Restaurant Sinks for Sale

Explore commercial restaurants sinks for sale models, AISI 304 specs, power options, TCO, and 20GP/40HQ export details. Compare configurations and request a wholesale quote from HSYL.

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Commercial restaurants sinks for sale procurement requires AISI 304 (1.0–1.5 mm) stainless steel construction under CE, NSF/ANSI 2, and HACCP compliance—spanning HSYL HSYL-SC01 Series (1-Bowl Commercial Utility & Pot Sinks, Custom Sizes) configurations (Standard lengths: 600 / 800 / 1000 / 1200×600/700×800+100 mm; Bowl depth: 350–400 mm; 0.8–1.5 mm SUS304; Manual / Pre-rinse faucet & DN50 drainage with removable stainless crumb strainer basket). Restaurant sinks for sale come in different bowl and landing arrangements. The assigned task determines whether one, two or three compartments are relevant.

Compare Restaurant Sinks for Sale Models & Specifications

Available HSYL models, dimensions, power options, and recommended kitchen applications
Model & Series	Dimensions & Capacity	Power / Fuel Supply	Recommended Kitchen Use
HSYL-SC01 Series (1-Bowl Commercial Utility & Pot Sinks, Custom Sizes)	Standard lengths: 600 / 800 / 1000 / 1200×600/700×800+100 mm; Bowl depth: 350–400 mm; 0.8–1.5 mm SUS304	Manual / Pre-rinse faucet & DN50 drainage with removable stainless crumb strainer basket	Washing oversized stockpots, sheet pans, and colanders, or dedicated vegetable soaking and meat thawing
HSYL-BG-SC02S Series (2-Bowl Stainless Sinks, Custom & Standard Sizes)	Standard lengths: 1200 / 1500 / 1800×600/700×800+100 mm; Dual 350–400 mm deep bowls; 0.8–1.2 mm SUS304	Dual deck-mount or splash-mount faucet holes; dual stainless basket drains with odor-trap manifold	Separating wash and rinse steps, or isolating raw vegetable washing from prep utensils
HSYL-SC03 Series (3-Bowl Manual Warewashing & Sanitary Sinks)	Standard lengths: 1500 / 1800 / 2100 / 2400×600/700×800+100 mm; Three 350–400 mm deep bowls; SUS304 / SUS316	Hot/cold mixing faucets, overflow standpipes, and 3 independent stainless strainer drains	Health-code compliant 3-step manual warewashing (Wash → Rinse → Sanitize) in restaurants, bars, and canteens
3-Bowl Sink with Left/Right/Dual Drainboards & HSYL-BG-SC01 / SC02 / SC03 Scrap Tables	1800 to 3000×700×800+100 mm; ribbed sloped drainboards; soiled tables with rubber scrap ring & bin space	Pre-rinse spray unit mount, overflow drains, and undercounter waste barrel clearance	Complete dishroom workflows combining soiled-plate scraping, 3-step washing, and clean air-drying
HSYL-BG-SC01 (Scrap Table with Undershelf), HSYL-BG-SC03 (Open Frame) & HSYL-BG-SC02 (Enclosed Bin Cabinet)	Standard lengths: 1000 / 1200 / 1500 / 1800×700×800+100 mm; Φ200 mm rubber-collared scrap chute; 0.8–1.2 mm SUS304	Heavy-duty vulcanized rubber impact collar; open lower frame or double-door cabinet for mobile waste barrels	Dishroom receiving zones, hood/conveyor dishwasher inlet tables, and canteen tray-return stations

Explore Matching Restaurant Sinks for Sale Configurations

Restaurant Sinks for Sale(图1) — Single-Compartment Deep Stainless-Steel Commercial Sinks
Heavy-duty single-bowl commercial sinks fabricated from true-gauge 0.8 to 1.5 mm brushed SUS304 stainless steel with a 100 mm rear splashback, coved interior corners, and cross-braced Φ38 mm tubular legs.
Generous 350–400 mm bowl depth submerges bulky pots and baking trays completely while preventing water from splashing onto the floor.

