Choosing the right sink setup might feel like a small detail, but it can make or break your kitchen flow. Here’s a simple guide many consultants and kitchen planners follow:

1️⃣ What’s going in the sink? Small prep tools? GN pans? Soup kettles? Match bowl size to equipment type.

2️⃣ Washing frequency: If you’re running full-service for 18 hours, a triple bowl with drainage and splashbacks will save your staff’s sanity.

3️⃣ Workflow zones: Do you separate prep from dish? Consider placing double sinks at veg stations and pot wash sinks near cook lines.

4️⃣ Hands-free operation: Foot pedals or knee valves are highly recommended in HACCP and hospital kitchens.

5️⃣ Drainage needs: Does your layout require left or right drainboards? Maybe you want double-sided?

6️⃣ Compliance requirements: Ensure NSF, HACCP, or even LEED/BREEAM if your facility has green building standards.

7️⃣ Space availability: Tight on space? Go vertical — wall-mounted designs free up floor area.

8️⃣ Future flexibility: Modular sinks can be upgraded later. Go with adjustable feet, detachable splashbacks, or faucet upgrades.

9️⃣ Contractor coordination: Share your layout with your contractor or consultant early. We provide CAD drawings to avoid costly fitment errors.

🔧 In short: tell us your kitchen’s story — what’s being washed, where, how often — and we’ll recommend a setup that works hard so your team doesn’t have to.