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3-Compartment Sink

84 products

A three-compartment sink gives manual warewashing its three steps in order: wash, rinse and sanitize. It is the usual setup for pots, pans and utensils in restaurants, bakeries, food trucks and commissaries, and in many kitchens it is the fallback when the dishwasher is down. Models differ in bowl size and depth, drainboard layout, steel grade and gauge, and whether the faucet and drains are included.

About commercial 3-compartment sinks

Before you buy

  1. Measure your largest stock pot, sheet pan and hotel pan and confirm each compartment is long, wide and deep enough to submerge them fully, which many health units expect.
  2. Choose drainboards by workflow, with one on the soiled side for scraping and stacking and one on the clean side for air drying, on the left, right or both depending on where the sink sits.
  3. Check the overall length including drainboards against the wall space and the distance to neighbouring equipment before ordering.
  4. Confirm the faucet type and centre spacing, and whether a swing spout or pre-rinse unit will reach every bowl.
  5. Look for lever-operated drains and coved bowl corners, which make the sink quicker to empty and easier to keep clean.

Common questions

What order do the three compartments go in?

Work runs from dirty to clean. The first compartment holds hot water and detergent for washing, the second holds clear water for rinsing, and the third holds sanitizer mixed to the concentration on its label, or hot water where that is the approved method. Ware then air dries on the clean drainboard rather than being towel dried.

Can a three-compartment sink be used for food prep or handwashing?

It is best kept for warewashing. Most Canadian health units expect hands to be washed only at a dedicated hand sink, and many expect produce to be washed in a separate prep sink or in a compartment cleaned and sanitized first. Your local public health unit can confirm what it accepts.

What is the difference between 16 and 18 gauge sinks?

Gauge measures sheet thickness, and a lower number means thicker steel, so a 16-gauge sink is heavier than an 18-gauge one and resists dents from dropped pots better. The grade matters too: type 304 stainless holds up to corrosion better than type 430 in a sink that is wet all day.

How much do commercial 3-compartment sinks cost?

List prices on Norpex range from $320 to $9,784.99 CAD, with a median of $838.09 across 84 priced models; prices are list prices before tax and shipping.

Which brands of commercial 3-compartment sinks do you carry?

Norpex lists 84 commercial 3-compartment sinks. The brands with the most models listed are Omcan with 51, Winholt with 20, Thorinox with 8 and Norpex with 5.

Do you ship commercial 3-compartment sinks across Canada?

Norpex ships to delivery addresses across Canada. Equipment ships from distributor warehouses, so dispatch timing depends on the supplier and the destination. For items that can be bought online, shipping is calculated at checkout from live carrier rates for the delivery address and confirmed before payment. There is no automatic free-shipping or flat-rate offer.

Outfitting a whole location?

Send the list or the floor plan. Project pricing beats cart pricing, and it comes back within one business day.

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