1. Material Selection
Give priority to 304 stainless steel: 304 stainless steel is a food-grade material with strong corrosion resistance and a long service life, making it an ideal material for making kitchen washbasins. If the kitchen environment is relatively humid (such as in coastal areas), 316 stainless steel can be considered, as it has stronger corrosion resistance.
Avoid 201 stainless steel: Although 201 stainless steel has a relatively low cost, its corrosion resistance and service life are relatively poor, and it is prone to rust.
2. Sink Type
Single slot: Suitable for kitchens with limited space or users who prefer a large operating area. A single tank can accommodate larger cookware and is more convenient to clean.
Double sink: Suitable for larger kitchens, it allows you to wash dishes and drain water at the same time, or wash different types of ingredients simultaneously, improving the efficiency of kitchen work.
Three or more tanks: Relatively rare, suitable for users with special needs, such as those who need to handle a large amount of food or tableware simultaneously.
3. Sink depth and Size
Depth: Choose a sink with a depth greater than 18 centimeters to prevent water splashing and accommodate more items at the same time.
Size: Choose the appropriate size based on the size of the kitchen space. For small-sized kitchens, it is recommended to choose large single kitchens as they have a higher space utilization rate.
4. Surface Treatment
Brushed process: The surface of the sink treated by the brushed process is wear-resistant and scratch-resistant, easy to clean, and has a good visual effect.
Nano-coating: Some products have a nano-coating on their surface, which is dirt-resistant and stain-resistant, and makes cleaning more convenient.
5. Drainage System
Large-diameter drainage pipes: Drainage pipes should be designed with a large diameter to quickly discharge wastewater and prevent water accumulation.
Anti-clogging design: There should be an anti-clogging device at the drainage outlet to prevent food residues from entering the sewer pipe
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