Commercial Kitchen Tapware

Buying Guide: Commercial Kitchen Tapware

Choosing the right commercial tapware directly affects dishwashing speed, hygiene, staff productivity and water usage. Unlike domestic taps, professional tapware is engineered for high-pressure systems, constant use, and compliance with Australian plumbing standards (AS/NZS 3500) and WaterMark certification.

1. Pre-Rinse Spray Units – The Heart of the Dishroom

A pre-rinse spray arm performs 80% of the cleaning before items even enter the dishwasher. Without a proper pre-rinse, the dishwasher becomes overloaded with grease, food solids and oils, causing poor wash quality and chemical waste.

• High-Impact Spray Head: Designed to blast food off plates instantly without damaging fragile items.
• Flow Rate: Typically 6–12 L/min for commercial pre-rinse units. Higher flow = faster rinsing.
• Reinforced Spring & Hose: Prevents kinking and ensures long operational life.
• Swivel Joints: Allow full sink coverage without twisting the hose.

2. Pot Fillers – High-Flow for Heavy Stockpots

Filling a 20–40L stockpot using a standard tap wastes staff time and risks injury from lifting. A commercial pot filler fixes this:

• Flow Rate: 15–20+ L/min for rapid pot filling.
• Double-Jointed Arms: Extends over cooklines and folds away when not in use.
• Wall-Mount Preferred: Keeps the bench clear and reduces splash.

3. Gooseneck & Mixer Taps – For Prep Sinks

• High Clearance: Perfect for washing deep pots and trays.
• Ceramic Cartridges: Longer life, smoother action, withstands high-frequency use.
• 360° Swivel Options: Ideal for double-bowl sinks.

4. Sensor Taps – Hygiene Priority

Best for handwash stations in kitchens, healthcare and aged care.

• Touch-Free: Prevents cross-contamination.
• Flow Control: Saves water and ensures consistent temperature.
• AS/NZS 3500 Compliant: Required in food handling areas.

5. WaterMark Certification – Non-Negotiable

Under Australian law, any tapware connected to potable water MUST hold WaterMark certification. Installing non-certified tapware is illegal and may void council approvals, insurance and builder warranties.

6. Plumbing & Installation Requirements

• Water Pressure (kPa): Commercial tapware typically requires 300–500 kPa. Excess pressure risks hose failure.
• Backflow Prevention: RPZD or Vacuum Breaker may be required depending on installation type.
• Deck (Bench) Mount: Ideal for prep and rinse sinks.
• Wall Mount: Preferred for pot wash zones, keeps the bench clear.
• Hot/Cold Inlet Spacing: Must match the tap body—common centres include 150mm or 200mm.

7. Heavy-Duty Construction – What Makes a Tap “Commercial”?

• Thicker Brass Bodies: Commercial tapware uses heavier gauge materials to survive constant daily use.
• Stainless Steel Braided Hoses: Withstand high pressure & hot water conditions.
• Serviceable Parts: Cartridges, spray guns, O-rings and hoses can be replaced without replacing the whole tap.
• Heat & Chemical Resistance: Must tolerate 82°C rinse water, degreasers, and dish chemicals.

8. Selecting Tapware for Your Kitchen Zone

• Dishroom: Pre-rinse unit + deck-mounted mixer.
• Prep Area: Gooseneck mixer with swivel spout.
• Cookline: Wall-mounted pot filler.
• Handwash Station: Sensor tap with temperature-controlled valve.

Frequently Asked Questions

Is a pre-rinse spray necessary?

Yes. Commercial dishwashers rely on pre-rinse to remove food waste. Without it, wash water becomes dirty faster, chemical usage doubles, and wash results suffer.

What is WaterMark certification?

WaterMark is mandatory for all plumbing products connected to mains water in Australia. Using non-certified tapware is illegal and may void insurance coverage.

Can I service or repair these taps?

Yes. Commercial tapware is designed for servicing—cartridges, spray guns and hoses can be replaced easily, extending the product’s lifespan.

Need help choosing the right tapware?
Call 1300 001 336 and our team can recommend the correct pressure rating, mounting style and flow rate for your kitchen.