Compartment count is driven by code and volume; bowl size by your largest item:
| 1 & 2 compartment | Bar and prep-area sinks; not a substitute for the main warewashing sink. |
| 3 compartment | The standard manual wash-rinse-sanitize station. |
| 4 compartment | Adds a scrap/pre-wash bay for high-volume kitchens. |
Manual warewashing generally requires a 3-compartment sink — wash, rinse, sanitize — large enough to submerge your biggest item (FDA Food Code 4-301.12), plus a separate hand sink and, in many areas, a mop/utility sink. Drainboards for soiled and clean items are typically required on each side.
| Model | Mount | Comp. | Deep | Long | Gauge | Weight | Price |
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Tick rows to compare side-by-side · specs are from each maker where published; a blank means that field isn’t published.
Most jurisdictions require a 3-compartment sink for manual wash-rinse-sanitize, even if you also have a dish machine. Bowls must be big enough to fully submerge your largest pot or pan.
Size the bowls to submerge your biggest item with room to spare — a common failure is a sink too small for sheet pans or stock pots.
These are sold through independent dealers — we don't sell equipment.
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