Teknomek - Hand Wash Sink

Applications & Use Cases

• Food preparation areas to maintain hygiene standards for personnel.
• Commercial kitchens and catering facilities for staff handwashing.
• Laboratories and cleanrooms requiring frequent hand sanitisation.
• Healthcare environments where strict hygiene protocols are essential.
• Industrial settings where workers handle food products or sensitive materials.

Typical Specifications

Typical capacity

Designed for single-user operation, accommodating one person at a time.

Power supply

Units are typically unpowered, relying on mains water supply; some may feature an electric water heater, commonly 230V single-phase.

Footprint

For this class of equipment, dimensions commonly range from 400mm to 600mm wide and 300mm to 500mm deep.

Material construction

Typically constructed from 304-grade stainless steel for hygiene and durability in food environments.

Water connection

Requires standard mains water input for hot and cold supply, commonly 1/2 inch BSP.

Drainage

Features a standard waste outlet, typically 1 1/4 inch or 1 1/2 inch BSP, for connection to a drainage system.

Frequently Asked Questions

• What are the common installation requirements for a hand wash sink?

  Installation typically requires access to mains hot and cold water supply, a suitable drainage point, and secure wall mounting or floor standing space. Electrical connection is only needed if an integrated water heater is present.

• Is this unit suitable for outdoor use?

• What maintenance is typically required for a hand wash sink?

• Are hand wash sinks supplied with taps?

• What certifications should I look for in a hand wash sink for food processing?