Hand Wash Station/Sink

Applications & Use Cases

• Food preparation areas to maintain hygiene standards.
• Commercial kitchens and catering facilities for staff handwashing.
• Industrial food processing plants, particularly at entry points to production zones.
• Healthcare environments where frequent hand sanitisation is critical.
• Laboratories and cleanroom facilities requiring strict contamination control.

Typical Specifications

Typical capacity

Designed for single-user operation at any given time.

Power supply

Units with integrated water heaters or sensor taps typically require a standard 230V single-phase electrical supply.

Water connection

Commonly requires a standard mains water connection for both hot and cold feeds, or cold feed only for unheated units.

Drainage

Typically features a standard waste outlet for connection to a drainage system.

Material

Most units are constructed from stainless steel (e.g., 304 grade) for durability and hygiene.

Mounting

Available as wall-mounted or freestanding units, depending on the model.

Features

May include knee-operated, foot-operated, or sensor-activated taps for hands-free operation, enhancing hygiene.

Frequently Asked Questions

• What are the typical dimensions of a hand wash station?

  Dimensions vary significantly, but a common footprint for a single station might be around 400-600mm wide, 300-500mm deep, and 850-1200mm high (including splashback).

• Is installation complex for these units?

• What maintenance is required for a hand wash station?

• Are these units suitable for outdoor use?

• Do these units comply with food safety regulations?