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Commercial Sinks & Faucets

Commercial Sinks & Faucets in Toronto & Canada

A commercial kitchen's plumbing needs cover a lot of ground — handwashing, dishwashing, mop water, and grease compliance all call for different fixtures. For pot washing and three-compartment dishwashing, Phoenix's Heavy Duty 16-gauge sinks span single, double, and Phoenix Triple Compartment configurations, while Phoenix wall-mounted hand sinks and Thorinox's knee-operated hand sinks keep a code-required handwashing station within reach of the line without eating up floor space. Pre-rinse faucets scrape food off dishes before they hit the dish machine — Phoenix's Heavy Duty and Standard Duty lines cover most kitchens, and the T&S Brass Easy Install Pre-Rinse Faucet steps in for a name-brand, heavy-use upgrade. Don't overlook what's under the sink: Canplas grease traps and interceptors catch fats, oils, and grease before they reach municipal drains, which most municipalities require by code for any kitchen with a dishwasher or fryer. Phoenix Food Equipment is based right here in Vaughan and ships commercial sinks and faucets across the GTA — Toronto, Mississauga, Markham, and Brampton included — plus nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

How many compartments do I need in a commercial sink?

Most health codes require a three-compartment sink — wash, rinse, sanitize — for any kitchen washing dishes, utensils, or equipment by hand, which is why our Phoenix Heavy Duty 16-gauge line spans single, double, and triple-compartment configurations in that exact bowl count. A single or double-compartment sink still has a place: a bar prep sink, a produce wash station, or a spot that only needs rinsing rather than a full wash cycle. If dishwashing is happening anywhere in the kitchen without a mechanical dishwasher, plan on three compartments plus a drainboard on each side for stacking dirty and clean items separately. Check with your local health authority, since some jurisdictions require specific bowl dimensions or a separate handwashing sink nearby.

Do I need a grease trap for my restaurant?

Most municipalities require a grease trap or interceptor for any commercial kitchen with a dishwasher, fryer, or other equipment that sends fats, oils, and grease down the drain — it's a code requirement, not optional, and skipping it can mean fines or a sewer backup. Our Canplas lineup covers this from small under-sink solids interceptors up to units like the Canplas Endura XL 100 GPM Grease Trap for higher-volume kitchens. Sizing depends on your flow rate and local bylaw, not just kitchen size, so check with your municipality or plumbing inspector before choosing a unit. Most jurisdictions also require permitted installation and periodic pump-outs regardless of trap size.

What's the difference between a pre-rinse faucet and a standard swing neck faucet?

A pre-rinse faucet is the spray-wand unit mounted over a dish sink that blasts food debris off plates before they go into the dishwasher or through a wash-rinse-sanitize cycle — ours range from a Standard Duty line for lighter use up to Heavy Duty and name-brand options built for a busy dish pit running all day. A swing neck faucet is a simpler fixed-spout tap without the spray valve or flexible hose, better suited to a mop sink, hand sink, or prep sink where you just need running water, not a scrubbing spray. If most of what's going into the sink needs food scraped off first, a pre-rinse setup earns its keep; if the sink is mainly for washing hands or filling buckets, a standard faucet is enough.