{"id":2711,"date":"2026-04-02T14:15:00","date_gmt":"2026-04-02T14:15:00","guid":{"rendered":"https:\/\/www.atron-europa.com\/la-importancia-del-fregadero-en-el-diseno-de-cocinas-profesionales\/"},"modified":"2026-04-02T14:15:00","modified_gmt":"2026-04-02T14:15:00","slug":"the-importance-of-the-sink-in-professional-kitchen-design","status":"publish","type":"post","link":"https:\/\/www.atron-europa.com\/en\/la-importancia-del-fregadero-en-el-diseno-de-cocinas-profesionales\/","title":{"rendered":"The importance of the sink in professional kitchen design"},"content":{"rendered":"

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.<\/p>\n

That is why one of the main spaces to take into account when designing large kitchens is, without a doubt, the washing area<\/strong>, and in it the sink<\/strong> 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.<\/p>\n

Ways of organising the washing area in hospitality kitchen design<\/h2>\n

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.<\/p>\n

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<\/strong> 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 <\/strong>largest sink in the kitchen.<\/p>\n

In addition to the washing area, there are other places for the sink in the kitchen<\/strong> for catering facilities:<\/p>\n