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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-14-2019, 07:42 PM   #1
Czarbecue
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Default 3 bay sink or one large one?

Finally emptied out the closet or whatever it is that is part of my converted garage. I call it my meat locker since that’s where my deep freezer is. Behind all the rubbish is one of those laundry sinks. The entire room is 15’x6’.

Is this a good start to keep all my kitchen crap, spices, and meat? I’m not opening a restaurant or anything so a 3 compartment sink is not mandatory. But I would like to replace the sink since I can’t imagine washing anything in it as it is. Still need a good floor scrubbing and a coat of paint before I move all my pans and equipment in.



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Old 07-14-2019, 08:09 PM   #2
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I really like 1 large sink personally. That way you can lay hotel pans down and soak them. I would also think about putting a disposal in. You’ll be glad you did later.
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Old 07-14-2019, 10:54 PM   #3
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I have a single large deep sink that makes washing those big pans a breeze.
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Old 07-14-2019, 11:09 PM   #4
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I guess you'll be installing a waterproof backsplash over sheetrock and would not hurt to have it go floor to ceiling. Caulk the whole room around the floor. If any water hits the studs will invite termites and other critters. I guess I'm suggesting that you make at least half of it a wet room.


Depending on the water fixture you buy, a 2 sink would work with a pull down sprayer.


Good Luck!
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Old 07-15-2019, 03:25 AM   #5
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A food inspection a couple years ago reported -

“Chicken thawing In mop sink”

Mop Sink Chicken- Yea it’s a thing now

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Old 07-15-2019, 04:05 AM   #6
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Depends on the intended use. If it is mainly for the storage of equipment and freezer, I would ditch the sink and make room for organized storage.

Seems like a small room to use for food prep.
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Old 07-15-2019, 10:22 AM   #7
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I've always liked a single bay easier to hand wash large pots and such.

I've been eyeing the ones that have a built-in lip around them that allow you to hang a cutting board, colander or drying rack right over the sink in a secured manner.
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Old 07-15-2019, 10:26 AM   #8
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+1 for the one large sink. we have tried it both ways: multiple bay sinks and decided we like having that one big sink.
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Old 07-15-2019, 02:47 PM   #9
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Quote:
Originally Posted by Smoke Dawg View Post
Depends on the intended use. If it is mainly for the storage of equipment and freezer, I would ditch the sink and make room for organized storage.

Seems like a small room to use for food prep.

My current kitchen was built in 1987 and features a top mount sink that is only 23” wide with two basins. For large cookie sheets and cutting boards I have to break out the saw horses and hose them out back. Hence the want for another sink without having to redo the kitchen and countertops.
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Old 07-15-2019, 02:48 PM   #10
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I would get the single but make sure to get one with the drain board if space allows, you wont regret it!
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Old 07-15-2019, 05:42 PM   #11
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1 big sink! Makes cleaning large sheet pans and pots so much easier. You could always stick a bin in the sink if you need to separate or soak smaller items.
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Old 07-15-2019, 05:54 PM   #12
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3 bay sink gives you wash, rinse, and second rinse/sanitization. Compartmentalization. dam that's a long word
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Old 07-16-2019, 09:07 AM   #13
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For home use I'd definitely say 1 large sink. I hate cleaning pans or big cutting boards in a small sink.
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Old 07-16-2019, 09:27 AM   #14
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One large sink, and more storage room.
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Old 07-16-2019, 09:34 AM   #15
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