Double Sink Benches

Double Sink Benches: Dual-Bowl Stations for Real Commercial Kitchens

In a commercial kitchen, a double sink bench is more than “two bowls in one frame”. It is the backbone of your dirty-to-clean workflow – taking plates, utensils, pots, fresh produce and cleaning tools through a controlled sequence that keeps the line moving and the health inspector satisfied.

When used correctly, a double sink bench supports the zoning expectations of FSANZ Standard 3.2.2 / 3.2.2A and 3.2.3 by separating food prep, utensil washing and handwashing into clearly defined areas. The result: fewer cross-contamination risks and a smoother path through council inspections.

1. Dirty-to-Clean Flow: How Dual Bowls Improve Hygiene and Speed

A well-planned double sink bench typically follows a one-way “dirty in, clean out” pattern:

• Bowl A – Dirty / Soak: Receives scraped plates, pots or containers. This is where heavy soil and grease are loosened.
• Bowl B – Wash / Rinse: Used for washing or rinsing items before they move to the dishwasher, drying rack or storage.

Keeping these roles separate means fewer re-washes, less greasy splash and a more predictable dish line. In prep areas, one side can handle vegetables or salad rinse while the other deals with trays, cutting boards or equipment.

2. 304 Stainless Steel and Commercial-Grade Tops

Not all “stainless” benches are equal. Many cheaper imports use thin 0.8–1.0mm tops or lower grades of steel that dent, drum noisily and show rust around welds. KW focuses on 304 stainless steel double sink benches for long-term commercial use:

• 304 grade stainless steel: Food-contact safe and highly resistant to corrosion from detergents, sanitisers and salty wash water.
• Commercial benchtop thickness: Heavier tops feel solid under heavy loads and reduce vibration when scrubbing or stacking items.
• Fully welded bowls: Welded-in sinks are stronger and more hygienic than simple drop-in bowls sealed with caulk, which can trap food and mould.
• Rounded internal corners: Make it easier to clean out food residues and align with HACCP cleaning principles.

3. Depth, Wet Edge and Splashback: Managing Water, Splashes and Slips

Depth and edge design influence both safety and comfort:

• 600mm depth: Suits food trucks, very tight galley kitchens and narrow back-of-house corridors where every centimetre counts.
• 700mm depth: Matches standard commercial bench runs and provides extra working room between bowl and bench front, helping to reduce splash on staff and floors.
• Raised wet edge: Keep water on the bench rather than the floor, reducing slip hazards and mopping time.
• Rear splashbacks: Protect walls from constant spray, grease and food residue – typical areas flagged by inspectors if left unprotected.

4. Bowl Size and Position: Left, Right or Centre for Smarter Workflow

Bowl layout should follow the direction of work in your kitchen:

• Left-hand bowls: Ideal when dirty items arrive from the left and move right towards the dishwasher or drying rack.
• Right-hand bowls: Better when machines or racks sit on the right-hand side or where doorways and walkways limit one side.
• Centre bowls: Useful for island benches and shared prep/dish zones where staff access from both sides.

Choosing the right configuration helps staff avoid crossing paths with full trays and keeps the “dirty” side of the bench away from clean storage or food-only zones.

5. Frames, Undershelves and Open-Leg Hygiene

A double sink bench usually carries significant weight – water, pots, crates and trays. Frame engineering matters just as much as the top:

• Heavy-duty stainless legs with bracing: Reduce wobble when staff are scrubbing hard or stacking heavy items.
• Open-leg design: Allows fast floor cleaning and easy visual inspection, leaving fewer hiding places for pests than closed cupboards.
• Undershelves: Provide a hygienic storage area for chemicals, tubs, racks or crates, keeping the floor clearer and safer.
• Adjustable feet: Let you level the bench on uneven tiles so water runs into the bowls instead of pooling on the top or dripping off the front edge.

