No matter what kind of foodservice operation you have, if your employees are handling food, then regular and frequent hand washing is a requirement for preventing foodborne illnesses. In order to maintain proper sanitary conditions in your commercial kitchen, there should be a hand sink no more than 15 feet away from any food handling area, for easy access by chefs, line cooks and food preparers. Most commercial kitchens will have a minimum of 2 dedicated hand washing sinks, and typically more than that are installed. A minimum distance from food handling areas is also required, typically at least 18 inches. The hand washing sink needs to be a distinct unit separated from other equipment that comes into contact with food. If space is limited, then splashguards are required on the sink to keep food splatter, juices, etc. from contaminating the hand washing sink. Many hand washing sinks have features like integrated soap dispensers and towel dispensers. Have enough sinks "on hand" to keep your employees and customers safe from foodborne pathogens. Browse RestaurantSupply.com's large selection of wall-mounted hand sinks.