Types of Compartment Sinks

A one compartment sink consists of a single basin. One of the key advantages of a one compartment sink is its space-saving design, making it an ideal choice for small kitchens or food trucks, where space is often limited. 

A one compartment sink is best used for utility or vegetable washing. These sinks can come with just the basin or can be upgraded to include a drainboard. With the added drainboard, you can increase the drying space and declutter your drying racks and countertops, making it perfect for utility purposes.

• Space-saving design
• Best used for utility or vegetable washing
• Perfect for food trucks

Two compartment sinks increase the flexibility of your operation while still maintaining a relatively compact footprint. These sinks consist of two separate bowls, each with its own drain, allowing for simultaneous use and easy organization of tasks. The bowls can often vary in size and depth and the sinks can come with just the basins or can be upgraded to include one or two drainboards.

Two compartment sinks are best used for food thawing and prep. The separate bowls allow for easy segregation of tasks, such as soaking and rinsing dishes or washing fruit and vegetables. This helps to maintain a clean and organized workspace, increasing efficiency and productivity in the kitchen.

• Compact footprint
• Bowls can often vary in size and depth
• Best used for food thawing and prep
• Perfect for snack bars, cafes, or concession stands

The most common type of compartment sink found in commercial kitchens, three compartment sinks have a logical order to help you properly clean and sanitize dishes, allowing you to designate one basin for washing, the second for rinsing, and the third for sanitizing.

When using a three compartment sink, it is important to follow health regulations and guidelines. This includes maintaining the proper water temperatures, regularly changing out the water in each compartment, and using approved cleaning and sanitizing agents. By adhering to these regulations, you can ensure that your dishes are properly cleaned and sanitized, reducing the risk of foodborne illnesses.

• Most common for commercial kitchens
• Keeps each step of the cleaning process separate
• Best used to wash, rinse, and sanitize dishes
• Perfect for standard restaurant kitchens

The four compartment sink has the largest footprint among all the different types of compartment sinks. This type of sink is designed to handle high-volume dishwashing operations and is commonly found in commercial kitchens, especially in university and hospital settings.

The four compartment sink is best used for soaking, washing, rinsing, and sanitizing dishes. With its four separate compartments, it allows for a systematic and efficient dishwashing process. The first compartment is typically used for soaking and pre-washing food residues from the dishes. The second compartment is used for washing the dishes with detergent. The third compartment is for rinsing off any remaining debris or soap, while the fourth compartment is dedicated to sanitizing the dishes with a sanitizing solution or hot water.

• Features the largest footprint
• Best used to soak, wash, rinse, and sanitize
• Perfect for university and hospital kitchens