In restaurants the washing area is in huge demand. You need a bigger sink than the ones found in your home. On top of that, you need to be compliant with the regulatory policies set by the local food agencies. First of all, you should understand that sinks must be made from durable, corrosion resistant, non-absorbent material, such as stainless steel. They should be thick enough to endure abuse or repeated washing. They should have a smooth surface that is resistant to scratching, distortion, decomposition and chipping. The sink boards must be self-draining or be slightly sloped to prevent water from pooling over the sink. According to regulatory guidelines the sink must have a minimum of three compartments. These are used for washing, rinsing and sanitizing.
Portable compartment sinks are the most popular for large commercial food establishments because they are made from stainless steel and are compliant with the regulatory standard. Aside from that, they are also very easy to install. Most of them come with built-in water tanks. They have drain boards and even provision for hot water. Some come with caster wheels which lock, enabling mobility. They have faucets for both hot and cold water. These sinks come in different colors.