Hand Wash Stations

Single station sink

Sensor or knee valve operation

No backsplash

Wall mount

Single station sink

Sensor or knee valve operation

With backsplash

Wall or floor mount

Multi-station sink (2 to 6)

Sensor or knee valve operation

With backsplash

Wall or floor mount

Single station sink

Faucet activates after soap dispenses

Cabinet base

Wall or floor mount

Single or two station mobile sink

Casters

Battery or electrical supply

Self contained, partially or fixed

Soap and sanitizer dispensers

Manual or sensor operation

304 stainless-steel

Wall or backsplash mount

Our hand wash sinks feature:

–  Corrosion resistant 304 stainless steel construction
–  Open designs, with sanitary welds and rounded corners – easy to clean and sanitize and eliminates harborage points for pathogens
–  IP65 wash-down protection

Available with touch-free faucet, soap and disinfectant dispenser, bacteria flushing, wall or floor mounting.

All sinks include: faucet with aerator, temperature mixing valve, mounting hardware, and drain. Delivered assembled and ready for installation.

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Hand Hygiene Guidance:

The CDC and WHO best practice guidance for hand hygiene both state the most effective way to remove microbes and germs and stop the spread of infectious disease is by frequently and thoroughly hand washing with soap and water. Lathering your hands for 20-seconds with soap creates friction which will help lift dirt, grease and microbes from skin. The surfactants in soap also bind to fat, oil and grease molecules which then disperses and carries the molecules away from surface. It is important to note that alcohol-based hand sanitizer rubs can be used in the absence of hand wash stations only if the employee’s hands are not visibly soiled. If hands are visibly soiled, hand sanitizer rubs are not as effective.

We adhere to this guidance and suggest as a best practice procedure for employee hand hygiene prior to entering food production areas:  Wash hands thoroughly with soap and fresh running water lathering/scrubbing hands for at least 20-seconds, rinse with clean running water, dry hands thoroughly with paper towels or warm air hand dryer, disinfect/sanitize hands with an alcohol based rub.

Links:

Reduce the risk of harmful pathogen transmission and cross-contamination in food production areas. Ensure FSMA, USDA and FDA worker health and hygiene compliance. Hand hygiene equipment are essential tools in any employee or food safety program.