Commercial Sink Buying Guide for Canadian Foodservice Businesses

A sink is a standard piece of equipment in kitchens everywhere. It serves as a place to clean hands or dishes and defrost or drain certain foods, among other uses. Commercial kitchens may differ in operations and offerings, but all need a quality sink, or sinks, to accomplish their daily tasks.

When planning your kitchen equipment needs, a commercial sink should be one of the first items on your list. Many restaurant and food service business owners plan their spaces around a sink because it is a central location that must be connected to plumbing but also have easy access to other kitchen areas. Whether you know what kind of commercial sink you are looking for or are trying to determine the right number of compartments to choose from, this post examines the different types to suit all restaurants and commercial kitchens.

Covering All Commercial Kitchen Sink Needs

Our in-house brand, Zanduco, has various sink sizes that are manufactured from stainless steel. This material is an iron alloy specially fabricated to resist corrosion. Stainless steel is also ideal for reducing bacteria concerns on surfaces, which can be especially prominent when dealing with restaurant sinks which can see all kinds of food in various stages of cooking. 

Let’s explore the three common types of commercial sinks you might find in a food service establishment.

Single-Compartment Sinks: A Basic and Versatile Option

A single-compartment, or one-tub sink, will do the trick if you have a smaller commercial kitchen space and are looking for a sink that can handle anything. Since the structure is crafted from stainless steel, it is easy to clean in between uses. 

You can opt for a freestanding option without drying racks, or if you require more surface area, single-compartment sinks come with one or two drainboards as needed. A drain board is a great space to leave dishes to dry or to organize what needs to be put in the sink next, whether that be containers or produce to be washed.

Two-Compartment Sinks: Ideal for Heavy-Duty Washing and Sanitizing

With two-compartment sinks, you can handle a bit more volume regarding daily operations. Each basin can be filled with a dual wash solution, such as soap and sanitizer, to clean your kitchen equipment more effectively. You might also consider the opportunity to rinse in cold water while transferring to hot, or vice versa, depending on the needs of your commercial kitchen. 

Drainboards are a handy option for two-compartment sinks because they can hold small wares and other kitchen equipment that needs to be cleaned or sanitized. Choose from dual sides, one on the right or left, or no drainboard at all if you are trying to determine the right space in your restaurant for this size of commercial sink.

Three-Compartment Sinks: The Best Choice for Large-Scale Operations

The larger your commercial kitchen, the more sink tubs you will likely need to keep things running smoothly. You might combine a three-compartment sink with a single compartment somewhere else in your establishment to improve the flow of your restaurant. 

Three-compartment sinks offer you the most opportunities to clean and wash items efficiently. They can also be a great choice for produce or food that must go through multiple processes, such as defrosting or sanitizing from cool to warm water baths. Like other models, you can choose from a dual drainboard, one or none. 

Additional Commercial Sink Options

While compartment sinks are standard options, you can also increase the number of sinks your commercial kitchen has. This might be in an effort to comply with health regulations. For example, Ontario Regulation 493/17 states there must be a three or two-compartment sink on the premises of a commercial kitchen for cleaning and sanitizing utensils. In addition, you may want more sinks throughout your establishment for better ease of use for staff as they move throughout your kitchen. Regardless, these options have specialized features that serve specific purposes.

Hand Sinks: Essential for Employee Hygiene

Hand sinks are an essential component of commercial kitchen hygiene for employees. Set health codes and structural requirements (such as the amount of hand sinks you need to have and where they need to be placed) vary depending on the city or municipality that your commercial kitchen is in. In any case, hand sinks remain a constant in ensuring all legislative requirements are followed by your establishment. 

The great thing about hand sinks is that they are smaller than compartment sinks and are thus easier to incorporate into various areas of your business. You can choose from options like:

• Pedestal sinks with foot valves for hands-free operation.
• Wall-mounted sinks with splash guards to protect areas around the sink.
• Knee-valve operated sinks to meet your staff’s hygiene needs. 
• Hand sink and floor mop units for space-saving and cleaning concerns.
• Portable hand sinks to keep up with your catering or food service needs.

Bar Sinks: Designed for Drinks Preparation and Glasswashing

Designed to handle the demands of a bar or drink-oriented space, a bar sink is focused on serving different drink-making purposes. A bar sink tends to serve as a rinse area before glassware goes to a dishwashing space. Another feature that works well for these kinds of sinks is their height since they can sit under bar areas.

A bar sink tends to have a smaller surface area because they are made to handle glassware and other small wares. Choose from various tub options, like three and four compartments, with dual drainboards to meet the needs of your commercial kitchen. You might also need additional bar station items, such as ice bins or bottle holders, which we also supply.

Specialty Sinks: Tailored for Specific Kitchen Needs

It’s possible the above options will not meet the needs of your establishment. As an essential item, your sinks must be ideal for your restaurant, which could mean a specialty sink is required. These pieces of equipment might have varying widths and depths, come attached to storage options, or need to be built within the space to ensure maximum efficiency. In any case, Zanduco is happy to work with you to identify your needs and make recommendations that will benefit your kitchen. 

