A double sink bench with splash back is a stainless steel cleaning station built with two deep bowls and a wide benchtop, designed so your team can wash in one bowl and rinse or sanitise in the other at the same time. In a busy commercial kitchen, that twin-bowl layout is what keeps the dish area moving during peak service instead of jamming up behind a single sink. The integrated splash back protects walls and surrounding equipment from constant water and detergent spray, which matters for both hygiene and the lifespan of your fit-out.
📋 What this guide covers
- Why two bowls beat a single sink in high-volume kitchens
- The configurations available and which layout suits your space
- Build quality, materials and hygiene compliance to look for
- Installation, cleaning and maintenance that protect your investment
Why a double sink bench earns its place
Commercial kitchens run under real pressure during service. A single sink quickly becomes a bottleneck: staff queue to wash, rinse water mixes with wash water, and dirty items stack up on the bench. Two bowls solve that by letting two tasks, or two people, run in parallel.
The practical gains are straightforward:
- Parallel washing and rinsing: one bowl for washing, the other for a clean rinse or sanitiser, with no cross-over.
- Less congestion: staff spend less time waiting at the station.
- Cleaner separation: washing and final rinse stay distinct, which supports hygiene control.
- Protected surfaces: the splash back keeps walls dry and free of grease build-up.
Core functions of a double sink bench
A well-specified unit does five jobs at once on a single footprint:
- Simultaneous washing: two staff or two tasks at the same time.
- Rinsing and sanitising: the second bowl separates the wash from the final rinse.
- Hygiene management: clear workflow reduces the risk of cross-contamination.
- Surface protection: the splash back shields walls from water and splatter.
- Workflow efficiency: cleaning keeps flowing without stop-start delays.
Key features to look for
Quality double sink benches are built for continuous commercial use. When you compare units, check for:
- Stainless steel construction: corrosion resistant and easy to sanitise.
- Two deep sink bowls: deeper bowls handle trays, pots and oven racks.
- Integrated splash back: protects walls and equipment behind the bench.
- Raised edges: contain water on the benchtop instead of running onto the floor.
- Pre-drilled tap holes: ready for your mixer or spray arm.
- Smooth welded joints: no crevices for food or bacteria to lodge.
- Adjustable feet: level the bench on uneven commercial floors.
Configurations and which one suits you
Different kitchens need different layouts. The right choice usually comes down to how your wash area connects to prep and to the dishwasher.
| Configuration | Sink layout | Best use case |
|---|---|---|
| Standard bench | Side-by-side bowls | General dishwashing and cleaning |
| Left-oriented | Sink on the left | Aligning with a right-to-left workflow |
| Right-oriented | Sink on the right | Feeding a dishwasher on the right |
| With drainer | Sink plus drainer area | High-volume washing and staging |
| Corner bench | Angled layout | Compact or L-shaped kitchens |
For most venues the standard side-by-side bench is the workhorse, while a unit with a drainer adds useful staging space for high-volume sites. If your dish area is tight, a corner configuration reclaims space that would otherwise be wasted.
🔧 Pro tip, plan the orientation around your dishwasher
Decide which side dirty items arrive from before you order. A left or right-oriented bench that feeds your sink and dishwashing line in the natural direction of travel saves your team thousands of unnecessary turns over a year.
Materials and build quality
The material decision is largely settled in commercial kitchens, and for good reason.
Why stainless steel
Most commercial double sink benches use stainless steel because it resists corrosion, cleans easily and stands up to constant moisture and detergent.
Reinforced frame
A solid frame supports heavy pots, full trays and frequent loading without flexing.
Hygienic welding
Seamless welded joints leave nowhere for food residue or bacteria to collect, which makes daily cleaning faster.
Splash back protection
The splash back stops water reaching walls and nearby equipment, preventing damage and mould over time.
How to choose the right double sink bench
Work through these five points before you commit:
- Kitchen layout: the bench should fit your workflow, not fight it.
- Sink bowl size: deeper, wider bowls handle larger items more comfortably.
- Drainage: confirm the bowl slope and outlet position suit your plumbing.
- Plumbing access: check compatibility with your existing water and waste connections.
- Hygiene compliance: choose a design that meets Australian food safety expectations under the FSANZ Food Standards Code.
ℹ️ Sinks and food safety
Australian food businesses are expected to provide adequate facilities for cleaning and sanitising equipment and utensils under the FSANZ Food Standards Code (Standard 3.2.3). A dedicated double sink bench, separate from any hand-washing basin, helps you meet that expectation and keeps inspectors satisfied.
Installation and layout best practice
- Position the bench close to your dishwashing or prep zone.
- Keep a clear separation between dirty and clean areas to avoid cross-contamination.
- Install the splash back flush against the wall so water cannot track behind it.
- Leave easy access to taps and drains for use and servicing.
- Allow enough clearance for staff to move and load without bumping.
Cleaning and maintenance
A few habits keep the bench hygienic and extend its working life:
- Clean both bowls at the end of each service period.
- Use a food-safe stainless steel cleaner rather than harsh abrasives.
- Dry surfaces down to prevent water marks and mineral staining.
- Inspect drains regularly so they do not clog.
- Re-tighten the adjustable feet if the bench starts to rock.
Who should use a double sink bench
A double sink bench suits any operation that washes at volume, including:
- Restaurants and cafes
- Hotels and resorts
- Catering and banquet kitchens
- Bakeries and food production facilities
- Institutional and healthcare kitchens
If your team regularly washes produce, utensils, trays and cookware, a dedicated double-bowl station pays for itself in saved time. Pairing it with the right washing accessories and mobile dishwash basket stands keeps the whole area organised.
Frequently Asked Questions
Two bowls let staff wash and rinse or sanitise at the same time, which removes the bottleneck a single sink creates during peak service and keeps the dish area flowing.
Yes. A splash back keeps walls and nearby equipment dry, prevents grease and water damage, and supports the hygiene standards expected in a commercial kitchen.
Many models can be tailored in size, bowl orientation and benchtop length to suit a specific layout, including left, right and corner configurations.
Yes. Double sink benches are commonly used for washing produce and utensils, though good practice is to keep food preparation washing separate from heavily soiled dishwashing where possible.
For commercial use, yes. Stainless steel offers the best combination of hygiene, corrosion resistance and longevity, which is why it is the standard for cleaning stations.
