Protech Three station sink

• Used in commercial kitchens for washing hands and small utensils.
• Suitable for food preparation areas requiring high hygiene standards.
• Commonly found in restaurants, catering facilities, and institutional kitchens.
• Applicable in food processing plants for localised cleaning tasks.
• Utilised in healthcare and laboratory settings where hands-free operation is beneficial.

Construction Material

Typically high-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Number of Stations

This unit features three individual handwash stations.

Operation Method

Commonly knee-operated for hands-free water activation, enhancing hygiene.

Mounting Type

Typically wall-mounted, saving floor space and facilitating cleaning underneath.

Water Supply

Requires standard mains water connection for hot and cold water, or cold only depending on configuration.

Drainage

Each station typically connects to a standard wastewater drainage system.

Dimensions (approximate)

For this class of equipment, a three-station unit typically measures around 1500-2000mm in width, 500-600mm in depth, and 500-700mm in height (excluding wall mounting brackets).

• What are the benefits of a knee-operated sink?

  Knee-operated sinks promote superior hygiene by eliminating the need to touch taps with hands, reducing the risk of cross-contamination in food preparation areas.

• Is this sink suitable for outdoor use?

• What maintenance is typically required for a stainless steel sink?

• Can this unit be converted to foot-operated?

• Are spare parts for the knee mechanism readily available?

For food processing washing and sanitizing equipment, buyers typically value durability, ease of cleaning, and compliance with hygiene standards. Industry sentiment emphasizes the importance of verifying spray patterns, material quality, and maintenance history when purchasing used units. Stainless steel construction and reliable pump performance are considered key strengths. Buyers should check for corrosion, seal condition, and documentation of regular servicing to ensure food safety compliance.

General overview for this equipment type