Hand Washing

Single station sink, touch-free sensor or knee valve faucet operation, no backsplash

Single station sink, touch-free faucet operation, wall or floor mounting

Multi-station sink (2 to 6), touch-free or knee valve faucet operation, wall or pedestal mount

Single station sink with cabinet base, touch-free faucet operation, after soap is dispensed faucet activates

Mobile hand wash stations with casters. Completely self contained, partially or fixed. Single or two stations

Stainless-steel soap and sanitizer dispensers. Wall or backsplash mounted. Manual or automatic touch-free operation.

Our hand wash sinks feature: Corrosion resistant 304 stainless steel construction. Open designs, with sanitary welds and rounded corners with no hidden areas to trap particles and debris, eliminating harborage points for pathogens. IP65 wash-down protection. Available with touch-free faucet, soap and disinfectant dispenser, bacteria flushing. Wall or pedestal mounted.

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

Play Video

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.


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.