3 Compartment Sinks

Three-compartment sinks are the standard setup for manual dishwashing in commercial kitchens, offering a practical and code-compliant way to wash, rinse, and sanitize cookware and utensils. Each basin in the sequence has a defined role: the first for washing with detergent, the second for rinsing off residual soap, and the third for sanitizing in a chemical or hot water solution. This method helps ensure food-contact items are properly cleaned and safe to use.

Health authorities often require the use of three-compartment sinks in foodservice establishments that don’t rely solely on commercial dishwashers. For that reason, these sinks are common in restaurants, commissaries, bakeries, and concession stands. It’s important to understand your local regulations and set up the sink correctly—including using thermometers, drain plugs, and the right sanitizers—to remain in compliance with food safety codes.

Like other commercial sinks, 3 compartment models are usually constructed from stainless steel and NSF certified to meet hygiene standards. You’ll often find them in 14- or 16-gauge steel for durability, with options in either 304 or 430 stainless. Drainboards on one or both sides are common and help with drying or staging items between washing steps. Sink dimensions, bowl depth, and drain placement can vary, so it’s important to match the configuration to your kitchen’s layout and volume needs.

If you have questions or need help choosing the right model, give us a call at 855-380-MEGA (6342), or visit our Contact Us page. We’re happy to help you find the best fit for your kitchen setup.