More often than not, a restaurant has different sinks that serve distinct purposes in server stations, at the back house, and even behind the bar. Having the appropriate sinks installed in the right places is necessary to not only accomplish various tasks from washing glasses and hands, to flatware and stock pot cleaning, but also to follow a proper food safety program, on which every health inspector would focus.
It is common knowledge that restaurants must install proper sinks to pass inspection. Determining the kind of sinks that would be installed for every purposes is important especially in case of brand new set up of the restaurant, or in the renovation drive to improve its hygiene and other standards.
While hand sinks are the most basic, they should be used only to wash hands. Kitchen sinks are what make up most of the number in any restaurant, for the cooking activity they serve. As these are typically compartmentalized into a certain number of basins, they are popularly referred to as compartment sinks.
You can pick from 1, 2, 3 or even 4-compartment sinks for washing and rinsing dishes. Most restaurant accreditation authorities require a 3 compartment sink to allow proper sanitization of the dishes. Bigger sized compartment sinks would be required for filling and washing stock pots and other such cookware items.