Hand Sinks

Hand Sinks are compact wash hand basins designed to give staff a dedicated, hygienic hand washing point in busy commercial kitchens, bars and food prep areas. This range includes wall mounted basins, mini hand wash sinks, knee operated units and mobile hand wash stations to suit permanent and temporary setups. Built from robust stainless steel and foodservice-safe materials, they withstand intensive daily use while remaining easy to clean. Well positioned hand sinks help you meet HACCP and hygiene regulations, speed up service and keep main pot wash and prep sinks free for other tasks.

• Wall mounted stainless steel hand wash basins in round and square designs for permanent kitchen or washroom installation.
• Knee operated and touchless sensor hand wash sinks that minimise hand contact and support strict hygiene standards.
• Compact mini hand wash sinks and countertop basins ideal for tight back-of-house spaces, food trucks and kiosks.
• Mobile hand wash and hand sanitising stations for flexible use at events, outdoor catering and high-traffic entrances.
• Single and double bowl sink units with integrated drainers for sites needing extra washing and draining capacity.
• Models from leading brands such as Vogue, Parry, Basix, Oxford Hardware, CombiSteel and IMC for proven reliability.

How to choose the right Hand Sinks

• Measure the available wall or counter space and choose a basin size that allows comfortable hand washing without obstructing walkways.
• Decide between wall mounted, countertop or mobile units depending on whether you need a fixed installation or flexible positioning for events and seasonal use.
• Consider operation type: standard tap, knee operated or touchless sensor, balancing budget with your hygiene and hands-free requirements.
• Check bowl depth and shape to ensure effective washing while minimising splashing in compact kitchens or bar areas.
• Look for integrated drainers or double bowl units if you also need extra rinsing or drying space alongside hand washing.
• Review water and power requirements for heated or mobile hand wash stations to ensure compatibility with your premises.

Care and maintenance

• Clean stainless steel bowls and surrounds daily with non-abrasive, food-safe detergents to prevent staining and maintain hygiene.
• Regularly descale taps, spray heads and sensor outlets in hard water areas to maintain good flow and reliable operation.
• Inspect waste traps, overflows and seals for leaks or blockages and clear debris promptly to avoid odours and downtime.
• Sanitise high-touch areas such as tap handles, knee pedals and soap dispensers frequently during service.
• For mobile hand wash and sanitising stations, check tanks, pumps and batteries before each use and store units dry between events.
• Follow manufacturer guidelines for installation, servicing and replacement parts to maximise lifespan and maintain compliance.

Pair your hand wash facilities with our wider stainless steel sinks, tables, shelving and cleaning and hygiene ranges to complete your back-of-house setup.

Need help choosing? Call Caterboss on (01) 687 5772.