More Than Just a Sink: The 2025 Guide to Stainless Steel & Hygiene Compliance in Australian Kitchens

The Health Inspector walks in. The first place they look usually isn’t your char grill or your bar fridge.

They look at your sinks.

Is there a dedicated hand basin with warm running water and soap? Are food-prep sinks separate from mop or pot sinks? Are there rust stains in the corners, broken silicone lines along the splashback, or water pooling in the bowls? Under Australian food safety standards, your stainless steel sinks and benches are not just hardware — they are the backbone of your hygiene and licensing.

In 2025, with councils applying FSANZ Standard 3.2.3 more tightly and fit-out costs rising, getting your stainless steel choices wrong can mean defect notices, rework and even temporary closure. This guide will help you choose the right grade of stainless, the right sink configuration and a compliant layout that will survive both the summer rush and the next inspection.

Executive Summary: The Backbone of Your Kitchen

• Material matters: Not all “stainless” steel is created equal. In wet, salty, acidic kitchen environments you generally want 304-grade stainless steel on sinks and benchtops, rather than cheaper 430-grade, because 304 offers significantly better corrosion resistance thanks to its nickel content.
• Separate zones are non-negotiable: Hand washing, food preparation and pot/dishwashing must be separated so dirty water and raw-food residues never migrate into ready-to-eat zones.
• Layout affects compliance and labour: A good stainless layout shortens walking distance, reduces splash and makes daily cleaning faster — which means better hygiene with the same headcount.
• Cheap sinks are expensive later: Saving a few hundred dollars on a 430-grade sink in a wet zone often leads to rust, defect notices and full replacement within a couple of years. A robust 304 sink can comfortably last 10+ years with basic care.

---

Compliance Snapshot: What FSANZ 3.2.3 Expects From Your Sinks

FSANZ Standard 3.2.3 — Food Premises and Equipment — sets Australia‑wide requirements for the design and construction of food premises, fixtures, fittings and equipment. It doesn’t tell you which model sink to buy, but it does tell you what the result must look like.

Requirement (Plain English)	What the Standard Expects	Practical Implication for Sinks & Benches
Hand washing facilities	Hand basins must be easily accessible, permanent fixtures with warm running potable water, and used only for washing hands, arms and face.	Provide dedicated hand basins (not shared with food or equipment), located in or near food prep areas and toilets, with soap and single‑use towels. Don’t let staff use these basins for rinsing food or utensils.
Cleanable surfaces	Food contact surfaces must be smooth, impervious and easy to clean and, where necessary, sanitise.	Use properly finished stainless steel with rounded corners, sealed joins and splashbacks. Avoid raw timber or mild steel in wet or food‑contact areas.
Good layout & drainage	Premises must be constructed so they can be effectively cleaned and so food contamination is minimised.	Design a one‑way “dirty to clean” flow around sinks. Ensure bowls drain completely, waste pipes are accessible for maintenance and there’s no water pooling under benches.

When you design your stainless steel package around these principles, it becomes much easier to pass inspections and keep daily cleaning under control.

---

The Magnet Test: 304 vs 430 Stainless Steel

To most people, stainless steel all looks the same. But the grade you choose has a huge impact on how long your sink will last in a commercial kitchen.

The two most common grades you’ll see in Australian stainless steel sinks and benches are 304 (austenitic) and 430 (ferritic):

Grade	The Magnet Test	Corrosion Resistance in Wet Kitchens	Typical Nickel Content	Price Level	Best Use
304 (Food‑Grade Austenitic)	Generally non‑magnetic in flat areas (may feel slightly magnetic on cold‑worked corners).	High — suited to frequent contact with water, food acids and detergents.	Typically around 8–10.5% nickel.	Premium (higher upfront cost).	Sinks, wet benches, splashbacks and high‑use food‑contact surfaces.
430 (Ferritic)	Clearly magnetic — a fridge magnet will usually stick strongly.	Moderate — acceptable in dry, low‑stress areas; more prone to rust in aggressive, wet environments.	Typically 0% nickel.	Budget (cheaper upfront).	Dry shelves, decorative panels, low‑risk areas away from constant moisture.