As a unique option, Zanduco offers a corner-unit sink with three compartments. This piece of equipment would work well for spaces that have ample corner space but not as much space along one wall. Additionally, we have numerous other sink makes, such as mop sinks and drop-in sinks, among various accessories that are designed to work well with whatever needs your commercial kitchen has. 

Which Sink Type Fits Your Kitchen’s Daily Grind?

Your sink isn’t just a sink, it’s one of your most trusted kitchen tools.

Sink Type	Key Features	Best For	Options Available
Single-Compartment Sink	Basic, one-tub design; stainless steel for easy cleaning and durability	Small commercial kitchens with limited space	Freestanding or with one/two drainboards for drying and prep areas
Two-Compartment Sink	Two basins for dual wash solutions (e.g., soap + sanitizer); can alternate hot/cold washes	Medium-volume kitchens needing efficient cleaning workflow	Drainboard options: dual sides, left, right, or none
Three-Compartment Sink	Three basins for washing, rinsing, sanitizing, or food prep stages; maximum cleaning efficiency	High-volume kitchens and large-scale operations	Dual drainboards, single, or no drainboard options
Hand Sink	Small, easy to install; meets health regulations for staff hygiene	Employee handwashing stations across the kitchen	Pedestal, wall-mounted, knee-valve, portable, or combined hand/mop units
Bar Sink	Compact design for drink prep and glasswashing; fits under bars	Bars or drink-focused areas	3–4 compartment options with dual drainboards; can add ice bins, bottle holders
Pot Sink	Deeper and wider basins for large pots and bulky kitchenware	Kitchens using large stockpots or oversized cookware	Usually single or double compartment with optional drainboards
Mop Sink	Dedicated sink for mop water, keeping it separate from food prep areas	Maintaining kitchen hygiene and safety	Typically floor-mounted for convenience
Specialty & Corner Sinks	Custom-designed sinks for unique spaces, storage integration, or corner installations	Kitchens with specific space or workflow requirements	Corner three-compartment sinks, drop-in sinks, mop sinks, and other custom configurations

At the end of the day, pick what actually makes your life easier during the rush, not what looks fancy on paper. Every kitchen’s different, and that’s okay.

How to Pick “The One” Without Overthinking

1. Measure your counter cut‐out size, clearance, and drain location twice for accuracy.
2. Think workflow: does your staff wash in one spot and rinse in another? Plan compartments and placements accordingly.
3. Follow the rules: check local health code details—some provinces mandate hand sinks near prep stations.
4. Take budget seriously: spend a bit more on a trusted brand and avoid replacement headaches in a year.

Take a minute now so you’re not knee-deep in dishes with a sink that just won’t cut it.

Keeping Your Sink Happy (and Sanitary)

• Wipe down after service with mild detergent—no steel wool pads!
• Flush with hot water to clear food bits, then run a vinegar rinse weekly to dissolve mineral spots.
• Check seals and faucets monthly. A tiny drip today can turn into a flooded kitchen tomorrow.
• Schedule a pro inspection annually if you’re running 24/7 operations.

Why Zanduco Has Your Back

We get it—finding reliable gear that ships fast across Canada is a pain. Zanduco’s commercial sinks come built tough, in every size you need, with compartments galore. We pride ourselves on next-day shipping in major centers, clear advice over the phone, and no surprise fees. When you order from Zanduco, you’re not just buying metal, you’re buying peace of mind.

FAQs

What type of commercial sink is best for a busy restaurant kitchen?

If your kitchen never stops, a three-compartment sink usually does the trick. It lets you wash, rinse, and sanitize all in one spot, keeping dishes moving and staff efficient. For smaller setups, two-compartment sinks can work, but if you’re handling a high volume, three compartments save you headaches.

How deep should a commercial sink be for heavy-duty use?

You want a sink deep enough so you’re not hitting your knuckles on the sides, but not so deep it’s a pain to bend over. Around 12 inches deep is a sweet spot for most kitchens—deep enough for big pots and pans without straining your back.

Are stainless steel sinks the best option for commercial kitchens in Canada?

Yes. Stainless steel sinks are durable, rust-resistant, easy to sanitize, and meet health standards, making them the top choice for most commercial kitchens in Canada.

Can I install a commercial sink myself or do I need a professional plumber?

We don’t recommend installing the sink yourself. A licensed plumber can handle safety codes and ensure a proper, leak-free installation.

How often should commercial kitchen sinks be cleaned and maintained?

You should clean the sink after every shift. It’s best to deep-clean weekly and inspect for leaks or buildup regularly to keep things running smoothly.

Shop Zanduco for Your Commercial Sink Needs

As you outfit your commercial kitchen to meet the demands of your business and follow health regulations, you’ll want reliable and durable sinks that can withstand anything and everything. At Zanduco, we’re pleased to carry various commercial sink options that can be suited to multiple restaurants and food service establishments. To learn more about how we can help with your restaurant needs, reach out to us.