4 Compartment Stainless Steel Large Commercial Sink – CS04

Four-Compartment Workflow Design

Wash, Rinse, Sanitize, Prep — In a Single Line

Most health jurisdictions require a three-step manual dishwashing process: wash in detergent, rinse in clean water, sanitize in chemical solution. The fourth basin gives kitchens a dedicated prep or pre-soak station, so pot washing and vegetable prep don’t compete for the same space. This layout is standard in operations that handle both cooking and fresh ingredient preparation — institutional cafeterias, hotel banquet kitchens, and ghost kitchens running multiple menus from one facility.

Basin Separation and Cross-Contamination Control

Each compartment is separated by a full-height stainless steel divider wall, welded and ground smooth. There are no seams where food particles can collect. The 300 mm basin depth accommodates full-size sheet pans (650 × 530 mm), stock pots up to 60 liters, and mixing bowls without splashing over the divider. Drain openings are sized to standard 3.5-inch basket strainers.

Built for High-Volume Operations

Throughput and Staff Workflow

A four-compartment layout supports two staff members working simultaneously — one handling the wash-rinse cycle, the other managing sanitizing and air-drying on the drainboard. The 97-inch overall length gives each person adequate elbow room without crossing into another’s workspace. For kitchens processing 300+ covers per service, this parallel workflow cuts clean-up time by roughly 40% compared to a two-basin setup where staff must wait for each other.

Drainboard Integration

Left-hand, right-hand, or dual drainboards can be specified. A 24-inch drainboard holds approximately 20 plates in a single-layer air-dry configuration, which meets most health code requirements for air drying before storage. Drainboards are pitched at a 2-degree angle toward the basin, so water flows back rather than pooling on the counter edge.

Heavy-Gauge Steel and Welded Frame

Material Specifications

The sink deck and basins are fabricated from Type 304 stainless steel in 14-gauge (1.5 mm) — thicker than the 16-gauge found on most imported compartment sinks. Type 304 contains 18% chromium and 8% nickel, which provides corrosion resistance against alkaline detergents, chlorine-based sanitizers, and acidic food residues. For coastal installations or marine environments, Type 316 with added molybdenum is available on request.

Welded Construction vs. Bolted Assemblies

The CS04 frame is fully TIG-welded at every joint, then ground and polished to a satin finish. There are no bolted connections that can loosen under vibration from commercial dishwashers nearby, and no exposed hardware that collects grease. The welded base frame supports up to 200 kg of distributed load — enough for a full sheet pan rack leaning against the end drainboard during peak service.

Drainboard and Backsplash Configuration

Backsplash Options

A 6-inch (150 mm) backsplash is standard, pre-drilled with 8-inch center faucet holes for pre-rinse faucets or gooseneck spouts. The backsplash height can be increased to 8 or 10 inches for installations against tile walls where splash containment is critical. Thickness is adjustable from 1.2 mm to 2.0 mm depending on the mounting hardware your faucet requires.

Undershelf and Storage

A galvanized undershelf is available at two heights — 300 mm or 450 mm from the floor — providing storage for cleaning chemicals, spare baskets, or drying racks. The shelf is bolted to the frame, not welded, so it can be repositioned or removed if plumbing access is needed.

Compliance and Health Code Readiness

NSF/ANSI 2 Certification

The CS04 meets NSF/ANSI Standard 2 for food service equipment. This covers material safety (no lead or cadmium leaching), surface cleanability (corners radiused to minimum 3 mm, no exposed threads), and drain functionality (basins drain completely with no standing water). NSF certification is required by health inspectors in most U.S. states and Canadian provinces before a commercial kitchen can pass its opening inspection.

International Code Compliance

For projects outside North America, the same unit can be certified to CE (EU), WaterMark (Australia), or SGS documented standards. Export documentation packages including material test reports, welding procedure specifications, and certificate of origin are provided with each shipment.

Custom Manufacturing Specifications

Size and Bowl Configuration

Standard external dimensions are 97 × 27 × 42 inches (2465 × 685 × 1065 mm). OEM orders can specify custom lengths from 80 to 120 inches, basin depths from 250 to 400 mm, and compartment counts if a different layout is needed. Connection styles between basins include open-gap (maximum drainage), seamless (maximum hygiene), or full-panel (structural reinforcement for heavy loads).

Assembly and Shipping

Each unit ships fully assembled and welded, or in knockdown form for container optimization. Knockdown units use bolt-together frame connections with pre-drilled alignment holes and include assembly drawings. A knockdown CS04 reduces shipping volume by approximately 35%, which matters for distributors importing full container loads.

Where This Sink Fits: Project Applications

Food Service Segments

The CS04 is specified most frequently in hotel banquet kitchens (300+ plate turnover per event), hospital central kitchens (batch cooking for multiple wards), school district commissaries (centralized prep for satellite cafeterias), and correctional facility food service. Catering companies that handle large-event service also use four-basin units when their facility handles both raw ingredient prep and post-event dishwashing in the same room.

Procurement Context

Kitchen equipment distributors source this unit for stock and project quotes. Design-build contractors specify it during the MEP (mechanical, electrical, plumbing) phase of new restaurant builds. Facilities managers order replacement units when existing compartment sinks reach end-of-life — typically 12 to 15 years in a high-volume operation. MOQ is 5 units for OEM orders with custom branding or packaging.