A heavy-duty commercial pot sink is where your kitchen gets cleaned, sanitized and ready for the next service. Babak Food Equipment offers stainless steel pot sinks in one, two and three compartments for restaurants, bakeries, cafés, caterers, hotels and institutional kitchens across Vancouver and British Columbia. Choose from durable models by Efi and Thorinox, with or without drainboards, in sizes to suit small cafés and high-volume pot washing areas.
Types of commercial pot sinks
1 compartment sinks
Single compartment pot sinks are a good fit for prep tasks, soaking large pots or adding a utility station next to a dishwasher. They take up less space and are often paired with a drainboard on one side.
2 compartment sinks
Double pot sinks give you one bowl for washing and one for rinsing, or a prep bowl and a wash bowl. They suit smaller kitchens and bars that run a dishwasher for most of the load.
3 compartment sinks
3 compartment pot sinks follow the classic wash, rinse and sanitize routine and are the standard choice for manual warewashing in most food businesses. Models with left, right or double drainboards give you room to stack dirty and clean items.
Also see our commercial faucets and pre-rinse units, garbage disposals and commercial dishwashers to complete your pot wash area.
How to choose a stainless steel pot sink

Number of compartments: check what your local health authority requires for manual washing. A three-compartment sink is usually expected when you wash, rinse and sanitize by hand.
Bowl size and depth: your largest stock pot and sheet pan should fit fully in the bowl. Deep bowls of about 12–14 inches (30–36 cm) reduce splashing.
Drainboards: a drainboard on one or both sides gives you space for dirty and clean items; leave room for air drying.
Steel gauge and type: lower gauge numbers mean thicker steel. Heavy-gauge, type 304 stainless steel stands up best to daily pot washing.
Faucet and plumbing: confirm the faucet holes, lever or basket drains, and whether you want a wall-mount faucet or a pre-rinse unit.
Space and backsplash: measure the wall length and leave access for plumbing. A tall backsplash protects the wall from water.

Why buy your pot sink from Babak Food Equipment?
Babak Food Equipment has supported commercial kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team helps you compare compartment sizes and drainboard layouts and check your plumbing and space before you order. Delivery and installation options are available across BC – details and costs are discussed when you order. Ask us about used restaurant equipment too.
Pot sinks at a glance
CompartmentsBest forTypical setup1 compartmentSoaking, prep, utility washingOften one drainboard2 compartmentWash and rinse, small kitchens and barsWith or without drainboards3 compartmentManual wash, rinse and sanitizeLeft, right or double drainboards
Frequently asked questions
Why do commercial kitchens need a 3 compartment sink?
Manual warewashing follows three steps – wash, rinse and sanitize – and health regulations generally require a separate compartment for each. Many inspectors expect one even when a dishwasher is installed.
What is the difference between a pot sink and a prep sink?
A pot sink is used only for washing pots, pans and utensils. A prep sink is reserved for washing and preparing food, and the two should not be mixed.
What gauge stainless steel is best for a pot sink?
Lower gauge numbers mean thicker steel; 14- and 16-gauge sinks are common for heavy commercial use, while 18-gauge suits lighter duty.
Do pot sinks come with faucets?
It depends on the model. Many are sold without a faucet so you can choose a wall-mount faucet or pre-rinse unit that suits your workflow.
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.