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Commercial Sinks

Commercial Sinks in Toronto & Canada

Every commercial kitchen needs a few different sinks doing different jobs, and health codes usually spell out exactly which ones. For pot washing and dishwashing, our Phoenix Heavy Duty 16-gauge line runs from single and double bowls up through the Phoenix Triple Compartment Sinks, plus matching Phoenix Sinks with Drainboard for staging clean and dirty items on either side. A dedicated hand sink is required wherever food is prepped or served — wall-mounted options like the Phoenix WHS18 Large Wall Mounted Hand Sink keep a station within reach of the line, while knee-operated models such as the Thorinox TKS-1 Knee-Operated Hand Sink let staff turn on the water without touching a handle, a detail some health inspectors look for specifically. Kitchens outfitting a whole prep line often reach for a multi-station unit like the BK Resources MSHS Series instead of installing several single hand sinks. For mop water and general cleanup, our Phoenix mop sinks keep that job off the same fixtures used for food and hands. From a bakery counter in Toronto to a full-service kitchen in Mississauga, we deliver commercial sinks across the GTA — Markham and Brampton included — and nationwide across Canada, right from our home base in Vaughan.

Frequently Asked Questions

Common questions we hear from operators.

Do I need a separate hand sink if I already have a three-compartment sink?

Yes — nearly every health code treats a hand sink and a dishwashing sink as two completely separate fixtures, even if you already have a Phoenix Triple Compartment Sink running dish duty. A three-compartment sink is for washing, rinsing, and sanitizing dishes and utensils; using it to wash hands (or vice versa) is a common inspection flag because it cross-contaminates food-contact surfaces with whatever's on staff hands. Most jurisdictions require at least one dedicated hand sink within reach of every prep and dishwashing station, stocked with soap, paper towels, and hot water. If you're setting up a new line, budget for both — a compact model like the Phoenix WHS14 Small Wall Mounted Hand Sink fits even a tight footprint.

What's the difference between a wall-mounted and a knee-operated hand sink?

A wall-mounted hand sink, like our Phoenix WHS18 Large Wall Mounted Hand Sink, turns on with a standard faucet handle and is the most common setup in a commercial kitchen — compact, affordable, and easy to mount against any wall near the line. A knee-operated model, such as the Thorinox TKS-1 Knee-Operated Hand Sink or the Omcan 46319 Knee-Operated Hand Sink, lets staff run the water by pressing a panel with their knee instead of touching a handle, which keeps freshly washed hands from re-contaminating the faucet. Knee-operated sinks turn up most often in kitchens chasing stricter food-safety certifications or handling raw proteins, but either style satisfies standard hand-washing code requirements — the choice mostly comes down to budget and how far you want to go on cross-contamination control.

How many hand sinks does a commercial kitchen need?

Most health codes call for at least one hand sink per prep area, plus one in the dish pit and one accessible to front-of-house staff, so a mid-size kitchen typically needs two to four rather than just one by the back door. Instead of crowding single sinks into every corner, many kitchens outfit a whole line with a multi-station unit like the BK Resources MSHS Series, which gives several washing points off one fixture and one water line. Exact requirements vary by municipality and depend on kitchen layout, headcount, and whether you're running a full-service, quick-service, or catering operation, so it's worth confirming the count with your local health authority before your final walkthrough.