Place work tables and sinks so food moves one way through the kitchen: from storage to prep tables, from prep to the cook line, and from the dining room back to a dish area that is separate from where food is prepared. Hand sinks go where staff work, within easy reach of every prep and dish station, and the three compartment sink sits at the dirty end of the flow, close to its drain.
Laying out the line is easier once you know the table and sink sizes you are working with; compare them in our work tables and equipment stands range and our commercial sinks.
Start with the flow, not the equipment
Draw the room and mark the doors, the walk-in or reach-ins, the hood, and the existing drains and water lines. Then trace the path of food: delivery, storage, prep, cooking, plating, service, and dirty dishes coming back. In common practice, the best layouts keep these paths from crossing, so raw product and dirty dishes never pass over a station where ready-to-eat food is handled.
Where the sinks go
- Hand sinks: the FDA Food Code (section 5-204.11) asks for hand sinks to be located so they are convenient for staff in food preparation, food dispensing and warewashing areas. In practice that means one within easy reach of each prep area, the dish area and the bar, not one in the corner of the room. Our guide to how many hand sinks a restaurant needs goes further.
- Three compartment sink: at the dish end, near where dirty items come back and near a drain. It needs drainboards, racks or a dish table on each side for soiled and clean items.
- Prep sink: a separate one compartment or two compartment sink for washing produce and thawing, placed between storage and the prep tables. Our guide on whether a three compartment sink can be used as a prep sink covers the rules for sharing.
- Mop sink: in a janitorial area away from food, with its own floor drain.
Your local health department has the final say on placement, and most review a plan before you build.
Where the work tables go
Work tables belong between cold storage and the cook line, so staff can pull product, prep it and pass it on without crossing the kitchen. Put the table closest to the walk-in or reach-in where raw product is broken down, and the ready-to-eat prep table closer to the line. Our commercial work tables come in depths from 12 in. to 30 in., so a narrow 14 or 18 in. table can fill a short gap beside a range while a 30 in. table works as an island.
Under-table storage helps keep the floor clear. A stainless steel drawer for work tables keeps knives and tools at the station, and an undershelf holds containers off the floor.
Keep splash away from food
A hand sink or compartment sink right next to a prep table can splash onto the work surface. Leave space, add a splash guard, or turn the table so the sink is not beside the cutting area. Our guide to sink splash guards shows the options.
Leave room to clean
The Food Code asks for fixed equipment to be spaced so it can be cleaned behind and around, or sealed to the wall and floor, and for floor-mounted equipment to sit 6 in. off the floor unless it is sealed or easily movable. Tables on bullet feet or casters make this easier. Plan the gaps when you draw the layout, not after the plumber has set the sinks.
Utilities decide more than you expect
- Sinks need water supply and a drain; moving a drain later costs far more than planning it now.
- Work tables often carry slicers, mixers and blenders, so plan outlets above them.
- Gas equipment sits under the hood; prep tables do not need to.
Plan for change
Leave a little slack in the plan. Mobile tables on casters, such as our stainless work table with 2 shelves and casters, can be moved when the menu changes.
Mistakes to avoid
- One hand sink for the whole kitchen, far from the prep tables.
- A dish area that sends dirty racks past the ready-to-eat prep table.
- A prep sink placed where staff must cross the line to use it.
- No room behind or under tables to clean.
Frequently asked questions
How close should a hand sink be to a prep table?
Close enough to be convenient for staff, with a splash guard or space so water does not reach the food surface. Your health department may set a distance.
Where should the three compartment sink go?
At the dirty end of the dish flow, near a drain, with room for soiled and clean drainboards or dish tables on each side.
Can a work table go against a sink?
Yes, if splash is controlled. Many kitchens use a backsplash table with a splash guard between it and the sink.
Do I need to submit a layout to the health department?
Many health departments ask for a plan review before you open or remodel. Ask yours early.
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.