Sink Bench Size & Layout Buying Guide (Australia, 2025)
Design a sink bench that keeps hands truly clean, dishes moving, and food safe—without wasting a centimetre of space. This no‑nonsense, Australia‑specific guide turns FSANZ rules and common bench sizes into a clear plan you can install and pass inspection.
Search intent: Commercial investigation How‑to Audience: new café/restaurant owners, kitchen designers, fit‑out contractors.
Contents
- Executive summary (60–90 seconds)
- What the rules require (plain English)
- Bench sizes that actually fit (AU‑market reality)
- Dirty → Clean → Cold‑Holding: the layout matrix
- Sizing calculator for bench length (interactive)
- Installation & commissioning checklist
- Case study: “60‑seat brunch café, Melbourne”
- FAQs
- Sources (official)
Executive summary (60–90 seconds)
- Hand‑wash is non‑negotiable. Provide a dedicated hand basin with warm running potable water, soap and single‑use towels—accessible where food is handled. That’s the heart of Standard 3.2.3 and why inspectors focus on it (FSANZ 3.2.3; FSANZ factsheet).
- Use market‑standard sizes to your advantage. Most benches ship in 600/700/900 mm depths and bowls around 450×450×300 mm (≈60 L). Anchor your plan to these reality‑checked modules to avoid custom delays (Simply Stainless spec; FED/Modular Systems example).
- Map the flow: dirty → pre‑rinse → wash → rinse → sanitise → air‑dry. Keep the hand basin out of this line, but near food handling. End the line with an easy route to compliant cold holding ≤ 5 °C or, if temporarily outside temperature control, apply the 2‑hour/4‑hour rule (FSANZ temperature control; FSANZ 2‑hour/4‑hour).
- Non‑compliance bites. Australian regulators issue on‑the‑spot fines for missing warm water at hand‑wash stations; serious breaches escalate (see NSW penalty examples example 1, example 2).
What the rules require (plain English)
1) Temperature control & the 2‑hour/4‑hour rule
Under Standard 3.2.2, potentially hazardous food must be kept at 5 °C or colder (or 60 °C or hotter). If you remove food from refrigeration for service, you may use the 2‑hour/4‑hour rule—time is cumulative. In short: ≤ 2 hours—refrigerate or use; 2–4 hours—use immediately; > 4 hours—discard (FSANZ temperature control; FSANZ 2‑hour/4‑hour; FSANZ InfoBite PDF).
2) Hand‑washing facilities (Standard 3.2.3)
Your food premises must provide designated hand‑washing facilities that are: (a) accessible to all food handlers, (b) supplied with warm running potable water, (c) large enough to wash hands and arms effectively, and (d) clearly for hands only—with soap and single‑use towels provided. Position matters: the basin needs to be close to where food is handled (FSANZ Standard 3.2.3 (PDF); FSANZ factsheet).
3) Food Safety Management Tools (Standard 3.2.2A)
If you’re a food service, catering or retail business, Standard 3.2.2A may apply in addition to 3.2.2/3.2.3. It requires specific management tools (e.g., training, record‑keeping) depending on your category (FSANZ overview; FSANZ 3.2.2A PDF).
4) Plumbing & drainage context (NCC Volume Three)
Beyond food standards, plumbing work must meet the National Construction Code (PCA, Volume Three), including suitable backflow prevention and drainage to sewer. Engage a licensed plumber; use certified fixtures; and leave service space for traps, valves and maintenance (ABCB NCC Volume Three (PCA); ABCB Cross‑connection Control Handbook).
Bench sizes that actually fit (AU‑market reality)
Ordering is faster—and installation smoother—when you plan around common Australian modules. Here are size patterns you can confidently design to, backed by current product specs.
Typical depths & heights
| Depth (mm) | Best for | Why it’s common | Notes |
|---|---|---|---|
| 600 | Tight galley lines; light prep | Ships fast; pairs with narrow aisles | Check undershelf clearance if placing bins |
| 700 | General‑purpose café/restaurant | Works with typical 450×450×300 mm bowls; 150 mm upstand variants available | Often the sweet spot for dishwasher in/out benches |
| 900 | Heavy prep; large pots; corner returns | Extra depth for landing zones | Confirm aisle width & egress before choosing |
Reference examples listing 600/700/900 mm depths and standard heights around 900 mm are widely available in Australian spec sheets (e.g., Simply Stainless; FED; Vogue inlet table).
