Collection: Stainless Single Sink Benches

Stainless single-sink benches combine a deep work bowl with attached drainer or work surface — the standard wash/prep station in commercial kitchens, butcheries, fishmongers and bars. Hospitality Connect stocks 304-grade single-sink benches from Modular, 3Monkeez, Brayco and Mixrite, in left- and right-hand drainer configurations from 1200mm to 2400mm length.

Types and configurations

• Single-bowl, left-drainer: Bowl on the right, drainer on the left — suits a right-handed prep flow into a refrigerated bench.
• Single-bowl, right-drainer: Mirror configuration; choose to suit your line direction.
• Double-drainer (single-bowl middle): Bowl in the middle with drainers each side; common in dish pre-rinse and bar wash zones.
• Splashback variants: 100–150mm rear upstand or full 600mm tile-height splash for wet zones.
• Pot/prep depth bowls: 300–400mm deep bowls for stockpot rinsing; 200–250mm for general prep.

Sizing and gauge

Confirm bowl size before ordering — 500x500x300mm is the AU commercial standard; 600x500x350mm gives more pot room. The bench top runs 600mm or 700mm depth; 700mm gives more landing room around the bowl. Standard length is 1200mm (small bowl + 600mm drainer) up to 2400mm for heavy production. Top gauge in commercial benches is 1.0–1.2mm; bowl gauge is typically 0.9mm seamless welded.

Plumbing and installation

• Bowl outlet: 50mm waste outlet to floor waste; specify basket strainer for grease-load areas.
• Tap configuration: Pre-drilled for single hob or wall-mount mixer — confirm tap type before ordering.
• Levelling: Adjustable feet handle slab unevenness; verify drainage falls back into the bowl.
• Connect to a grease arrestor: Council requirements often demand a grease trap downstream of any prep sink.
• Hot/cold supply: Run 15mm hot and cold to the back of the bench; flexible hose tails make tap swaps easy.

Plan the wet zone with HACCP-defensible separation: hand-wash basin with knee-tap or sensor on its own circuit, pot-and-pan sink in a different bench, and food-prep sink in another. A single-bowl sink in a galley kitchen often needs colour-coded use signage to maintain the separation. Confirm bowl gauge (0.9mm minimum) and seamless welded corners; spot-welded bowls leak at the joins and fail HACCP audits. Drain trough on prep sinks should run to a grease arrestor where council requires; budget for the plumbing connection separately to the bench order. Trade-fitter note: order tap drillings before delivery (single-hob, dual-hob, or wall-mount tap) and confirm with a sample tap installation; retro-drilling stainless is messy and risks contamination of the food zone below. Budget a flexible-hose tail for tap connections — makes future tap swaps straightforward without recutting plumbing.

Pair with

Round out the wet zone with stainless steel work bench, commercial dishwasher stainless bench and rack and commercial shelving.

Why buy stainless single sink benches from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Stainless single sink benches care and longevity

• Avoid chlorinated cleaners: Bleach and chlorine sanitisers pit 304-grade stainless. Use neutral pH detergents and a non-abrasive pad.
• Wipe with the grain: Always finish with the polish line — circular scrubbing creates visible marks under service lighting.
• Inspect weld lines monthly: Check seams and corner welds for hairline cracks that trap moisture.
• Mind undershelf load limits: Most economy benches rate 80–120kg total UDL; reinforced models go higher. Don't park combi ovens on lightweight benches.
• Foot levellers: Re-level annually after slab settlement; uneven feet flex the worktop and stress welds.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right stainless single sink benches to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.