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Cleaning Station

Return to Cafeteria

Design Guidance

Overall Strategies

Dish-wash and pot-wash stations are required in food service facilities for the cleansing and sterilization of service and cooking items. Stations can be completely self-contained (similar to a residential dishwasher) for small facilities or can be composed of multiple pieces of equipment in larger facilities. These items use large amounts of energy to heat hot water and drying elements as mandated by health codes.

Dish Washing Products

Soaps and other cleansing agents are required for washing and sanitizing food service items. Select products that are plant-based and biodegradable to minimize chemicals in waste water and unnatural residues on food surfaces.

Dish Washing Station

Dish washing stations consist of multiple-compartment sinks or basins with faucets and pre-wash sprayers as well as high-temperature washing and drying chambers. These combinations of equipment use large amounts of energy and should only be run in when full to maximize efficiency. When available, components should be selected that carry the Energy Star and Water Sense labels. For pre-wash sink basins, consider manually-serviced food traps that can be emptied into compost receptacles in lieu of garbage disposals.

Food Washing Station

Food preparation stations usually require access to clean water. Select faucets that carry a Water Sense label for water efficiency. Aerators can be added to faucet nozzles to slow the lessen the flow of water. Consider a food trap that can be manually emptied into a compost bin in lieu of garbage disposals.

Handwashing Sink

Small hand-washing sinks are required for cafeteria staff and in food preparation areas. Select faucets or sinks that carry a WaterSense label for water efficiency. Faucets can be sensor-controlled to minimize the possibility of water running without being used.

Best Practices

  • Use hands free sinks to decrease germ transfer and to prevent continuous faucet operation.
  • Conserve water by using WaterSense labeled faucets.
  • Consider bio-based soaps and cleansers that are biodegradable.
  • As a best practice, do not include garbage disposals in sinks or dishwashing stations.
  • Post signage to ensure dishwashers only run when completely filled.

Compare Cleaning Station Options

EB = Existing BuildingsNC = New Construction and Major Renovation

Federal Requirements

Guiding Principles