3 Compartment Commercial Kitchen Sinks

Installation costs for a 3-compartment sink can vary significantly based on your location, the complexity of the existing plumbing, and local labor rates. Generally, you can expect costs to range from a few hundred to over a thousand dollars. For an accurate estimate, it is always best to obtain quotes from several licensed local plumbers.

The gauge number indicates steel thickness; a lower number means thicker, more durable steel. 14GA is a heavy-duty option ideal for high-impact industrial environments as it resists dents and damage. 16GA is the commercial standard, offering excellent durability for most restaurant and food service applications at a more accessible price point.

Coved corners feature a seamless, rounded transition where the sink walls meet the bottom. This design eliminates the sharp 90-degree angles found in standard sinks, where food particles and bacteria can easily get trapped. This makes the sink significantly easier to clean, maintain, and sanitize, helping you meet strict health code requirements.

Yes, the majority of our 3-compartment commercial sinks are sold as complete kits that include specification-grade hardware. This typically consists of the commercial faucet(s), basket drains for each compartment, and a faucet installation kit. We recommend checking the specifications on the individual product page to confirm the included accessories.

NSF approval means a sink is certified by NSF International to meet strict standards for public health and safety. This certification ensures the materials are safe for contact with food and that the sink is designed and constructed to be easily cleaned and sanitized. An NSF-approved sink is a requirement for regulatory compliance in virtually all commercial kitchens.

Drainboards are critical for a proper wash-rinse-sanitize workflow. They provide a dedicated, sanitary surface for air-drying pots, pans, and utensils after they have been sanitized. Most health departments require drainboards to prevent re-contamination of clean wares. Whether you need one or two depends on your kitchen's volume and layout.