How to use the Magnet Test correctly:

• Take a small fridge magnet with you when inspecting sinks and benches.
• Press it lightly on the flat area of the bowl or work surface (away from heavily bent edges).
• If it sticks firmly across the whole surface, you are likely looking at a ferritic grade such as 430.
• If it doesn’t stick — or only pulls very slightly on corners — the surface is more likely an austenitic grade such as 304.

It’s not a laboratory test (heavily cold‑worked 304 can pick up a little magnetism at bends), but it is a quick reality check that stops you paying food‑grade prices for low‑grade material.

---

Hygiene Zoning: The Golden Rules for Sink Layout

A compliant, efficient kitchen isn’t just about having “enough” sinks; it’s about putting the right sink in the right place and maintaining a one‑way flow from dirty to clean.

Most Australian commercial kitchens end up with at least three distinct sink stations:

• Hand wash basin — for hands, arms and face only.
• Food‑prep sink — for washing produce and ingredients.
• Pot/dish sink & dishwasher zone — for washing cookware, utensils and, in many venues, feeding a commercial dishwasher.

Here’s how the ideal “dirty to clean” stainless workflow looks when you sketch it out:

[ DELIVERY ] -> [ STORAGE ] -> [ PREP ] -> [ COOK ] -> [ SERVE ]
                                  ^           ^
                                  |           |
                           [ PREP SINK ]   [ HAND WASH BASIN ]
                              (Veg Only)      (Hands Only)
                                  |
                                  |
[ DIRTY DISH RETURN ] -> [ SCRAPE & PRE-RINSE ] -> [ POT / DISH SINK ] -> [ COMMERCIAL DISHWASHER ]

When we design stainless packages for new builds or refurbishments, we always start from this flow. It keeps inspectors happy and makes life easier for staff during a rush.

---

Single, Double or Triple? Choosing Your Configuration

Your sink configuration needs to match your menu, your capacity and your available space. Below is a simple comparison to guide your first decision.

Configuration	Typical Use	Key Features	Watch‑outs	Example Setup
Single Bowl Sink Bench	Small cafés, bar areas, satellite prep corners.	One bowl with left/right drainer; compact footprint; often paired with a dishwasher.	No separation for wash/rinse; easy to overload with mixed tasks if not disciplined.	Single 304 bowl with rear splashback and undershelf; hand basin nearby.
Double Bowl Sink Bench	Most restaurants and production kitchens.	One bowl for washing, one for rinsing/soaking; wide work surface; ideal near dishwashers.	Requires more wall space; needs clear labelling so staff don’t mix food prep and pot washing.	Double 304 sink bench with 150mm splashback, leg brace and dishwasher inlet/outlet tables.
Deep Pot Sink (Single or Double)	Venues using stockpots, GN pans, large roasting trays.	Extra‑deep bowls (commonly around 450mm) to fully submerge large pots; high splashback.	Needs good floor drainage and clear access; bowls are heavy when full — consider manual handling.	KW’s deep pot sinks with approx. 610 × 400 × 450mm bowls and 100mm splashback are a typical spec.
Dedicated Hand Basin	Every food prep and dishwashing area.	Compact, wall‑hung or freestanding; warm running water; soap and towel dispenser.	Must not be used for food or utensil washing; keep it clear of equipment and storage.	Hands‑free basin near prep benches and toilets, clearly signed “Hand Wash Only”.
Mop / Janitorial Sink	Back‑of‑house cleaning zones.	Low‑set or floor‑level bowl; heavy‑duty grates for buckets and mops.	Keep well separated from food areas to prevent cross‑contamination.	Mop sink in cleaner’s room, away from food storage and prep.

