Wall Mount Hand Sinks

No matter what kind of foodservice operation you have, if your employees are handling food, then regular and frequent hand washing is a requirement for preventing foodborne illnesses. In order to maintain proper sanitary conditions in your commercial kitchen, there should be a hand sink no more than 15 feet away from any food handling area, for easy access by chefs, line cooks and food preparers. A minimum distance from food handling areas is also required, typically at least 18 inches. The hand washing sink needs to be a distinct unit separated from other equipment that comes into contact with food.

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