Bowls, splashbacks & inlet/outlet benches
| Component | Typical spec (AU) | Why it matters | Spec reference |
|---|---|---|---|
| Bowl size | 450 × 450 × 300 mm (≈60 L) | Fits common utensils and GN 1/1 pans; predictable drain board geometry | Examples: Simply Stainless; FED/Modular Systems. |
| Upstand (splashback) | 100 mm (600‑series) or 150 mm (700‑series) | Protects walls; helps meet “easily cleanable” surfaces requirement | See FED; Simply Stainless. |
| Dishwasher in/out benches | Matched to 700 mm depth; integrated 60 L bowls | Smooth loading & unloading, keeps dirty→clean flow consistent | Vogue inlet table; Kitchen Knock dishwash benches. |
Dirty → Clean → Cold‑Holding: the layout matrix
Use this matrix to plan a back‑of‑house that prevents cross‑contamination and keeps front‑of‑house compliant. Hand‑wash is separate but nearby; warewashing flows in one direction; finished items either move to hot service or to cold holding ≤ 5 °C (FSANZ temperature control). If food is displayed out of refrigeration, apply the 2‑hour/4‑hour rule (FSANZ guide).
| Zone | Bench/modular element | Placement rules | Common pitfalls (fixes) |
|---|---|---|---|
| Hand‑wash | Dedicated basin; warm running potable water; soap & paper towels | Within easy reach of food handling and dish areas; not blocked or repurposed | “We share with the dish sink” → Not allowed; install a dedicated basin with clear signage (FSANZ 3.2.3). |
| Dirty intake | Landing bench + scrap bin + pre‑rinse | Start of the line; avoid crossing with plated items or clean storage | Bins under a tight bench blocking knees → choose leg‑brace models or adjust undershelf |
| Wash | Deep bowl(s) or warewasher inlet | Bowls 450×450×300 mm handle GN pans; keep ergonomic reach | Undersized bowl → select 60 L bowls as default (example). |
| Rinse/Sanitise | Second bowl or warewasher cycle | Straight‑through flow to drying | Backtracking to dirty intake → add a pass‑through path |
| Air‑dry | Draining board, racks, heat‑safe shelves | Never above dirty intake; allow drip‑free pass to storage | Stacking towels (harbours bacteria) → use racks |
| Cold‑holding hand‑off | Route to display/storage at ≤ 5 °C or apply 2‑hr/4‑hr rule | Shortest path, minimal exposure, doors unobstructed | Lingering at room temp → use 2‑hr/4‑hr logging; otherwise discard > 4 h (FSANZ). |
Sizing calculator for bench length (interactive)
Use realistic, verifiable modules: 60‑L bowls (≈450×450×300 mm), standard drain boards, and landing zones. This calculator is a planning aid—not a substitute for a site measure or manufacturer drawings (see example spec).
Recommended bench length: – mm (round up to nearest stocked length).
Tip: When your total length lands close to a common catalogue size (e.g., 1500, 1800, 2100, 2400 mm), you’ll save time and freight. Cross‑check your depth choice (600/700/900 mm) against dishwasher clearance and aisle widths before finalising (see FED 700‑mm example).
Installation & commissioning checklist
| Item | Why it matters | Pass/fail test |
|---|---|---|
| Hand‑wash basin is dedicated, accessible, and stocked with soap & single‑use towels | Legal requirement; key hygiene barrier | Inspector can reach it without obstruction; clearly signed; not used for utensils (FSANZ 3.2.3). |
| Warm running potable water at the hand‑wash | Required by 3.2.3; infringements are issued for missing warm water | Mixer tap supplies warm water on demand (not just cold) (NSW penalty example). |
| One‑way warewashing flow: dirty → wash → rinse/sanitise → air‑dry | Reduces cross‑contamination risk; supports fast service | No backtracking; clean items never cross dirty intake |
| Drainage & backflow installed per PCA (NCC Volume Three) | Protects potable supply; avoids trade‑waste issues | Licensed plumber sign‑off; space to service traps/valves (NCC Volume Three; ABCB handbook). |
| Surface finishes are durable & easily cleanable | Supports 3.2.3’s “easily and effectively cleaned” requirement | No exposed raw timber or absorbent surfaces near sink line (FSANZ 3.2.3). |
| Cold‑holding hand‑off is short & unobstructed | Helps maintain ≤ 5 °C or use 2‑hour/4‑hour safely | Log sheet at service; cross‑check food is not sitting > 4 h (FSANZ; FSANZ). |
Case study: “60‑seat brunch café, Melbourne” (worked example)
This is a worked example using current, typical bench modules commonly stocked in Australia—not a custom fabrication brief. Dimensions are drawn from live product specifications to keep it real‑world and repeatable (e.g., Simply Stainless; FED/Modular Systems).
