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Guide to Warewashing & Janitorial Equipment 8
www.redcanada.com
Power Sinks
Manual Washing with a
Mechanical Advantage
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In commercial kitchens where space, budget, or utility infrastructure limit the use of traditional
warewashing machines, power sinks offer a practical and highly effective alternative. Blending
the hands-on control of manual washing with the mechanical assistance of agitation and timed
cleaning, power sinks help foodservice operators clean pots, pans, utensils, and even small wares
more efficiently — without the need for a full-size dishmachine.
A power sink (also known as a powered soaking sink or agitated wash sink) looks much like a
standard three-compartment sink, but it is equipped with an integrated pump and recirculation
system that creates turbulent water flow within the wash basin. This movement loosens food
debris, baked-on residue, and grease from cookware, reducing or even eliminating the need for
intensive scrubbing. The concept is simple: items are pre-soaked in a detergent solution while
mechanical agitation — usually generated by an impeller or jet system — continuously circulates
the water, simulating a gentle but persistent scouring action.