Underbar 3 Compartment Sink
An underbar 3 compartment sink provides separate bowls for a planned manual glasswashing process in a bar or beverage area. Choose the layout around the items being washed, the space available behind the counter and the route from used glassware to clean storage.
Check the Complete Installation Envelope
Measure clear width, depth and height, including counter aprons and nearby equipment. Compare those measurements with the complete sink drawing, backsplash, faucet and waste fittings. Leave enough access to use each bowl and clean the surrounding area.
Size the Station Around Your Glassware
Provide the tallest glasses, widest containers and any pitchers or tools that will use the station. Request usable internal bowl dimensions and review how items will be placed, washed and removed.
Describe peak service demand and your operating procedure. Do not select the station using a glasses-per-hour figure alone; staffing, item sizes, handling and the washing process affect practical output.
Allocate Receiving and Drying Space
Decide whether drainboards are needed on the left, right or both sides. Include racks and staging areas in the total footprint. Keep the route for used items clearly defined relative to cleaned glassware.
Agree the washing and sanitizing process with the person responsible for your bar's food-safety procedure. Drain hardware and overflow arrangements should be selected and maintained according to the intended use and equipment instructions.
Details to Include in Your Quotation Request
- Available installation dimensions and a bar layout.
- Glassware and container sizes, with the preferred bowl arrangement.
- Drainboard positions, faucet mounting and plumbing locations.
- Material, fittings and documentation required for the project.
- Quantity, destination and delivery timing.
Plan a separate underbar hand sink for staff handwashing. For larger cookware, compare a commercial 3 compartment sink.