Rule of thumb: if you’re unsure whether you need an extra bowl or basin, ask your local council or EHO before you order stainless. Adding another sink at fit‑out stage is far cheaper than cutting benchtops and re‑plumbing later.

---

Getting the Specs Right: Depth, Splashbacks & Supports

Beyond the number of bowls, there are three specs that make or break your daily experience with a sink:

• Bowl depth: For serious pot washing, look at bowls in the 400–450mm depth range. These can fully submerge large stockpots and trays without constant splashing over the front.
• Splashbacks: A 100–150mm stainless splashback behind the sink protects your wall finishes and stops dirty water from running down the back of benches.
• Support & bracing: Leg braces or undershelves help spread the load when you drop a 50L pot into the sink. For very heavy use, consider H‑frame legs rather than four separate posts.

When you’re comparing quotes, always ask for a spec sheet that confirms bowl size (W × D × H), splashback height and the stainless grade. “Stainless steel sink” on its own isn’t enough detail for a long‑term decision.

---

ROI Calculation: The High Cost of “Cheap” Sinks

---

Engineer’s Notebook: Common Installation & Usage Failures

• The “Silicone Shortcut”: Leaving gaps between splashback and wall, or using the wrong sealant. Any void behind a sink quickly fills with food debris and moisture, creating a hidden bacteria trap. Always fully silicone the junction with a food‑grade sealant and refinish if it cracks.
• Unlevelled benches: If the sink isn’t properly levelled on its adjustable feet, water will pool in one corner instead of draining. Over time that corner discolours, smells and becomes harder to clean. Take five minutes at installation to adjust the feet and check with a spirit level.
• Chemical burns from bleach: Leaving bleach or strong chlorinated cleaners sitting in the bowl overnight will attack even 304 stainless, causing pitting and brown marks. Always dilute chemicals according to the label and rinse bowls thoroughly after soaking.
• Using sinks for the wrong task: Washing mops in a food‑prep sink, or rinsing lettuce in a pot sink full of detergent residues, is a fast way to fail an inspection. Label your sinks and train staff which bowl is for what.
• No access to traps: Boxing in the plumbing without an access panel looks neat on day one, but makes it painful to clear blockages later. Always leave practical access to traps and connections.

---

Hygiene Station Checklist

---

Frequently Asked Questions

What is the best way to clean commercial stainless steel?

The safest way to clean commercial stainless steel is to use warm, mild soapy water and a soft cloth or sponge, then rinse and dry. For polishing, use a dedicated stainless steel cleaner or light oil applied with a microfiber cloth, always wiping with the grain of the steel. Avoid steel wool or harsh abrasive pads — they leave iron particles and scratches that can rust and trap bacteria.

Do I need a floor waste (drain) under my sinks?

Many Australian food premises guidelines expect adequate floor drainage in wet areas so you can safely hose down and manage spills, but the exact requirement (including whether you need a floor waste in specific rooms) depends on your local council and plumbing code. It’s best to confirm with your council and licensed plumber during the design stage so your sinks, falls and drains are approved before you build.

What will stainless steel hygiene stations look like by 2026?

By 2026, expect more venues to move toward integrated hygiene stations: 304‑grade benches with built‑in hand basins, hands‑free tapware (knee, foot or sensor operated), wall‑mounted soap and towel dispensers, and clearly signposted zones. Councils are increasingly supportive of layouts that minimise touch points and make correct behaviour “the easy option” for staff. Planning this into your stainless package now will keep your kitchen compliant for years, not just for the next inspection.

Series Conclusion: Your Kitchen is Ready for Summer

Across this 6‑day Summer Rush Upgrade Week, we’ve walked through the heavy lifters in your commercial kitchen — bar fridges, char grills, dishwashers, griddles, display freezers and now stainless steel sinks.

With the right stainless steel grade, a thought‑through sink layout and a compliance‑first mindset, you now have the foundation to support everything else: safe food, faster service and smoother inspections. When your benches and sinks are right, the rest of the kitchen can finally get on with what it does best — cooking and serving.