6. Plumbing, Traps and Odour Control

Every double sink bench relies on good plumbing. Your licensed plumber will work to AS/NZS 3500, but it helps to plan around:

• Correct waste sizing and traps for the expected load of plates, fats and food particles.
• Access to traps for regular cleaning to prevent odours and blockages.
• Bench-to-wall sealing with suitable silicone so water and scraps cannot fall behind the bench.
• Floor waste placement near heavy splash areas to make hosing and mopping quick at the end of service.

7. Where Double Sink Benches Make the Biggest Difference

Double sinks really earn their keep in:

• Dish stations: One bowl for soak/scrape, the other for wash or rinse before the commercial dishwasher.
• Prep zones: One bowl for vegetables and salad, the other for trays, colanders or small wares – keeping raw produce away from dirty equipment.
• Ghost kitchens and dark kitchens: High-volume delivery operations where space is tight but the dish cycle never stops.
• Food trucks and kiosks: Compact double-bowl units providing separate wash and rinse functions in a limited footprint.

8. Brand Matrix: Double Sink Benches by Range

KW Commercial Kitchen partners with specialist stainless fabricators so you can match build quality and budget to your venue:

Brand	Positioning	Best For
Kitchen Knock	Heavy-duty 304 stainless double-bowl benches with reinforced frames	Busy restaurants, hotels and production kitchens that need long-term durability
Modular Systems	Modular bench runs with consistent sizing for full stainless fit-outs	New builds, franchises and sites aligning sinks with cooking and prep benches
Vogue	Reliable 304 stainless options with strong value	Cafés, schools and lighter-duty kitchens working to a tighter budget

KW Commercial Kitchen supports thousands of Australian venues with stainless benches, dishwashers and sinks that actually work together. Our advice is based on real kitchens – from small cafés through to production sites – not just catalogue specs.

Including Simply Stainless: Premium Multi-Bowl Options

You may also see selected Simply Stainless benches within this category. Although typically known for premium modular fit-outs, Simply Stainless also offers 3-bowl and extended multi-bowl sink configurations that are ideal for high-demand wash zones where kitchens require:

• Wash → Rinse → Sanitise sequences in a single continuous bench run
• Dedicated zones for produce prep and equipment cleaning without cross-use
• Long dish lines that need additional bowl capacity but do not require a separate “triple sink” category
• Premium 304 stainless steel construction with superior weld quality and alignment

Because these benches integrate naturally with double sink workflows—and are used by the same operators—we include them here to give kitchens more flexibility in planning their wash and prep zones without complicating the category structure.

FAQ: Double Sink Benches in Australian Commercial Kitchens

Is a double sink bench required for my commercial kitchen?

Requirements vary by council and menu. Many venues use a double sink bench for the main dish or prep area plus separate dedicated handwash basins. Your certifier or local council can confirm the minimum sink count, but a dual-bowl bench is often strongly recommended wherever dish volume is high.

Can I use one bowl for food prep and the other for dirty dishes?

Technically it may be possible, but it is rarely best practice. To meet FSANZ expectations, food prep sinks should be clearly separated from dirty dish and pot washing. In many kitchens that means separate benches or strict zoning and procedures. Always check with your food safety supervisor or consultant before mixing uses.

Will 304 stainless steel resist rust and staining?

304 grade stainless steel offers excellent corrosion resistance compared with lower grades, especially when cleaned and rinsed correctly. Heavy exposure to chlorides or harsh chemicals can still mark or stain any stainless steel, so it is important to rinse surfaces, avoid steel wool and repair deep scratches promptly.

Which depth should I choose – 600mm or 700mm?

Choose 600mm depth where space is extremely tight, such as food trucks and narrow corridors. Choose 700mm depth to align with standard commercial benches, give staff more arm room and better control splashes in busy dish stations.

Do your double sink benches come with undershelves and splashbacks?

Most models include integrated splashbacks and optional undershelves. Splashbacks help protect walls and corners, while undershelves keep tubs, detergents and racks off the floor. Check each product specification or contact our team for clarification.

Need help planning a compliant dish or prep line with the right double sink bench?
Call 1300 001 336 and the KW Commercial Kitchen team can map bowl positions, depths and widths around your dishwasher, racks and workflow.

Specs and stainless workflow logic validated by KW Commercial Kitchen.