EAIS Knee Operated Stainless Steel Hand Wash Basin
Product Description
The EAIS knee-operated hand wash basin is a wall-mounted stainless steel unit designed for commercial kitchen environments where hand hygiene and cross-contamination control are both a regulatory requirement and a...
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Product Description
The EAIS knee-operated hand wash basin is a wall-mounted stainless steel unit designed for commercial kitchen environments where hand hygiene and cross-contamination control are both a regulatory requirement and a daily operational concern. The knee-operated push panel allows staff to activate water flow without touching the tap, keeping hands clean between tasks and preventing contamination from being transferred back to the controls.
In a working kitchen, that distinction carries real weight. During busy service, staff move quickly between raw and ready food, between dirty prep and plated dishes. A conventional tap requires a soiled hand to operate it — the knee panel removes that step entirely and keeps the wash process genuinely hygienic. The compact wall-mounted footprint makes it practical to position in prep areas, pass-throughs, and back-of-house sections where space is limited and a full sink would be neither appropriate nor proportionate.
- Knee-operated panel activates water flow without hand contact
- Stainless steel construction resists corrosion and wipes down easily
- Mixer tap provides temperature control at the point of use
- Compact wall-mounted design suits tight or restricted wall space
- Dedicated hand wash point supports food hygiene regulation compliance
Installation requires a standard hot and cold water supply and suitable wall fixings. It is worth confirming wall construction before ordering, particularly in older or timber-framed buildings. An optional upstand is available where protection to the wall surface is needed. This unit is a dedicated hand wash point and is not intended for washing up or food preparation tasks.
This basin is well suited to restaurants, cafés, takeaways, food production units, and any site where a compliant, dedicated hand wash point is required. For kitchens planning multiple wash points across different zones, it is worth thinking through positioning relative to food handling areas and hygiene compliance requirements before finalising a layout.
If you have any questions about installation suitability or how this fits into your kitchen's hygiene setup, we are happy to talk it through.
Key Features
- Knee-operated push panel activates water flow without hand contact
- Wall-mounted stainless steel construction for corrosion resistance
- Mixer tap delivers blended hot and cold water at point of use
- Compact footprint suitable for tight or restricted wall positions
- Optional upstand available for added wall surface protection
Operational Benefits
- Reduces cross-contamination risk during busy food preparation service
- Supports compliance with food hygiene hand washing regulations
- Keeps hand washing genuinely touchless throughout the full wash process
- Fits neatly into limited wall space without disrupting kitchen workflow
- Stainless steel finish cleans down quickly during end-of-service hygiene routines
Specifications
Downloads
Frequently Asked Questions
- A dedicated hand wash basin is a requirement under UK food hygiene regulations, and this unit is designed specifically as a compliant hand wash point. It is not for washing up or food preparation use, which is an important distinction — inspectors will expect hand wash basins to be reserved exclusively for hand washing.
- The basin requires a standard hot and cold water supply. Connections should be confirmed with your plumber before installation, and wall construction should be checked to ensure it will support a wall-mounted unit with appropriate fixings.
- Yes — this unit is commonly used in food production and processing environments where touchless hand washing is particularly important for contamination control. For sites requiring multiple wash points across larger zones, it is worth planning placement carefully relative to key food handling areas.