Stainless Steel Sinks

Dishwasher Inlet / Outlet Sinks

56 products

A commercial dishwasher sink is part of a rack-handling line rather than a general storage cabinet. The inlet side receives dirty racks, supports sorting and pre-rinsing, and presents them to the dishwasher; the outlet side provides a separate landing area for clean racks before unloading.

Choose left-to-right or right-to-left movement from the room entry, waste route, dishwasher orientation and clean-storage destination. The arrangement should prevent dirty items and spray from crossing the clean exit path.

Measure the actual dishwasher opening, rack, bench height, bowl and available wall run together. Confirm how the bench connects or aligns with the selected machine instead of assuming nominal rack compatibility establishes a complete fit.

Drainage, tapware position, splash control and service access must be checked on site. An underbench dishwasher may use a different loading arrangement from a pass-through machine, so inlet and outlet requirements must follow the chosen system.

In most commercial kitchens, yes. An inlet bench gives you somewhere to scrape and pre-rinse dirty dishes before they go into the machine. An outlet bench provides a clean, dedicated surface for draining and stacking dishes as they come out. Using both sides creates a one-way flow that keeps dirty and clean items separated.

A standard bench can give you extra surface area, but it won’t provide the same bowl capacity, drainage or height-matched connection to the dishwasher. Purpose-built inlet/outlet benches are designed specifically for dish lines, so they are safer, easier to clean and usually faster to work on.

Yes. Inlet/outlet benches are part of the dish line, not a replacement for a heavy-duty pot sink or a dedicated handwash basin. For compliance and workflow, you should still allow:

A double or triple pot sink for large cookware.
A hand basin near the dish or prep area, used for hands only.

Rack direction anchors KW’s wash-up-line review, beginning at dirty landing and ending where clean ware leaves the station. Pre-rinse reach, dishwasher entry and the clear exit bench can be assessed as one movement before services are fixed; call 1300 001 366.

Mark where dirty racks arrive, where food waste is removed, how pre-rinse occurs and where clean racks leave. Reverse the line only when the room and machine orientation support the full sequence.

Allow each side to hold the operating rack safely without projecting into an aisle. Include hand clearance, spray containment and the space required to push or lift the rack into the exact dishwasher.

Place the rinse bowl and tapware on the dirty side so soil is removed before the rack reaches the machine. Keep spray away from clean landing space and provide a waste and drainage route that can be accessed for cleaning.

An underbench unit may be loaded from a nearby bench without a hood-style pass-through route. A pass-through system normally depends on coordinated entry and exit benches; confirm the exact machine, rack movement and connection detail before fabrication.

Use this category when racks move through a commercial dishwasher with separate dirty-entry and clean-exit positions. If one operator instead needs a bowl plus working surface for a self-contained wash or prep task, compare a single sink bench rather than forcing that station into a dishwasher-line layout.

Stand where staff will load the machine and imagine racks moving from dirty to clean. The inlet bench should sit on the “dirty” side where racks enter, and the outlet bench on the “clean” side where racks exit. Then select left-hand or right-hand models to match this direction and any walls or corners in your room.

Trace dirty ware from arrival through scraping and pre-rinse to the machine, then continue from the clean exit to unloading and storage. Choose left-to-right or right-to-left so those paths do not cross and the dishwasher door or hood operates freely.

It lets a full rack sit securely before entry and after exit without blocking an aisle or forcing staff to hold it. Size each landing position from the actual rack and allow hand clearance and controlled draining.

Put it on the dirty inlet side before the rack enters the dishwasher. The operator should reach the bowl, spray and waste point without turning across the clean outlet or directing splash towards washed ware.

Measure the dishwasher, racks, entry and exit heights, bowl, wall run and door or hood travel. Have drainage, water, tapware, splash protection and service access verified for the exact layout before bench fabrication or connection.

Compare other sink formats, plan the surrounding room through the stainless steel range, and use a dedicated cleaning sink for tasks outside the dish-rack line.