to fine-tune the height and accommodate uneven slabs.

What size drain opening does a commercial sink need?

Standard commercial warewashing and prep sinks use 3-1/2 inch drain openings, which accept heavy-duty basket strainers and lever waste valves. Hand sinks and small bar prep sinks use 1-1/2 inch drains. The larger opening on warewashing sinks handles food debris and prevents clogging.

What is the difference between splash mount and deck mount faucets?

Splash mount faucets install directly into the backsplash of the sink via two 1/2 inch NPT inlets on 8 inch centers - the body sits behind the bowl. Deck mount faucets install through the horizontal deck of the sink via 1-3/8 inch holes - the body sits in front of the user. Splash mount is more common on warewashing and prep sinks because it leaves the deck clear and reduces corrosion penetrations.

Why does a commercial faucet need a vacuum breaker?

A vacuum breaker prevents back-siphonage of contaminated water into the potable water supply when the supply line pressure drops suddenly (such as during a water main break or a firefighter opening a nearby hydrant). Atmospheric vacuum breakers (AVB) are integrated into commercial faucet bodies or screwed onto the spout outlet. They are required on every commercial sink faucet by UPC §603 and IPC §608.

Are lever waste valves required?

Not legally required everywhere, but strongly recommended on any sink that fills with hot water or chemical sanitizer. The lever lets the operator open and close the drain without dunking a hand into 170-degree water or quat solution. Most commercial 3-compartment and pot wash sinks use lever waste valves standard.

Does a hand sink require a splash guard?

In most jurisdictions, yes - if the hand sink is within 18 inches of a food prep surface or a clean dish drying area, a permanent splash guard is required to prevent splash contamination. The splash guard is usually a stainless steel panel mounted to the side or back of the sink, 6 to 12 inches tall.

What is a coved corner and why does it matter?

A coved corner is a rounded internal corner with a minimum 5/8 inch radius, used inside sink bowls to allow complete cleaning with a sponge or cloth. Sharp 90-degree corners trap food debris, harbor bacteria, and fail NSF inspection. Coved corners are formed automatically in deep-drawn bowls and added via filler welds in welded bowls.

How many compartments does a commercial kitchen need?

FDA Food Code §4-301.12 requires a 3-compartment sink for manual warewashing in any kitchen without a high-temperature dish machine. Some health departments allow a 2-compartment sink in low-volume operations (coffee shops, espresso bars, mobile food units) with an under-counter dish machine backup. Every kitchen also needs at least one dedicated hand sink at each prep station and one mop sink in the janitor closet, regardless of compartment count on the warewashing sink.

Does a prep sink need a grease trap?

Yes, if the prep sink will see raw protein, dairy, or fatty produce. Grease, oil, and food residue from prep washing flow through the drain and accumulate in the building line, eventually causing backups or sewer fines. Connect prep sinks to a grease interceptor (small 15-50 lb under-counter trap or shared outdoor in-ground trap) sized per the volume of the operation.

What is the difference between a prep sink and a 3-compartment sink?

A prep sink is a single-compartment sink dedicated to one specific task (washing produce, rinsing protein, thawing seafood) and located at the individual prep station. A 3-compartment sink is a multi-compartment warewashing fixture used to wash, rinse, and sanitize dishes in compliance with FDA Food Code §4-301.12. Prep sinks supplement the 3-compartment - they do not replace it.

How long does a commercial sink last?

A 304 stainless commercial sink lasts 15 to 25 years with proper daily care. The faucet typically wears out first (5-10 years, $100-$300 replacement). Lever waste valves last 8-12 years. The stainless bowl itself - if kept clear of steel wool, hydrochloric acid, and prolonged bleach contact - usually outlasts the kitchen.

Can I install a commercial sink myself?

Setting the sink unit is straightforward DIY. Connecting it to building plumbing - drain, vent, supply, grease trap, and vacuum breaker - usually requires a licensed plumber and a city permit. Most jurisdictions inspect rough-in before walls close and final inspect after fixtures are mounted. Budget $400-$1,200 for professional install on a 3-compartment with drainboards.

How much does a commercial 3-compartment sink cost?

Prices range from $1,800 for an 18-inch-bowl unit with both drainboards to $3,200 for a 24-inch-bowl unit with extended drainboards. Pot wash sinks in 14-gauge run $1,500 to $2,800. Hand sinks $175 to $480. Mop sinks like the Atosa MRS-1 are $589. We ship most BK Resources and Atosa sinks free freight to commercial addresses in the lower 48.

What is a pot wash sink?

A pot wash sink is an oversized single-compartment commercial sink (typically 24x24x18 inches deep) in 14-gauge stainless, dedicated to washing stockpots, sheet pans, and large mixing bowls that do not fit in a standard 3-compartment sink. They pair with a pre-rinse spray assembly and a lever waste valve so the operator never reaches into hot sanitizer water.

Should I buy a used commercial sink?

Used sinks can save 40-60 percent over new but only if you inspect carefully. Check the bowl with a magnet (must slide off - 304 is non-magnetic), look for pinhole pitting inside the bowl, tap every weld for soundness, inspect the legs for rust at the foot, verify the NSF label is present, and pressure-test the faucet. Below 40 percent of new retail almost always means hidden corrosion or weld failure.

Does an industrial sink need NSF certification?

Yes - any sink in a commercial food establishment must be NSF-listed under NSF/ANSI Standard 2 (Food Equipment). The NSF mark is stamped on the underside of the bowl and printed on the spec sheet. Health inspectors check for it during commissioning and on routine inspections. Sinks without NSF certification will not pass.

What is the difference between a mop sink and a utility sink?

A mop sink (service sink) is a low floor-mount or wall-mount basin specifically designed for filling mop buckets and disposing of cleaning water, with a wall-mount faucet and vacuum breaker at a code-required height above the basin rim. A utility sink (laundry tub, slop sink) is a general-purpose deep sink on legs. Most health departments require a true mop sink in new commercial construction; some allow utility sinks with vacuum breakers added.

What faucet flow rate should a commercial sink have?

Pre-rinse spray valves on warewashing sinks must be 1.6 GPM or lower per federal WaterSense standards. Standard commercial sink faucets run 2.2 GPM. Hand sink faucets are limited to 0.5 GPM under California Title 24 and some state standards. Higher-flow faucets are available but waste water and may not pass new buildouts.

Where should the drainboards go - left, right, or both sides?

Drainboard direction follows kitchen workflow. Left-to-right flow stages dirty dishes on the left, processes through wash-rinse-sanitize, and dries on the right - the most common configuration in right-hand-dominant kitchens. Right-to-left is the mirror, selected when plumbing or wall layout dictates. High-volume kitchens use drainboards on both sides for parallel dishwashing stations.

Can I connect a commercial sink to a regular sewer line?

Not directly. Prep sinks, warewashing sinks, and pot wash sinks must drain through a grease interceptor before connecting to the building sanitary line. Hand sinks and mop sinks drain directly to the sanitary line (they do not produce significant FOG load). Some refrigeration and steam equipment cannot drain directly at all - they require an air gap into a floor sink (indirect waste receptor).

About the Author

Sean Kearney is the founder of The Restaurant Warehouse and has spent 20+ years outfitting restaurants, breweries, ghost kitchens, and food trucks across the United States. He works directly with operators on equipment selection, plumbing layouts, and code-compliant kitchen design. Reach him at (206) 419-5801 or therestaurantwarehouse@gmail.com.