Syspal Stainless sinks

• Food preparation areas requiring hygienic hand and utensil washing.
• Meat and poultry processing plants for initial product rinse and tool cleaning.
• Bakeries and confectioneries for ingredient mixing and equipment sanitation.
• Pharmaceutical and chemical industries for controlled environment cleaning tasks.
• Catering and hospitality kitchens for general washing and sanitising.

Typical capacity

Single or double bowl configurations are common, with bowl volumes typically ranging from 20 to 60 litres per station.

Power supply

Units are typically unpowered, relying on existing water mains. Heated options, if present, commonly require a standard single-phase 230V supply.

Material construction

Manufactured from food-grade stainless steel, typically 304 or 316 grade, for corrosion resistance and hygiene.

Footprint

Freestanding single stations commonly measure around 600mm (W) x 600mm (D), while double stations can be up to 1200mm (W) x 700mm (D).

Water connection

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

Drainage

Standard waste outlet, commonly 1 1/2 inch or 2 inch BSP, for connection to existing drainage systems.

Operation

Manual tap operation is standard; knee-operated or foot-pedal options are commonly found for enhanced hygiene.

• What are the benefits of stainless steel sinks in food processing?

  Stainless steel offers excellent hygiene properties, corrosion resistance, and durability, making it ideal for environments requiring frequent cleaning and sanitisation to meet food safety standards.

• Are these sinks suitable for outdoor use?

• What maintenance is typically required for stainless steel sinks?

• Can these sinks be integrated into existing production lines?

• What is the advantage of knee-operated taps?

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.

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