Restaurant Sinks for Sale(图2) — Double-Compartment Stainless-Steel Commercial Kitchen Sinks
Full-welded two-compartment stainless steel sinks featuring dual deep-drawn anti-splash bowls, triple-hemmed safety rims, reinforced H-frame leg bracing, and adjustable stainless bullet feet.
Allows two kitchen tasks—such as soaking and rinsing or produce washing and draining—to run side by side without cross-mixing water.

Restaurant Sinks for Sale(图3) — Three-Compartment Commercial Sinks (Wash, Rinse & Sanitize)
Commercial three-compartment sinks built from 1.0–1.5 mm AISI 304 stainless steel with R10 coved bowl corners, a 100–150 mm rear backsplash, and heavy-duty welded tubular leg frames.
Satisfies food-safety inspection requirements for manual pot, pan, and utensil sanitization in a single rigid unit.

Restaurant Sinks for Sale(图4) — Three-Compartment Sinks with Drainboards & Dish Scraping Tables
Integrated scullery stations pairing 3-compartment wash/rinse/sanitize sinks and sloped ribbed drainboards with dedicated soiled-dish landing and rubber-collared food-scraping tables.
Keeps dirty dishes, food waste, active wash water, and sanitized drying racks neatly organized along a one-way hygienic path.

Restaurant Sinks for Sale(图5) — Soiled-Dish Landing Tables with Rubber Scrap Ring & Undercounter Bin Cabinets
Dedicated dishroom scraping and sorting tables featuring a raised anti-spill marine edge, a heavy rubber-ringed countertop waste hole, and clear under-table space for rolling waste bins.
Lets dishroom staff scrape food residue straight into a hidden bin in one motion while protecting plate edges from chipping.

Restaurant sinks by washing task

A preparation sink and a manual utensil-washing station need different layouts. The largest items and the space for draining influence overall dimensions. Choosing the bowl arrangement around that process is more useful than selecting solely by how much wall space the unit fills.

Restaurant sinks offered for sale should be compared by bowl geometry and the complete station arrangement. The same overall length can be divided very differently between bowls and drainboards. Use the largest routine utensils and the required washing process to decide which division of space is useful.

How to Choose the Right Restaurant Sinks for Sale for Your Kitchen

Worktop Gauge & Reinforcement: Heavy butchery and dough kneading demand a 1.5 mm SUS304 top reinforced with stainless hat-channel sub-frames, preventing oil-canning and metallic drumming.
Undershelf vs Mobile Dolly Clearance: An adjustable lower shelf accommodates standard ingredient bins; for dish drop stations, an open-frame leg design allows parking mobile waste dollies directly under the sink.
Rear Backsplash & Hygienic Coving: A 100-150 mm rear upstand with a 10 mm radiused sanitary coving prevents liquids and food debris from falling behind equipment runs into inaccessible gaps.

Separate bowls within a defined process

Three compartments provide separate positions within a manual washing arrangement. Their useful dimensions follow the largest items and the assigned sequence. A sink that fits along the wall may still be awkward for a large pot or tray. Bowl depth, internal dimensions and the way staff move between positions matter alongside total unit length.

Drainboards support the sequence

Landing space keeps items waiting or draining outside the bowls. Left, right or both-end drainboards create different layouts, so the useful arrangement depends on the route through the station. A compact unit can save space only if those tasks remain practical. The sink configuration also needs to align with the applicable washing procedure; three bowls are not a universal compliance guarantee. The internal bowls need to accommodate the items used in the washing sequence. Drainboards add space outside those bowls for waiting and draining. The overall unit length should be understood as the combination of these different working areas.