Context
- Seats: 60. Service peaks at 10:00–13:00, high dish turnover.
- Back‑of‑house width allows 700‑mm depth benches; aisle width confirmed separately.
- Dishwasher: pass‑through unit with 500×500 mm racks; inlet/outlet benches required (example inlet).
Chosen modules (AU‑standard)
- Sink bench with splashback (700‑mm depth) with two 60‑L bowls (450×450×300 mm) and centre drain board (spec).
- Dishwasher inlet bench (matched to 700 mm depth) with pre‑rinse tap (example).
- Dedicated hand‑wash basin with warm running potable water, soap and single‑use towels; mounted at entry to the prep line (FSANZ 3.2.3).
Layout outcome
- Dirty intake lands at the inlet bench → pre‑rinse → pass‑through washer → outlet bench for air‑dry.
- Hand‑wash basin placed between dish area and prep—it’s visible, unobstructed, and not used for utensils (signage on basin).
- Finished items shelved; food destined for service moves either to hot line or to cold holding (≤ 5 °C) with time logged if displayed out of refrigeration under the 2‑hour/4‑hour rule (reference).
Why it works
- It respects a one‑way dirty→clean path and keeps hand‑washing separate but near food handling.
- It uses stocked 700‑mm depth and 60‑L bowls, avoiding custom lead times (example).
- It’s auditable against FSANZ 3.2.2/3.2.3 and easy to defend during inspection.
FAQs (direct answers)
Do I need a separate hand‑wash basin, or can staff use the dish sink?
Separate hand‑wash is required. Standard 3.2.3 requires designated hand‑washing facilities with warm running potable water, soap and single‑use towels; they must be accessible and for hands only (FSANZ 3.2.3).
What’s the minimum hand‑wash water requirement—does “warm” mean a set temperature?
The standard requires warm running potable water sufficient to wash hands effectively; authorities commonly expect a mixed supply from a single outlet. Provide a mixer tap that delivers warm water quickly (FSANZ guidance).
Can I be fined for missing warm water at a hand‑wash basin?
Yes. Regulators do issue penalties. Example: NSW penalty notices for failure to maintain warm running water at hand‑wash facilities (example 1; example 2).
Which bench depth should I choose: 600, 700 or 900 mm?
700 mm is the general‑purpose choice that pairs well with 60‑L bowls and dishwasher benches. Choose 600 mm for tight galleys, 900 mm for heavy prep and larger landing zones (see FED example and Simply Stainless).
Are there national plumbing rules I should be aware of?
Yes. The Plumbing Code of Australia (NCC Volume Three) governs plumbing and drainage work, including backflow prevention and trade waste connections. Use certified fixtures and a licensed plumber (NCC Volume Three; ABCB handbook).
How does this back‑of‑house plan connect to front‑of‑house refrigeration?
By reducing handling time and distance to compliant cold‑holding (≤ 5 °C), your BOH layout supports safe FOH displays. If food is displayed out of refrigeration, apply the 2‑hour/4‑hour rule and keep records (FSANZ temperature control; FSANZ guide).
Sources (official)
- FSANZ — Standard 3.2.2: Food Safety Practices and General Requirements (guide/PDF): PDF; temperature control factsheet: page.
- FSANZ — Standard 3.2.3: Food Premises and Equipment (hand‑wash, warm water): PDF; hygiene responsibilities: factsheet.
- FSANZ — 2‑hour / 4‑hour rule: overview page and InfoBite PDF.
- FSANZ — Standard 3.2.2A: Food Safety Management Tools (overview): page; PDF.
- NSW Food Authority — penalty notice register examples (hand‑wash warm water): example 1; example 2.
- ABCB — National Construction Code (NCC) Volume Three (Plumbing Code of Australia): PDF; Cross‑connection Control Handbook: PDF.
- AU market specs — standard bench depths & bowl dimensions used for examples (our stainless brands: Module Systems, FED, Kitchen Knock, Vogue, Simply Stainless, Simco):
- Module/Modular Systems: single sink bench (700 mm depth).
- FED (Federal Hospitality Equipment): double sink bench (700 mm) and FED/Modular Systems range.
- Kitchen Knock: dishwash benches & sinks and single sink bench.
- Vogue (Nisbets AU): inlet table with sink and double bowl sink 1500×700 mm.
- Simply Stainless: SS05/SS05‑7 sink bench (60‑L bowls, 150‑mm splashback) and brand page.
- Simco: stainless benches overview (600/700 mm depths) and benches with sinks.
Where to from here (CTA)
Ready to translate the plan into equipment that fits? Start with stocked modules to speed approvals—then iterate.
