Food Service Hand Wash Sinks

Hi Erica,
As you can imagine, the amount of hand washing in a commercial kitchen is going to vary tremendously depending on size/type of kitchen, layout, food, being prepped, and specific area in which the sink is located. A hand sink in a salad station where employees use gloves, for example, probably won't see as much use as one in a station where bulk prep is done; there you might have to wash many times an hour as you go from beef to chicken to veg, fruit, etc. I’m not sure how you average the differences across a large facility without knowing more about it. But it is safe to say that kitchen hand sinks are going to be used far more often than three times a day...or at least they better be! In any case, using low-flow (1.0 gpm) fixtures or aerators in hand sinks will definitely reduce water and energy consumption. Hope this is helpful.