Prep Sink
Prep Sink | Commercial Plumbing | Plumbing | Benton
From Benton’s bustling eateries to its school cafeterias, a properly installed prep sink can make or break the day’s workflow. HEP’s licensed technicians specialize in designing, installing, and maintaining every fitting, valve, and drain line your prep area depends on—always up to code and ready for health-department inspections. We understand that downtime costs money, so we arrive fast, fully stocked, and focused on getting your kitchen back in action with minimal disruption.
Choose HEP for leak-proof craftsmanship, transparent pricing, and 24/7 emergency response. Whether you’re launching a brand-new venue or upgrading an existing line, our experts deliver the seamless, food-safe solutions Benton businesses trust for their commercial plumbing needs. Call, click, or text today, and let’s keep your prep sink—and your profits—flowing.
FAQs
What exactly is a prep sink and why does my Benton food-service facility need one?
A prep sink is a dedicated plumbing fixture used exclusively for washing produce, thawing frozen foods under running water, filling pots, and other food-preparation tasks. Benton and Saline County health inspectors require a separate prep sink so raw food handling never occurs in the same basin used for hand-washing or ware-washing, dramatically reducing the risk of cross-contamination and food-borne illness.
Are there local codes that govern prep-sink installation in Benton?
Yes. Benton follows the Arkansas Plumbing Code (currently based on the 2021 IPC) and the Arkansas Dept. of Health Food Establishment Rules. These codes mandate: (1) a minimum 6" backsplash or integral sidewalls, (2) an air gap or approved backflow prevention device on the faucet, (3) indirect waste piping draining to a floor sink with at least a 1" air gap, and (4) NSF-listed sinks if used in a commercial kitchen. Our licensed plumbers secure all necessary city permits and schedule final inspections with the Benton Building Safety Division.
What size and configuration should my prep sink be?
Most restaurants in Benton install a single-compartment sink 18–24" wide and 12–14" deep with an 8" on-center splash-mount faucet. The bowl must be large enough to submerge the largest piece of produce you normally wash. If you routinely handle bulk produce, consider a two-compartment prep sink so one side can be used for soaking while the other stays free for rinsing. We’ll review your menu, kitchen layout, and space constraints to recommend the optimal configuration.
Can you retrofit a prep sink into my existing kitchen without major downtime?
Usually, yes. Because a prep sink drains indirectly, we can often tie into an existing floor sink and cold-water supply line, minimizing demolition. A standard retrofit—including coring the floor, running new PVC or cast-iron waste, installing a wall-mounted faucet with a vacuum breaker, and sealing stainless steel fixtures—takes 4–6 hours. We can schedule the work during off-hours or between meal periods to avoid service interruptions.
How do I maintain my prep sink to stay code-compliant and avoid clogs?
1. Clean the strainer basket daily to keep food debris out of the drain. 2. Sanitize the basin and backsplash every four hours with an approved sanitizer. 3. Have the P-trap and floor sink hydro-jetted or snaked every 6–12 months to prevent sludge buildup. 4. Inspect the faucet vacuum breaker annually; replace if it leaks. Our maintenance program logs each service visit, which you can show the health inspector as proof of preventative care.
Do you offer emergency repair services for commercial prep sinks in Benton?
Absolutely. We provide 24/7 emergency response for leaks, drain backups, and faucet failures. A licensed commercial plumber is typically on-site within 60–90 minutes anywhere in Benton, Bryant, or Hot Springs Village. We arrive with stainless steel supply lines, vacuum breakers, basket strainers, and common faucet cartridges so most breakdowns are resolved on the first visit, getting your kitchen back in compliance and operational fast.