Pre-Installation, TCO & B2B Procurement Guide: Restaurant Sinks for Sale

Key utility, compliance certification, component, lifecycle cost (TCO), and container export parameters
Planning & Procurement Factor	Specification & Kitchen Preparation Standard
Leveling & Floor Anchoring	Adjustable stainless steel bullet feet must provide ±30 mm travel to level tables across sloped kitchen drainage floors.
Corrosion Resistance in Wet Zones	All sinks and wash benches must utilize argon-arc fully welded SUS304 construction with passivated welds to eliminate crevice rust.
Dynamic Weight Capacity	Ensure static load ratings exceed 350 kg for central prep tables supporting commercial tabletop slicers or mixer appliances.
Smooth Hemmed Safety Edges	All folded sheet edges beneath the tabletop must be fully hemmed and deburred to eliminate operator laceration hazards during sanitizing wipes.
International Certifications & Compliance	CE, NSF/ANSI 2 (Food Service Sanitation), EN 16282 (Commercial Kitchen Ventilation), HACCP, and ISO 9001.
Core Components & Material Gauge	Food-grade AISI 304 (1.0–1.5 mm, 16–18 Gauge) brushed stainless steel sheets; R20 deep-drawn coved sink bowls; reinforced omega hat-channel underbracing; Ø38×1.2 mm stainless tubular legs with adjustable bullet feet or heavy-duty polyurethane casters.
Lifecycle Cost (TCO) & Downtime Control	Zero electrical energy consumption (0 kWh/annum for passive stations; 0.25–2.2 kW for centrifugal hood blowers); corrosion-proof TIG-welded AISI 304 construction delivers a 10–15 year service lifecycle with near-zero structural Downtime Risk.
Export Logistics, 20GP/40HQ Loading & OEM/ODM	Knock-down (flat-pack) export packaging triples container loading density to 180–320 sets per 20GP / 420–680 sets per 40HQ container; HS Code 7323.9300 / 9403.2000; MOQ 1 unit (custom project sizes accepted); Lead Time 7–12 days standard, 12–18 days for custom OEM/ODM fabrication.

Get a Wholesale Quote or Custom Layout for Your Restaurant Sinks for Sale

Share your target meal volume, kitchen floor plan, and local utility specs with our engineering team. HSYL provides factory-direct B2B pricing, custom AISI 304 (1.0–1.5 mm) fabrication, mixed-model 20GP/40HQ container consolidation, and full OEM/ODM production.

Request Pricing & Product Specifications from HSYL

Commercial Engineering Baseline: Manufactured from food-grade AISI 304 (1.0–1.5 mm) stainless steel in compliance with CE, NSF/ANSI 2, and HACCP and ISO 9001 quality standards. Available in 220–240V/50Hz, 115V/60Hz, 380V–415V 3-Phase, Natural Gas, and LPG configurations for global export.

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Restaurant Sinks for Sale

Compare Restaurant Sinks for Sale Models & Specifications

Explore Matching Restaurant Sinks for Sale Configurations

Single-Compartment Deep Stainless-Steel Commercial Sinks

Double-Compartment Stainless-Steel Commercial Kitchen Sinks

Three-Compartment Commercial Sinks (Wash, Rinse & Sanitize)

Three-Compartment Sinks with Drainboards & Dish Scraping Tables

Soiled-Dish Landing Tables with Rubber Scrap Ring & Undercounter Bin Cabinets

Restaurant sinks by washing task

How to Choose the Right Restaurant Sinks for Sale for Your Kitchen

Separate bowls within a defined process

Drainboards support the sequence

Pre-Installation, TCO & B2B Procurement Guide: Restaurant Sinks for Sale

Further Reading & Kitchen Planning Resources

Get a Wholesale Quote or Custom Layout for Your Restaurant Sinks for Sale

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Frequently Asked Questions

How do I select the right restaurants sinks for sale model and utility configuration for my commercial kitchen?

What warranty coverage, core component brands, and spare parts support are included to prevent downtime?

What is the minimum order quantity (MOQ), 20GP/40HQ container loading capacity, and OEM/ODM lead time?

Plan the Equipment Around Your Kitchen.