A 3 compartment sink is the core of manual dishwashing in a commercial kitchen: one basin to wash, one to rinse and one to sanitize. Babak Food Equipment offers stainless steel commercial 3 compartment sinks, with and without drainboards, for restaurants, cafés, bakeries, bars, food trucks, caterers and institutional kitchens across Vancouver and British Columbia, from brands such as Efi and Thorinox.
Types of 3 compartment sinks
3 compartment sinks with two drainboards
Drainboards on both sides give a landing area for soiled items on one end and an air-drying area on the other – the classic wash-rinse-sanitize-dry flow that health inspectors like to see.
Sinks with one drainboard
Left or right drainboard models suit corners and narrower walls, or setups where a dish table sits on the other side.
Sinks without drainboards
Compact sinks without drainboards fit tight spaces, food trucks and kitchens that use separate tables for soiled and clean ware.
Compartment sizes and depths
Compartments range from small bar-size bowls to large pot-washing basins. Bowl depth of about 12–14 inches (30–36 cm) is common for pots and pans. Larger operations may also look at pot sinks.
How to choose a commercial 3 compartment sink

Largest item: each compartment should be big enough to fully submerge your largest pot, sheet pan or utensil – many health authorities require this.
Overall length: measure the wall, including drainboards and space for a pre-rinse unit or dish table. A small 3 compartment sink saves space but limits what you can wash.
Steel gauge and grade: lower gauge numbers mean thicker steel; 14- or 16-gauge 304 stainless is sturdier and more corrosion-resistant than thinner or 430 grades.
Faucet: plan for a splash-mounted or deck-mounted faucet with a swing spout long enough to reach every compartment, or add a pre-rinse unit.
Drainage: check drain size, the need for an indirect drain and whether a grease interceptor is required in your municipality.
Legs and feet: adjustable bullet feet level the sink on uneven floors; cross-bracing or an undershelf adds stability and storage.

The 3 compartment sink method
Scrape, then wash in hot detergent water of at least about 110°F (43°C), rinse in clean water, and sanitize either with a chemical sanitizer at the correct concentration and contact time or with hot water of about 171°F (77°C) for at least 30 seconds. Air-dry on the drainboard. Always follow your local health authority’s rules and the sanitizer label.
Why buy your 3 compartment sink from Babak Food Equipment?
Babak Food Equipment has helped kitchens plan their washing stations for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you size compartments and drainboards to your space and pair the sink with hand sinks and a dishwasher. Delivery and installation options are available across BC – details and costs are discussed when you order. Ask about certified used restaurant equipment too.
3 compartment sink options at a glance
ConfigurationTypical overall lengthBest forNo drainboardsAbout 50–75 in (127–190 cm)Tight spaces, food trucksOne drainboardAbout 70–95 in (178–241 cm)Corners, narrow wallsTwo drainboardsAbout 85–120 in (216–305 cm)Full-service restaurants, dish rooms
Frequently asked questions
What are the dimensions of a standard 3-compartment sink?
There is no single standard. Common compartments are about 16 × 20 to 20 × 28 inches with depths of about 12–14 inches, and drainboards add about 18–24 inches each. Size the sink to your largest pots and available wall.
Do I need a 3 compartment sink if I have a dishwasher?
In many areas, yes – health authorities often still require a 3 compartment sink for pots, pans and large items, or as a backup. Check with your local health authority.
How much is a three-compartment sink?
Price depends on compartment size, steel gauge and drainboards. Request a quote and our team will price sinks that fit your space.
What is the correct order for a 3 compartment sink?
Wash, rinse, sanitize, then air-dry. Scrape food off first, and change water whenever it becomes dirty or the sanitizer concentration drops.
Can I use a 3 compartment sink for handwashing?
No. Hand washing must happen at a dedicated hand sink, and the 3 compartment sink is reserved for ware washing.
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.