A well-planned commercial wash station keeps dishes, pots and hands clean and helps your kitchen pass every inspection. Babak Food Equipment supplies complete washing station equipment – commercial dishwashers, pot sinks, hand sinks, faucets and garbage disposals – for restaurants, cafés, bakeries, bars, hotels and institutions across Vancouver and British Columbia. Choose from trusted brands such as Hobart, Jet-Tech, Thorinox and Efi.

Washing station equipment by category

Commercial dishwashers

Commercial dishwashers include undercounter, door-type, conveyor and glasswasher models, in high-temp and low-temp versions, to match your covers and space.

Pot sinks

Pot sinks come in one, two and three compartments with optional drainboards for manual wash, rinse and sanitize.

Other sinks

Other sinks cover hand sinks, bar sinks and mop sinks – the dedicated sinks every licensed kitchen needs.

Faucets and plumbing

Faucets and plumbing include wall-mount and deck-mount faucets and pre-rinse units for every sink in your pot wash area.

Garbage disposals

Garbage disposals grind food scraps at the dish table or pot sink, cutting down on waste bins and drain clogs.

How to plan a commercial wash station

• Workflow: arrange the area from dirty to clean: scraping and pre-rinse, washing, then drying and storage.
• Dishwasher or manual: size a dishwasher to your peak volume, and keep a three-compartment pot sink for large items.
• Hand washing: plan dedicated hand sinks near prep and dish areas, separate from all other sinks.
• Utilities: check hot water capacity, drains, power and, for high-temp dishwashers, ventilation.
• Space: measure walls, doorways and clearances, and leave room for racks and drainboards.

Why buy your washing station equipment from Babak Food Equipment?

With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you plan the whole wash area, compare models and check plumbing, power and ventilation. Delivery and installation options are available across BC – details and costs are discussed when you order. Looking to save? Ask about used restaurant equipment. Also see our commercial refrigeration and food preparation equipment.

Washing station equipment at a glance

Frequently asked questions

What equipment does a commercial wash station need?

Most kitchens need a dishwasher or three-compartment sink, a pre-rinse faucet, a dedicated hand sink and space for clean and dirty racks. A disposer and mop sink are common additions.

Do I need a 3 compartment sink if I have a dishwasher?

In many cases, yes – health authorities often expect a three-compartment sink for large items and as a backup. Check with your local health authority.

Should I choose a high-temp or low-temp dishwasher?

High-temp machines sanitize with hot final-rinse water and dry faster; low-temp machines use chemical sanitizer and need less power. Your utilities and volume decide.

How much space does a wash station need?

It depends on your equipment and volume. Plan for drainboards or dish tables on both sides of the dishwasher or sink, plus room for racks.

Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.