The importance of the sink in professional kitchen design

It is impressive to see the open kitchen on display to customers in the most famous restaurants in the world. It is a space divided into work areas where nothing and no one should interfere with the preparation of food, and where cleanliness and order are a priority.

That is why one of the main spaces to take into account when designing large kitchens is, without a doubt, the washing area, and in it the sink is the most important part, since it must be large but at the same time proportionate to the volume of utensils, accessories and crockery that are going to pass through it.

Ways of organising the washing area in hospitality kitchen design

In a professional kitchen, one of the main areas, in addition to the cooking area and the dish dispatch area, is, without any doubt, the washing area.

The washing area is divided into two: the area for washing service accessories (crockery, cutlery, glassware) and the area for making food-preparation utensils shine (pots, pans, baking trays, etc.). It is an area that is out of sight of customers, even in open kitchens, and is connected for hygiene and practicality to the food preparation and plating area. Ideally, the kitchen should have direct access to this area from the dining room, so that dirty and previously emptied dishes go directly to the sink equipped with a spray tap to be cleaned before being loaded into the indispensable large-capacity dishwasher. The area where pots, pans and the rest of the kitchen utensils are cleaned, known as the plonge (link to FAQs), must have the sink largest sink in the kitchen.

In addition to the washing area, there are other places for the sink in the kitchen for catering facilities:

• One is the cold-food preparation and plating area, where a small sink is usually placed to wash ingredients that are to be served raw.
• The other is the preliminary preparation area, where meat and fish are washed and cut up, and where the sink shares space with cutting boards, knives and food processors.

In all sinks it is important to install filters in the drains to keep the pipes clean.

Stainless steel is the star of restaurant and catering kitchens

Indeed, stainless steel  is the material from which worktops are made, in addition to kitchen sinks in bars and restaurants, both large and small. The reason, besides durability and resistance to scratches, impacts, temperature changes and corrosion, is the ease of cleaning and hygiene. Its discreet and uniform grey colour makes it the best possible canvas for the art that takes place inside.

Professional Atron solutions

Discover our large-capacity sinks: the Up&Down collection with reversible models such as the Atlas B, or the Classic collection with large bowls. Complement them with our stainless steel rolling drainer.