3-Compartment Sinks
A 3-compartment sink is the standard fixture for manual warewashing in a commercial kitchen: the three bays hold the wash (hot detergent), rinse (clear water), and sanitize (chemical or hot-water) steps in sequence, which is what jurisdictions adopting the FDA Food Code generally require where dishes are washed by hand. It is the baseline most restaurants are permitted with, and is typically paired with one or two drainboards for landing soiled and clean ware. Size the bowls to your largest pot or sheet pan so items fully submerge, choose 304 stainless and 16-gauge for a station that stays wet all shift, and confirm the exact bowl dimensions and drainboard requirements with your local plan reviewer — a mechanical warewasher does not remove the need for a compartment sink for pots, pans, and utensils.
A 3-compartment sink is the standard for manual wash-rinse-sanitize warewashing. Compare 3-bay models by bowl size, gauge, steel grade, and drainboards below. ← All Commercial Compartment Sinks
About this data
Last verified: August 2026. Specs are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn't published we leave it blank rather than guess.
Methodology: every compartment-sink model is compared on the same set of specifications, and dimensions are checked (for sinks, overall width must exceed the combined bowl widths) — figures that fail validation are corrected from the manufacturer model number or omitted. “Street price” is the lowest legitimate published price we've found and can change.
Sourcing: product specs come from the manufacturer; regulatory statements link to the source (e.g. the FDA Food Code and NSF). Code requirements vary by jurisdiction — confirm with the authority reviewing your plans.
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Editorial: compiled and reviewed by the FoodServiceNerd equipment desk (about us). Spot an error? Tell us and we'll correct it.